Challah from Mimi's Cyber Kitchen. Mimi's Cyber-Kitchen Recipes – Recipes Recipes Recipes – Your First Stop for Food on the Web Want to start your own recipe website? is the answer for people who love to cook and want to share their recipes via the Internet. Best of all, it's. challah stuffing. Thirty-six hours before the cooking-est day of the year in America is as good time as any to for us to talk about some hard-won cooking truths: There's the idea of the perfect menu (all of my favorite recipe darlings.
It should taste rich and sweet (acclaimed food writer Mimi Sheraton once described challah as "a brioche-like confection that falls just this side of There's also the fact that countless challah recipes have been published, and even more get passed through the diaspora via word of mouth and muscle. How is Mimis Cyber Kitchen Over abbreviated? We picked four popular challah recipes and battled them against each other: Molly Yeh's barely-sweet challah, Marcy Goldman's bakery-style loaves, Joan Nathan's classic challah, and Chanie Apfelbaum's streusel-topped version. You can have Challah from Mimi's Cyber Kitchen using 10 ingredients and 18 steps. Here is how you cook it.
Ingredients of Challah from Mimi's Cyber Kitchen
- You need 3 oz of unsalted butter or margarine cut into inch pieces ( 6Tbs).
- Prepare 1 cup of water.
- Prepare 5 1/2 cup of all-purpose flour.
- You need 1/4 cup of sugar.
- Prepare 2 of envelopes dry yeast.
- It’s 2 tsp of salt.
- Prepare 4 of whole eggs.
- It’s 1/2 tsp of water.
- You need 1 of egg, separated.
- It’s 1 of boiling water.
Pumpkin Challah combines two holiday traditions into one delicious, beautifully braided treat! This lightly sweet, pumpkin-scented bread is the perfect centerpiece for an autumn holiday table. With autumn upon us and squash decorating lining the aisles of the produce section, my mind keeps. With this decadent recipe, take your challah to the next level (and the next course) by having it for dessert.
Challah from Mimi's Cyber Kitchen step by step
- turn oven on to the "warm" setting.
- Grease large ovenproof glass bowl and set aside..
- Melt margarine with 1 cup water in small saucepan over low heat. Let cool to lukewarm..
- Place 2 cups flour in large bowl of electric mixer and make a well in center. Combine sugar, yeast and salt in well..
- Add melted margarine mixture. Using dough hook, blend at low speed until thoroughly combined, 2 to 3 minutes..
- Add 4 eggs and additional egg yolk, one at a time, blending well at medium low speed after each addition. Continue mixing until dough resembles thick batter, about 7 minutes..
- Blend in 3 cups flour, 1/4 cup at a time, mixing at low speed until dough is heavy and sticky and pulls away from sides of bowl, about 7 minutes..
- Sprinkle remaining 1/2 cup flour on work surface and knead until smooth and elastic, about 5 minutes. (Dough will be sticky.).
- Transfer dough to prepared ovenproof glass bowl, turning to coat entire surface. Pour boiling water into medium ovenproof glass bowl. Set bowl with dough atop; do not allow bottom of large bowl to touch boiling water. Cover dough with cloth and let rise in warm draft-free area until doubled in volume, 40-50 minutes.
- Grease 2 baking sheets, or two 9×5 inch loaf pans, or 1 of each.
- Divide dough in half. Separate each half into thirds. Rollinto ropes 12 to 13 inches long. Make 2 braids with ropes, tucking ends under..
- Transfer loaves to prepared pans. Pour boiling water into 2 medium ovenproof glass bowls. Arrange pans with loaves over water. Cover; let rise in warm draft-free area until doubled, about 30 minutes..
- Remove loaves from over water..
- turn oven to 400º.
- Bake until golden, about 15 minutes.
- Combine egg white and 1/2 teaspoon water; brush over loaves..
- Continue baking until browned, 8 to 10 minutes. Turn loaves out onto racks and cool slightly. Serve warm or allow to cool, wrap with plastic and store at room temperature.
Get the recipe from Yin and Yolk. Fig, Olive Oil, and Sea Salt Challah. Go gourmet on Rosh Hashanah with this subtly sweet and salty recipe. This traditional Jewish egg bread is quite versatile — it makes for fluffy French toast, tender bread pudding, or a variety of outstanding sandwiches. Challah's gorgeous golden hue is attributed to a generous egg wash before baking.