Making bagels the Glick's way

Written by JewishNewsTV Wednesday, 02 November 2011 17:34

 

How to Braid a Round Challah - Quick & Easy

Last Updated on Tuesday, 27 September 2011 19:40 Written by TFTI Tuesday, 27 September 2011 15:24

 

Segula for Parnossa: This Shabbos is Shlissel Challah Shabbos! - How to shape a challah like a key for Shlissel Challah

Last Updated on Thursday, 28 April 2011 08:58 Written by thekosherchannel Thursday, 28 April 2011 08:52

 

Round Raisin Challah

Written by administrator Thursday, 19 August 2010 18:34

2 envelops dry yeast
2 tsp. sugar
1/4 cup hot water
1 stick corn oil margarine, room temperature
1/2 cup sugar
1 tsp. salt
1 3/4 cups hot water
2 extra large eggs
7 cups unbleached flour (approximately)
1 egg yolk
raisins

1. Dissolve sugar and yeast in 1/4 cup hot water. Set aside; yeast is ready when it is rising and puffy. 
2. Place margarine, sugar and salt in a mixing bowl; pour 1 3/4 cups hot water over them.
3. Crack eggs into large capacity food processor bowl with plastic dough blade, and pulse 30 seconds.
4. Add 1 cup flour and puffy yeast mixture to eggs. Pulse 30 seconds to blend.
5. Add margarine/sugar/salt/water mixture and 3 cups flour. Pulse 1 minute, scrape down sides of bowl, pulse 30 seconds more.
6. Add remaining flour, 1 cup at a time; pulse approximately 15-20 seconds after each addition. Dough will form a large, sticky ball around the blade. The food processor may not accommodate all 7 cups of flour.
7. Spread remaining flour or an extra 1/2 cup flour onto a board or pastry cloth. Turn dough onto floured surface. 
8. Knead the dough 2 to 3 minutes, incorporating flour. Ready dough will form a smooth, round ball and will bounce back when lightly touched.  
9. Grease a large bowl. Place dough in it, and cover with a towel. Set in a warm place to rise until double in size (1 to 2 hours).
10. Punch down the dough; remove from bowl onto floured board. Let it rest 5 to 10 minutes. 

For 2 round loaves:
1. Divide dough in half. Divide each portion in half. 
2. Roll one piece into a long, smooth strip. Coil this strip into a circle on a greased cookie sheet. Pinch the end under.
3. Divide second portion into 2 unequal strips, about 2/3 and 1/3. Roll into smooth strips.
4. Take the larger of the 2 and make a second coil on top of the first. Take the last piece and make a third coil on top.

Baking:
1. Preheat oven to 350 degrees Fahrenheit. Mix 1 raw egg yolk with 1 tsp. water; brush the loaves for a shiny crust. 
2. Bake for 15 minutes to brown crust. Reduce heat to 325 degrees Fahrenheit and bake 15 more minutes (30 minutes total). Cool and remove from pans.

 

Step-by-Step Instructions on how to braid a six-strand challah

Written by administrator Wednesday, 11 August 2010 01:46

 

Great Challah

Last Updated on Wednesday, 04 August 2010 16:37 Written by administrator Wednesday, 04 August 2010 15:07

 

1.5 oz dry yeast

1 cup warm water

1 cup oil

1 cup honey

1/2 cup sugar

2 TBSP Salt

5 eggs

1 cup seltzer

2 cups water

14 cups flour

 

In small container place dry yeast with warm water and 1 TBSP sugar. Let rise.

Place the remain ingredients besides flour in a machine bowl or regular bowl. Once yeast is ready add it and continue kneading, then add the flour and knead an additional 10 minutes.

Once ready, put 2 TBSP oil on top of the dough and cover with dump cloth. Leave to raise.

Separate the challah with a brocho, braid it and bake at 350 degrees for about 40 minutes.

 

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