January 2, 2012 Challah Back
Some things are better than dessert; this happens to be one of those things. The lemon peel is such a unique twist, and makes a truly delicious challah.
Challah and/or Rolls (Bulgarian) – Doris Priver, Fiddler in the Kitchen
1 package + 1 tablespoon yeast
1 1/2 cups cold milk
1/2 cup + 1 tablespoon sugar
6 cups + 2 tablespoons flour (I ended up using more, until the dough came together)
1 teaspoon salt
3/4 cup butter or margarine
5 eggs, divided
1 tablespoon lemon peel
1 teaspoon water
Mix yeast, 1/4 cup cold milk, 1 tablespoon sugar, and 2 tablespoons flour; let rise. Heat 1 1/4 cups milk plus 1 teaspoon salt until lukewarm. Add margarine/butter and 1/2 cup sugar, melt, and cool. Add 4 beaten eggs, 1 tablespoon lemon peel, and yeast mix. Place 6 cups flour in mixing bowl. Add liquid mix and knead by hand or on #2 speed of electric mixer 2 minutes. Add more flour (1/2 cup or more) only if necessary and knead dough. Should not be sticky. Place dough in greased glass bowl. Cover with plastic. Let rise 1-1 1/2 hours. Punch down and let rise again until doubled in size. Divide into four 12-inch loaves (Note: I made two larger loaves, instead). For twisted challah, cut three long strips and braid. Place on greased baking sheet. Fold ends under. Brush with beaten egg yolk mixed with 1 teaspoon water. Let rise about 20 minutes. Preheat oven to 325 degrees. Bake 40 minutes or less. May be placed in refrigerator overnight before second rising. Yield: 4 small loaves, or 2 larger loaves.
For more information on braiding, I recommend watching this video: http://www.youtube.com/watch?v=u7D8PSBsy1M