Living Simply

Challah bread is a traditional Jewish egg bread -- Often braided and brushed with egg and sprinkled with poppy seeds.
I make this bread into loaves and we use it for all our bread needs, mostly sandwhiches and toast.

I have a bread machine that makes a 2 lb. loaf and has a "dough" setting.  I use the bread machine to mix the dough and then divide it and into two pans and let rise one more time and then bake it.  I think the bread comes out much more moist and tasty than letting the bread machine bake it and it is still so easy!

This is the order I place ingredients into my bread machine:
1 1/2 c. water
2-3 Tbsp. coconut oil (or butter or olive oil)
1 egg
3 1/2 c. whole wheat flour (or 4 c. whole wheat flour and omit the milled flax seed)
1/2 c. milled flax seed
(You can experiment with adding other flours, just use 4 cups total flour/grains)
1/4 c. sucanat (or sugar)
1 1/2 tsp. salt
4 tsp. vital wheat gluton (you can omit this if you want)
2 tsp. yeast

Plug in the bread machine, set it to "dough setting" and press "Go"!  The dough setting on my bread machine takes 1 hour and 50 minutes.  When it is done I divide the dough in half, form into loaves and place in greased loaf pans.  I cover the pans with a dish towel and place in a cool oven with the light on.  I also place a pie plate of water on the rack under the loaves -- I leave it there for the final rise and during baking.  When the bread has doubled+ in size (a couple hours in a cool house).  I remove the dish towel and turn the oven on to 350 degrees and set the timer for 30 minutes (I don't remove the risen loaves).  When done baking I cool on a rack for 10 minutes and then remove from the pan to finish cooling.

This dough can also be used to make cinnamon rolls:
04/14/2011 4:21am

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