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Challah w/Cardamom (P, TNT)
Source: Self
Yield: 2 loaves

5 cups flour
1/2 cup sugar
2 tbsp. yeast
1/4 cup oil
1 tsp. cardamom
1 tsp. salt
1-1/2 cups very warm water

Place all dry ingredients in a food processor with a dough hook or a Mixmaster with a dough hook. Mix/process until the ingredients are well mixed. You can use all white flour, all whole wheat flour, or any proportion of the two flours. The amount of water needed will change by weather conditions and the flours that you use.

Mix the oil and water together in a measuring cup. Slowly pour the liquid into the flour mixture with the machine running all the time. When the dough forms into a single mass start to time it. In a food processor, let dough "knead" for 1 minute then turn machine off. In a Mixmaster, let the dough "knead" 5 minutes then turn machine off.

Remove kneaded dough to a large bowl sprayed with pan spray. Cover tightly with plastic wrap. Allow to rise in a draft-free place for about 1-1/2 hours. Punch the dough down. OK to let the dough rise another time or two or to form into loaves. This amount of dough makes 2 nice-sized challot. It can be made into one large loaf or smaller loaves or rolls.

Allow formed loaves/rolls to rise about 30 minutes.

Bake in 350°F oven.
2 loaves: 35 minutes
Rolls: approximately 15 minutes

Poster's Notes:
This is a recipe I developed.

Each bread/challah baker must develop their own style. Experiment with different recipes, shapes, kinds of braiding to develop your own style.

Over time I made a number of different recipes, then combined the best of each of them into my own standard. My favorite challah recipe is very sweet, uses cardamom, and has no eggs in it. Sometimes I want variation in shape or flavor and play around with both the recipe and shape.

Posted by Lorri Lewis

Nutritional Info Per Serving: N/A