FENNEL AND ORANGE-SCENTED CHALLAH
My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands.
Provided by Joan Nathan
Categories breads
Time 1h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
- Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
- Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
- When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.
- Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator.
- If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.
- Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 7 grams, TransFat 0 grams
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Wajeed Ali
[email protected]I would definitely recommend this challah recipe. It's easy to make and the results are delicious.
Sharon Whipple
[email protected]This challah is a great make-ahead bread. I made it the day before and it was still fresh and delicious the next day.
Taja Hammonds
[email protected]I'm not a huge fan of fennel, but I actually really enjoyed this challah. The orange zest helped to balance out the flavor.
Bishnu Khatri
[email protected]This challah was a bit too sweet for my taste, but it was still good.
Namaganda Margret
[email protected]I love the unique flavor of this challah. It's a great way to change up your usual Shabbat bread.
Clayton Brawn
[email protected]This is my new favorite challah recipe. It's so flavorful and the texture is perfect.
Sami kaka
[email protected]I've made this challah several times now and it's always a hit. It's the perfect bread for any occasion.
Lukhanyo Mzoboshe
[email protected]I was disappointed with this recipe. The challah was dry and the flavor was bland.
Span Bonyelwa
[email protected]This recipe was easy to follow and the challah turned out perfectly. I'm so glad I tried it.
RT Rana
[email protected]I've never had fennel in challah before, but it was a great addition. The bread was soft and fluffy, and the orange zest gave it a nice citrusy flavor.
Esther Mitta
[email protected]Made this for a Shabbat dinner and it was a hit! Everyone loved the unique flavor.
Fhhj Hgdg
[email protected]This challah turned out so beautiful and flavorful! The fennel and orange zest added a lovely touch. I will definitely be making this again.