I borrowed Baking for all Occasions from my local library, saw this bread and by the afternoon, I was having it for tea. If you want to eat fresh bread but dread the idea of kneading the dough for some 15 minutes, then this is the bread for you. It takes about 3 minutes to process and set aside to rise. Yes I would make it again and again and again. It’s best eaten fresh, on the day of baking.
This is what the dough should look like after processing for 40-60 seconds. it should not stick to the side of the bowl.
Place the dough in a lightly oiled bowl, cover with cling film and let rise for 45-60 minutes
or until doubled in size. Press the dough lightly with your fingertips, if indentation remains, then it’s ready to shape.
I divided the dough into six equal pieces and made two small breads
Roll into short ropes first
Then continue rolling up to about 16-inch long ropes
My bread braiding skills are terrible so I resorted for the easiest braid. Nothing fancy
Brush with egg wash and sprinkle the seeds on top. I think I prefer poppy seeds, but I used both
Let the bread double in size then brush and add more seeds if necessary
Evie Lieb’s Processor Challah
Original Recipe slightly modidified
Ingredients
- 600g (4 cups) all-purpose flour
- 2 tablespoons granulated sugar
- 13/4 teaspoons Fleischmann’s instant yeast (or 1 envelope active dry yeast)
- 240ml (1 cup) very warm water (120-130F, 50-55C)
- 6 tablespoons vegetable oil like canola or sunflower
- 2 whole eggs + 1 egg yolk, lightly beaten (save two tablespoons for glazing the loaf)
- 1-2 tablespoons sesame or poppy seeds for sprinkling on top
Instructions
- Line a baking sheet with parchment paper. Heat the oven to 350ºF (180ºC) ten minutes before baking.
- Place the flour, sugar and yeast in the bowl of a processor fitted with dough blade and pulse a few times to combine the ingredients.
- Combine the water and oil. With the motor running, add the warm mixture to the flour. Add the egg, and continue to process using pulse action until the dough forms a ball. Process continuously for 40-60 seconds to knead the dough. If the dough seems sticky add a little flour. The dough should be soft, slightly tacky but not sticking to your hands.
- Transfer the dough to a work surface and knead by hand for 1 minute. It should loose it’s stickiness.
- Place the dough in a lightly oiled bowl, cover with cling film and let rise for 45-60 minutes or until doubled in size. Press the dough lightly with your fingertips, if indentation remains, then it’s ready to shape.
- Gently deflate the dough and braid into one large challah or two small ones.
- Place the bread(s) on the prepared baking sheet and brush with the reserved egg. Sprinkle with poppy seeds or sesame seeds.
- Cover the loaf with oiled plastic and leave to double in size about 30-45 minutes.Press the bread lightly with your fingertips, if indentation remains, then it’s ready to bake.
- Brush the bread again, and sprinkle poppy seeds if necessary. Bake for about 35 minutes.
- You can brush the bread with more egg and sprinkle more seeds at approximately half the cooking time.
Points to Note
- I added exactly 600g flour.
- After processing, the dough is just a bit sticky but after kneading for 1 minute it becomes soft but firm and not sticky anymore.
- If using active dry yeast please make sure you proof it (dissolve it in water and wait for tiny bubbles to appear on the surface, to give “proof” that it’s alive or active)
myfavouritepastime.com
Lovely! ❤
Thanks!
Liz
Bread dough in a processor? I am so there, Liz! Love challah. Another good thing about challah bread is that it makes a great pain perdu the next day. 🙂
That literally means lost bread but I googled and it says French toast. I can’t remember the last time I made some French toast. I think I shall be whipping some tomorrow!
Liz
Absolutely gorgeous! Your loaves almost look to pretty to eat! – Kat
Thank you, Kat!
Liz
I’ve always been fascinated with braided breads, but have never taken the time to actually do it. You make it look so easy . . . I should give it a go! ;->
Virtual hugs,
Judie
Hi Judie
My bread braiding skills are so limited. I can only do the 3-strand one. I am planning to learn the more complicated ones soon. Lovely weekend to you!
Virtual Hugs
Liz
You are on a ‘roll’!! Really though, all your foods and postings are inspiring me to get off my butt and get busy!
Trying to meet 2016 goals….mad rush!!!!
Liz
You go girl!
Thanks for the encouragement
Liz
Looks fantastic! I made a similar sweet braided bread from my new German cookbook last week. I’ll be making it often as it was a huge hit.
Please share with me the recipe. Thanks
Liz
Wow, Liz! I just love this – your pics are great! I think I may even try making it! 😀
You should. it’s so easy to make!
Liz