Haven't made any zopf for a while. I think I need a break from white bread. But I was entranced by this windowful of buttery goodness while walking around the Niederdorf on Saturday.
Comments
Mmmmmmm...challah. Fabulous fresh and makes the world's absolute best french toast when leftover (if there is any). I happen to have a wonderful recipe if you want it.
Here's the challah recipe, I hope you like it! I find it to be a very easy recipe and very tasty. I actually have to bake a double batch in order to ensure that I have enough left over for french toast.
5-6 cups flor
6 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon dry yeast
1 large pinch ginger
1/2 cup softened margerine
1 cup hot water
4 eggs at room temperature
In a very large bowl:
Mix together 1 1/4 cups flour, sugar, salt, yeast, and ginger.
Add margerine and water and mix well.
Add eggs and 1/2 cup flour, mix well
Add enough flour to to make a soft dough
Knead until smooth
Lightly coat dough with oil
Cover and place in draft free spot until double in bulk
Punch down and divide in half
Divide each half into three equal portions
Roll out each portion
Braid from center to end, turning to get other end
Tuck ends under
note: Can brush with water or beaten egg yolk and sprinkle with poppy seeds or sesame seeds at this point
Mmmmmmm...challah. Fabulous fresh and makes the world's absolute best french toast when leftover (if there is any). I happen to have a wonderful recipe if you want it.
Posted by: Mira | May 11, 2005 at 06:37 PM
Hello Mira,
I would love that Zopf recipe........ haven't made one for a very long time.
Posted by: Peter Huber | June 17, 2005 at 11:54 PM
mira, i too would love the challah recipe!
Posted by: kitschenette | June 22, 2005 at 01:57 PM
Here's the challah recipe, I hope you like it! I find it to be a very easy recipe and very tasty. I actually have to bake a double batch in order to ensure that I have enough left over for french toast.
5-6 cups flor
6 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon dry yeast
1 large pinch ginger
1/2 cup softened margerine
1 cup hot water
4 eggs at room temperature
In a very large bowl:
Mix together 1 1/4 cups flour, sugar, salt, yeast, and ginger.
Add margerine and water and mix well.
Add eggs and 1/2 cup flour, mix well
Add enough flour to to make a soft dough
Knead until smooth
Lightly coat dough with oil
Cover and place in draft free spot until double in bulk
Punch down and divide in half
Divide each half into three equal portions
Roll out each portion
Braid from center to end, turning to get other end
Tuck ends under
note: Can brush with water or beaten egg yolk and sprinkle with poppy seeds or sesame seeds at this point
Let rise until double (uncovered)
Bake 375 for 30 minutes or until golden brown.
Enjoy!
Posted by: Mira | June 23, 2005 at 03:57 AM