It's ALIVE!

[mamadeb]

Inspired by kressel's post, I decided to bake some challah. I bought yeast, high gluten flour, oil, eggs and sugar. I used a recipe in the old Spice and Spirit - the yellow paperback instead of the blue hardcover. Mostly because I could find it, except I reduced the sugar by half. I don't like sweet challahs. Also, I added a pinch of saffron to the water.

It's been rising for less than an hour and it's already *huge*, and when I jab two fingers into it, the impression stays. Do I need to add more flour?

Comments

[beckyzoole.livejournal.com]

Is this the "Big Challah" recipe from Spice and Spirit?

I lost my old paperback edition, and the Big Challah recipe isn't in the blue hardcover one!

Would you, could you, post the recipe, or email it to me, pretty please?

[mamadeb.livejournal.com]

That was the Famous Challah, but here's the Big Challah

5 lbs flour
4 oz fresh yeast
4 c water
6 eggs
3/4 c oil
2 T salt
1.5 c sugar

Sift flour into large pan. In another bowl, dissolve yeast in .5 cup lukewarm water and one teas. sugar. Form a well in the flour and add yeast mixture. Mix in enough of the flour to form a paste. Let stand for 5 minutes, or until paste rises and little bubbles form.

In a glass bowl, beat eggs and add oil, salt and sugar. Mix. Slowly add the remaining water then gradually stir the liquid mixture into flour. Use a wooden spoon. Knead for 25 minutes adding flour if necessary. Cover and let rise until double in bulk. Take a piece for challah. Shape challahs and bake in preheated overn at 300F for 50 minutes.