Place loaf on a buttered baking sheet and cover loosely with a damp towel. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. ![]() Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Divide the dough into two equal size rounds cover and let rest for 10 minutes. Deflate the dough and turn it out onto a lightly floured surface.Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Add two eggs and 1/2 cup flour beat well. Gradually add the milk and butter to the flour mixture stirring constantly.Combine milk and butter in a small saucepan heat until milk is warm and butter is softened but not melted. In a large bowl, combine 1 cup flour, sugar, salt, and yeast stir well.The Christian Easter Bread comes from the Jewish tradition but was modified over time because they did not follow kosher dietary laws.Ī recipe for Easter bread is as follows: IngredientsĢ tsp active dry or instant yeast 2/3 cup milk 2 1/2 cups all-purpose flour 1/4 cup white granulated sugar 2 tbs butter 2 large eggs 2 tbs melted butter 1 tsp salt Instructions The Jewish Challah bread is based on kosher dietary laws. The two are almost exactly the same! These recipes are similar because they come from religious backgrounds. So I decided to look up a recipe for Easter Bread to make a comparison. I kept wondering how these two breads could be so similar in taste. The challah is done when it is deeply browned. Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking. ![]() Be sure to get in the cracks and down the sides of the loaf. Whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour. Sprinkle the loaf with a little flour and drape it with a clean dishcloth.
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