Sunday, June 24, 2012

Challah Bread Revisited-Egg Less/Egg Free Daring Bakers Challenge May Part II

My quest for a soft, delectable, well made challah made without eggs has just come full circle.
I made my first egg less challah and I am so happy,I don't think I need to look for another recipe!
I had my doubts the second proofing ...but was my doubting mind silenced!
When I saw the soft dough and how well it Had risen...
I was happy.
Simple Pleasures of life.
A wonderful loaf of bread and the love of your life.
A soft crumb, great taste...
What more can you ask for???
No wonder  Marie Antoinette asked people to eat cake .Bread is better...most of the time.
This is the first time I used baking powder and yeast in bread,with doubts ,of course.
But my doubts were soon laid to rest, when these pretty knots and prettier Challah Bread spread its love all around my house.
I found this recipe in the DARING BAKERS forum..from here and wondered about the baking powder. I am familiar with bicarb of soda...Irish bread and scones...
I remember the first time I read about soda bread,way back in 1998 in the book Tara Road by Maeve Binchy and loved the thought of Ria Lynch and Marilyn Vine...and their story. PS a similar storyline starring Cameron Diaz and Kate Winslet and the super drool worthy Jude Law is worth watching. Totally soppy, total tearjerker...but a happily ever after , just like this Challah Bread.

for the

Challah Bread Revisited-Egg Less/Egg Free Daring Bakers Challenge May Part II...

you need

2 1/2 tbsp yeast
1 cup tepid water
3 cups flour
1 1/4 cup whole wheat flour
1/3 cups sugar
2 tbsp oil
1 tsp salt
for the buzz
3 tbsp oil
 3 tbsp warm water
 2 tsp baking powder
1/4 cup cold milk to glaze

Yes , there is the BUZZ! but we wait for that.
Start with the warm water in a large bowl and dump all the yeast into it, and stir.
Set aside for 5 minutes.
Now pop in the sugar ,oil and salt in and mix.
The Buzz!
Mix the oil and the water and add to it the baking powder.
With a large spoon mix in the flours a cup at a time( you can use all plain flour or all whole wheat ...I used this combo) and mix till you can mix no more.
Knead at least 6 to 7 minutes till the dough does not stick to your hands.
Now back to the large maid threatens to walk away....I leave too many dirty dishes in the I rinsed and oiled the same bowl.
What power she has over me!
Covered and set aside in a warm place for an hour...almost double in size.
Ranchi is now just wet and miserable...and warm and bread does very well here. If you are attempting this in the winters, ensure you keep it warm.
Second time round, punch and knead ....
Cut into two.
One part I made into a pretty Challah...I am getting to be an expert in this now.
Second part are the knots...eight of them...all different shapes and sizes. Unique in their own pretty way.
Covered with film and set to rest an hour...and they are double and soft again.
Set the oven to heat at 230C/ 450F and then brush with milk.
I forgot the seeds in a telephone call...but you can sprinkle any and as many as you want.
In for about 40 minutes and the aromas wafting are SUPERB!
Sweet Child and hubby dear made a dinner out of the rolls ...
So Only the loaf loved to tell the tale.
Soft and surprisingly good.
Try the bread...its nice to have home made bread for a change.
Bread making is an exercise for the soul...really connects you to growth...yeast grows ,right?
This is my new yeast spotting!

So what are you baking today???

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