Challah
ingredients
Prep: 30m Cook: 40m Ready in: 3h 40m
• 2 1/2 cups warm water
(110 degrees • F/45 degrees C)
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 4 tablespoons vegetable oil
• 3 eggs
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds (optional)
Instructions
1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands
as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each
half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into
thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes
together firmly and braid from middle. Either leave as braid or form into a roundt braided loaf by
bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays
and place finished braid or round on each. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy
seeds if desired.
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow
sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Peppermint Brittle
Prep: 5m Cook: 5m Ready in: 1h 10m
Ingredients:
• 2 pounds white chocolate
• 30 small peppermint candy canes
Directions:
1 Line a large jellyroll pan with heavy-duty foil.
2 Place white chocolate in a microwave-safe
bowl. Heat in microwave on medium
setting for 5 to 6 minutes. Stir occasionally, until
chocolate is melted and smooth.
3 Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a
mallet or rolling pin, break the candy canes into
chunks. Stir peppermint into melted
white chocolate. Spread evenly in pan, and chill
until set, about 1 hour. Break into
pieces by slamming pan on counter.
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WINTER GARDEN MAGAZINE
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DECEMBER 2016