Challah
Another adaptation of a Beth Hensperger recipe.
3 1/2 cups semi-skimmed milk
20g fresh yeast
1 teaspoon sugar
Whisk the above and leave for a few minutes.
7 cups strong white bread flour
1 tablespoon salt
4 tablespoon sugar
Put these in a large bowl, create a well in the centre and pour in the milk mixture.
2 eggs
Crack these into the milk mixture, whisk to incorporate a bit of the flour and leave to stand for a couple of minutes.
Mix the flour together. It will be very wet. Add around 3 cups more of flour a cup at a time to create a moist but firm dough. Take out of the bowl and knead to a satiny finish.
Lightly oil a bowl and place in the dough.
Leave to rise (double in size).
Shape.
Bake for 35 around minutes at 200.
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