Challah like Henry V

February 05, 2005

In Shakespeare's Henry V Part II there is a moment where his honey asks Henry why he hates France so much that he makes war on it. He answers, in effect, that he makes war not because he hates France but because he loves it so much that he wants to make it all his own.

I just ate half a loaf of this challah with notbutter and honey for second breakfast. I felt like Henry V.

p.s. The sourdough is there as a bread conditioner. It gives a creamy texture. Our sourdough provides very little sourdough flavor, especially in a bread that is leavened fairly quickly by other yeast.

The dough:
1 cup sourdough starter (contains 1 cup AP flour, cup water, and the leavening equivalent of tsp yeast.)
3 eggs
the white of a 4th egg
1/4 cup oil
2 tbsp sugar
cold water
1 tsp salt
2 tsp yeast
1 cups WW flour
3 cups bread flour

The wash:
1 egg yolk
splash of cold water

Tools:
2-cup wet measuring cup
assorted dry measures
mixmaster with dough hook
baking tiles
baking peel
oven

Method:
crack 3 eggs into the measuring cup
separate the 4th egg and put the white into the measuring cup. Save the yolk for later.
Use water to fill the measuring cup until the egg and water mixture is 1 cups of fluid.
Add 1/4 cup light olive oil

From there, use the mixmaster to make standard double risen bread dough. It should make about 3 pounds of dough.
After the second rise, separate the dough and braid into challot as usual, I make two triple-braided loaves.
Place tiles into the oven and heat to 400 while the braided loaves make their final rise.
Put cornmeal on the peel, turn the braided loaves onto it, paint with a wash of egg white and water, and bake on the tiles.
After 20 minutes, turn the oven down to 375

They are done when instant-read thermometer reads 180, you may want to flip them over (carefully) for the final few minutes of baking.

Cool and eat.

Because of the yeasting and the hot tiles my challah tend to roughly double in size when they bake. I could probably cut back on the yeast because of the leavening effect of the eggs. In fact, I think I will do that next week. Challah are a work in progress.

Yum.

Posted by Red Ted at February 5, 2005 11:14 AM | TrackBack