|Perfect Challah, Every Time|
~ by Mark Hellermann, Pastry Chef Instructor, CKCA
Precise amounts of ingredients are a key training point in a baker's education, to train the baker to be alert to how even the tiniest change in ingredient amount or quality affects the outcome of a recipe.
8 ounces water
Combine above ingredients using straight dough method, (dissolve the water in the yeast; add the remaining ingredients) and place in an electric mixer fitted with a dough hook.
Let the mixture run on medium speed for 10 minutes. This in effect kneads the dough and develops the gluten. Remove dough from mixer, shape into a loose ball, and place in a lightly oiled bowl. Let dough rise in bowl for 1 and ½ hours in a warm location.
Brush top with a mixture of a beaten egg mixed with a small amount of water, and shake on sesame seeds, poppy seeds, or Jenny's Streusel Topping.
Yield 4 small or two large loves
Secretly Simple Streusel Topping for Challah
~ by Jenny Shidler Culinary Arts ’09, current CKCA Baking and Pastry Student
Combine equal parts of flour, sugar and margarine and add ½ to 1 tsp cinnamon. Mix to create a crumb consistency Refrigerate for half an hour. Sprinkle on challah right before baking.