Teiglach / Teyglach / Taglach / Taiglach

Thu Jan 08 12:05:24 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/623-teiglach-teyglach-taglach-taiglach

Challah

Mon Jan 05 13:46:20 UTC 2009

Ingredients:

Poolish
2.0 pound Flour, all-purpose
2.0 pound water
3.79 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
5.25 pound Flour, all-purpose
18.2 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 2 tablespoons 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.

Disolve the sugar and the salt in the remaining water.

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.

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

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.

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.

Make a glaze out of the remaining eggs, sugar and water. Brush challahs and sprinkle with poppy seeds. Bake at 325°F for about 40 minutes.

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.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/34-challah

Recipes On Rails: New Recipes tagged holiday

Teiglach / Teyglach / Taglach / Taiglach

Challah