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Cover the bowl and let the raisins soak until they're plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside. Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment.
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9. Loosely cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes. 10. After 15 minutes, lightly oil your hand and knead again for another 5 minutes adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.
Treats & Trinkets Challah Bread
Cover with plastic wrap or a dish towel and let it rise for about 45 minutes, until puffy and bubbly. Make the dough: Directly into the bowl, add the salt, honey, oil and eggs. Stir until well mixed, then add the remaining three cups (384 g) of flour (note, this only takes you to the 4 cups, not 5).
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Step 1: Make The Dough. Begin by combining the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk; whisk well and set aside. In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix to combine. Add the liquid ingredients to the dry ingredients.
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Instructions. Put yeast, sugar, and 1/4 cup water into a bowl, and mix. Set aside. Sift flour, and salt in a large bowl. Make a well in the center of the flour and add the 2 eggs, 2 tbs. oil, honey, and the rest of the water. Also add to the well the yeast mixture. Mix all into the flour.
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In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil.
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Turn dough out onto a lightly floured surface and cut into three equal pieces (if making one large loaf.) Roll the pieces out into long ropes, about 12 inches long. Braid the ropes together into a loaf and seal the ends, tucking them under slightly. Line a large baking sheet with unbleached parchment paper.
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Step 11: Carefully transfer the bread to a parchment lined baking sheet or large baking stone. Loosely cover the bread with plastic wrap and then a towel. Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.
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Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated. Knead - Then, knead on medium speed for 18 to 20 minutes until smooth and elastic. Pro tip - Or knead by hand on a lightly floured surface for about 20 to 25 minutes.
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Directions: In a very large bowl, dissolve yeast in 2 cups warm water and let sit about 15-20 minutes until slightly frothy. Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time, until the dough is soft but not sticky. Knead.
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Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size. Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long.
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Directions. Step 1 In the large bowl of a stand mixer fitted with the dough hook, beat flour, egg yolks, oil, salt, and 2 eggs until combined. In a medium bowl, combine honey, yeast, and 3/4 cup.
Treats & Trinkets Challah Bread
Step 7. Thirty minutes before baking, adjust oven rack to the middle position and preheat oven to 350ยบ F. Whisk together egg (or reserved egg whites) and salt. Brush the loaf with egg wash and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if using.
Challah Bread Part 1 How to Make Challah Dough
Instructions. Add 1 egg, 2 yolks, the lukewarm water, and 2 tablespoons of vegetable oil to a stand mixer with a whisk attachment and mix until combined. Switch to the dough hook. Add in the flour and instant yeast. Run on low for 3-4 minutes. Rest for 20 minutes while the flour hydrates.
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Make the Challah. Place the yeast, sugar and three cups of warm water directly into the mixing bowl of a heavy-duty mixer fitted with a dough hook. Let sit for six minutes or until yeast has proofed. Add the eggs, oil and half of the flour and mix at a slow speed for 20 seconds.
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To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.