Wednesday, April 27, 2011

Baking Bread!

Yesterday was the start of a new module at school! I've have thus completed my first module, quick breads, and am one more module closer to getting a bakery! Yeast Breads is so much fun, from the smell of the fermentation of the dough, to the "up to your elbows" in sticky bread dough, to inviting smell of warm sweet bread, right from the oven! Here are a few of the breads Ive made thus far.

Challah in the bread oven



The finished Challah

Vienna Bread in the proof box...

The Completed Vienna Bread...





A Potato Bread...



CHALLAH BREAD RECIPE
2 cups warm water or milk

2 pkgs dry active yeast

6-7 cups bread flour

1/2 cup sugar

1 t. salt

1/4 cup oil

1 egg

1. In large bowl, dissolve yeast in warm water. Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. Put in greased bowl and cover. Let rise. When dough is doubled in size braid as follows:

Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.

Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.

Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.

Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

6 comments:

April said...

Oh, Marie! That bread is 'Challing' to me!

Christine Williams said...

Yum!!! You will have to come over sometime and make that with me or the other way around. That just looks so good:)

Elena Feliciano said...

you don't know how much i loovvee bread!!!

Anonymous said...

Oh my Marie - it all looks so scrumptious. Everything golden brown...Perfect...Mmmm!

Bethany

Anonymous said...

You got great points there, that's why I always love checking out your blog.

My blog:
rachat credit lyon aussi Rachat de credit au meilleur taux

Anonymous said...

Strange. I've been baking breads for a couple of decades, and I've never made Challah without honey that came out with the tradition flavor that is often found in Challah from original Jewish recipes. This could be why yours is so pale.

Wednesday, April 27, 2011

Baking Bread!

Posted by Marie
Yesterday was the start of a new module at school! I've have thus completed my first module, quick breads, and am one more module closer to getting a bakery! Yeast Breads is so much fun, from the smell of the fermentation of the dough, to the "up to your elbows" in sticky bread dough, to inviting smell of warm sweet bread, right from the oven! Here are a few of the breads Ive made thus far.

Challah in the bread oven



The finished Challah

Vienna Bread in the proof box...

The Completed Vienna Bread...





A Potato Bread...



CHALLAH BREAD RECIPE
2 cups warm water or milk

2 pkgs dry active yeast

6-7 cups bread flour

1/2 cup sugar

1 t. salt

1/4 cup oil

1 egg

1. In large bowl, dissolve yeast in warm water. Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. Put in greased bowl and cover. Let rise. When dough is doubled in size braid as follows:

Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.

Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.

Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.

Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

6 comments on "Baking Bread!"

April on April 27, 2011 at 9:06 PM said...

Oh, Marie! That bread is 'Challing' to me!

Christine Williams on April 28, 2011 at 12:01 PM said...

Yum!!! You will have to come over sometime and make that with me or the other way around. That just looks so good:)

Elena Feliciano on April 28, 2011 at 10:44 PM said...

you don't know how much i loovvee bread!!!

Anonymous said...

Oh my Marie - it all looks so scrumptious. Everything golden brown...Perfect...Mmmm!

Bethany

Anonymous said...

You got great points there, that's why I always love checking out your blog.

My blog:
rachat credit lyon aussi Rachat de credit au meilleur taux

Anonymous said...

Strange. I've been baking breads for a couple of decades, and I've never made Challah without honey that came out with the tradition flavor that is often found in Challah from original Jewish recipes. This could be why yours is so pale.