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Delicious Georgian challah from Joan Nathan's
'Jewish Cooking in America'.
Georgian Challah
2 tablespoons yeast
1 teaspoon granulated sugar
2 cups warm water
6 cups all-purpose flour (about)
1 tablespoon salt
1/3 cup vegetable oil
- Dissolve the active dry yeast along with
the sugar in the water in a large glass container. Mix and let
sit about 10 minutes.
- In a large bowl mix 5 cups of the flour
with the salt. Add the yeast mixture and the vegetable oil. Work
the ingredients together with a spoon; when they come together
turn out on a floured board, and knead with your hands until
the dough becomes a smooth ball. Place in a greased bowl and
let rise, covered, for an hour or so or until doubled.
- Punch down and divide into 4 balls. Cover
with a towel and let rise about a half hour.
- Meanwhile, place 4 empty round baking
pans or cookie sheets in a preheated 400°F (205°C) oven
for about 10 minutes and remove.
- When the dough has risen, punch down and
divide into 4 balls. At this point you can treat this like everyday
or Sabbath bread. For weekdays, press down and stretch, using
the back of your hand. Grease the baking pans and press the dough
down into them. Using your fingers, make big indentations in
the center of the dough. For Sabbath bread, keep the shape in
a round and make a few slashes in the bread. Sprinkle the dough,
whatever the shape, with water and bake in the oven for about
20 minutes or until the loaf sounds hollow when tapped with a
spatula.
Yield: 4 loaves.
Recipe from: Jewish Cooking in America
by Joan Nathan.
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