This weekend, I made to breads that I do from time to time- Challah bread, and bread with half whole wheat.
This specific Challah recipe comes out good, but notice that it has a fairly strong buttery taste (I don’t know if it good or bad…), but just keep in mind.
The half whole-wheat bread is a great recipe, which never lets me down. Every time I make it; I put a verity of things in it. I especially like adding all sorts of nuts, but sun dried tomatoes, or even all kind of seeds would be just fine.
Challah/ Bread Book by Hilit Rinon-Hamo (makes one large challah)
7 gr. Active dry yeast (or 20 gr. Fresh yeast)
200 ml. water
500 gr. Flour
2 teaspoons salt (20 gr.)
2 tablespoons sugar
75 gr. Butter, melted
1 egg yolk, 1 tablespoon water (for brushing)
Mix the yeast and the water. In a separate bowl mix the flour and the salt. Add the water-yeast mixture to the yeast; add the sugar, eggs and butter. Mix to form dough.
Knead for about 5 minutes. (This can also be made in a mixer, with a kneading hook).
Let sit in a covered bowl for an hour. Punch down the dough, and let rise for another hour.
Divide the dough into 3 pieces. Make a challah shape. Put the challah on an oven baking tray (can also be make in a bread pan), and prove for 45 minutes.
Heat the oven to 180 degrees c.
Brush the challah with the yolk and water mixture (you can now sprinkle the challah with sesame or poppy seed), bake for 30 minutes.
Half whole wheat bread/ Yapanit from the Ynet food forum
250 gr. Whole wheat flour
250 gr. Bread flour
1 1/2 teaspoons salt
1 tablespoon active dry yeast
3 tablespoons corn oil (Canola)
1 tablespoon honey
450 ml. water
Mix all the ingredient to form a dough, knead for 5 minutes (by hand, or in mixer).
Let rise in a covered bowl for about an hour, or until the dough doubles his volume.
Shape to desired shape (preferably in a bread pan), and let prove for about an hour.
Bake in a 190 degrees c. preheated (preferably on turbo) oven for 40 minutes- the first 10 minutes with steam, and the rest without.Naama