Recipes On Rails: New Recipes tagged with holiday

Challah

2012-05-22 02:57:19 UTC

Ingredients:

Poolish
2.0 pound Flour, all-purpose
2.0 pound water
1.5 gram Yeast

Default
1.5 pound water
0.15 pound salt
0.67 pound Sugar
0.5 teaspoon Yellow Food Color
2.0 teaspoon Vanilla
0.67 pound Oil
6.0 each Egg
5.5 pound Flour, all-purpose
11.0 gram Yeast
1.0 teaspoon Baking Powder
2.0 pound Raisins
0.25 cup Poppy Seeds

Egg Wash:
2.0 each Egg
1.0 tablespoon Sugar
1.0 tablespoon water

Instructions:

Make the poolish. Mix the 2 pounds of flour with the 2 pounds of water and the 1.5 grams of yeast. Mix for 10 minutes. Allow to sit over night. NOTE: If making the poolish for more than one batch, add an extra .25# of each water and flour (4.25# water, 4.25# flour). This will allow for what sticks to the container or evaporation over night, allowing you to use 4# of poolish for each batch.

Each batch yields a dough of about 13 pounds. I divided this into two 6.5 pound portions, and placed in my plastic dough boxes for first rise for 1 hour, degassed, folded, and allowed to rise for 2nd hour. Then I portioned and shaped.

Disolve the sugar and the salt in the remaining water.

If adding the raisins, add now, handfull at a time and allow to mix in. Remove from the mixer.

Make a glaze out of the remaining eggs, sugar and water. Brush challahs and sprinkle with poppy seeds. Bake at 325ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for about 40 minutes.

Doubling this recipe is more than the mixer properly handle, causing some flour to fly out of the bowl. DOUBLING IS NOT ADVISED!

For special events, one batch will make 2 beautiful 2 layer braided challahs. 1st layer consisting of 5 .75# ropes and the top layer 4 .5# ropes.

If seeking to bake more than two loaves at a time, try to keep weight down to 2 pounds. At 2.5 pounds, two breads on one tray will surely touch. Especially at 3 pounds.

10/3/2005 - Made the challahs for Rosh Hashanna as usual... but want to comment on the process.

First, I made the poolish this year. I changed it to 2.5 flour and water, but... in the future, I'd stay with the 2#. It's hard to dissolve the salt and sugar without.
Also, 2 pounders seem to be where it's at. I made 6 of them, and then about 10 1.5# units to give away. With the 1.5 pounders, I was able to get 5 on a full sheet pan, and 2 easily on a half sheet. The silpats worked really well for the Combi oven, and I left them on the pans for the Jade.... Big oven was set at 350, and I still needed the convection to keep up with the others. The Combi got done first, as usual.
In the picture are 2# loaves... you can see they touched.

8/25/10 No time for poolish so I did an autolyse. Mixed the flour with all the water and let it sit a half hour. I then added the eggs, oil, etc.

Add the vanilla, food color, eggs, and oil. Mix well to beat in the eggs. (You can use a whisk for this).

Add the poolish, flour, and baking soda. Mix on Hobart for about 2 minutes on low to incorporate everything. Then raise speed to 2nd for about 8 more minutes, or till dough passes window pane test.

To portion the dough, you have to decide on the size you want, and remember that the yield will vary depending on whether or not you added raisins. 2# loaves fit well on my sheet pans. 2.5# start to touch. You will get 6 2# loaves out of a dough, 7 if you add raisins. You may come up short of 9 1.5# loaves without the raisins, depending on the weight of the eggs, and the accuracy of your measurements. In the picture, I've pre-shaped them into 2# portions. I used this shape for the pre-shape as I'll be rolling them out to make a round challah

Roll out the portion, and then put into the spiral shape. I flatten the end of the rope, and tuck it between two of the spirals to keep it in place, sort of like your thumb between your index and middle finger.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/34

Coffee Yeast Cake

2012-05-22 10:27:48 UTC

Ingredients:

Default
0.8 pound Flour, all-purpose
0.5 pound Butter
0.75 teaspoon salt
2.0 tablespoon Sugar
0.25 pound Milk
1.0 tablespoon Yeast
3.0 each Egg Yolks
0.75 cup Raisins
0.25 cup Walnuts
0.32 pound sugar, powdered
3.0 each Egg Whites
0.5 cup Sugar, Cinnamon
0.25 cup Sugar, brown

Instructions:

Sift flour, sugar and salt together. Cut the butter into the flour mixture like making a pie crust. Don't overdo it... Add the egg yolks and toss to mix.

Add the COLD milk and mix. Do not knead... Idea is to NOT make it uniform, and to not overwork it.... Make it into one cylinder, and wrap. Put in fridge overnight.

Next day, whip egg whites till stiff, and add sugar....

Roll out dough... I did this on a sheet of parchment, so you can use the parchment to lift the dough.

Smear dough with softened butter...

Spread with egg mixture.

Sprinkle with cinnamon sugar.

Sprinkle with raisins, chopped nuts, brown sugar.

Roll up like a jelly roll.... Use the parchment to get the roll started. Make sure your tube pan is very well greased with butter. When rolled up, put it in the tube pan, SEAM UP. This is important as the bottom of the pan will be the top of the cake. In the picture, the cake is seam down.... this is a mistake.

Let rise for 1.5 hours.

Bake at 350 for 40 minutes (this time is very oven sensitive)
See what happend as a result of putting it in the pan seam down? It's splitting.

Some pictures when I tried to make individuals... Cut the dough in half for each set of 3. Was hard to roll wide and narrow. Had to piece the dough. To do so make sure you brush the excess flour off the dough.

Add about half the meringue.

Use the paper to roll.

And again.

Then use the top of the paper to pull the top dough onto the roll.

Cut into thirds, between 7.5 and 8.5 for each piece.

Put in pan.

Baked in BGE at 350, inverted plate setter below grid.

Close up

What the dough looks like with chunks of butter

Got them out

again

And yet again.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/61

Teiglach / Teyglach / Taglach / Taiglach

2012-05-22 21:40:15 UTC

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound Honey
0.5 cup water
2.25 cup Sugar
0.75 cup Sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/623