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For the various people who were asking about my challah recipe, the following makes 1 loaf; I'd allow 1 loaf for 4-6 people at a Shabbes table, and multiply up as necessary.
Per loaf:
1/2 tsp yeast (start in warm water)
1 egg, 1/4 cup sugar, 1/4 cup oil (beat up)
2 cups bread flour
1/2 tsp salt
I drop it all in the food mixer and add enough water that a soft, quite sticky dough forms. The food mixer also kneads it, which is handy, and heats it up a bit, which is also handy.
Then I let it rise in the warm for a couple hours, knock it down, shape it, let it rise another hour or so, and bake at 350-ish until loaves sound hollow when tapped underneath. I usually glaze with oil after 15 minutes in the oven; egg works too but I never remember to save some from the initial stage and hate wasting a whole extra egg.
Note - this recipe makes a delicious, soft loaf that doesn't hold a shape well - if you want to do anything more complex than a braid, you need a stiffer dough.
Per loaf:
1/2 tsp yeast (start in warm water)
1 egg, 1/4 cup sugar, 1/4 cup oil (beat up)
2 cups bread flour
1/2 tsp salt
I drop it all in the food mixer and add enough water that a soft, quite sticky dough forms. The food mixer also kneads it, which is handy, and heats it up a bit, which is also handy.
Then I let it rise in the warm for a couple hours, knock it down, shape it, let it rise another hour or so, and bake at 350-ish until loaves sound hollow when tapped underneath. I usually glaze with oil after 15 minutes in the oven; egg works too but I never remember to save some from the initial stage and hate wasting a whole extra egg.
Note - this recipe makes a delicious, soft loaf that doesn't hold a shape well - if you want to do anything more complex than a braid, you need a stiffer dough.
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