First timers will get their start to making dough. Everyone will join together to learn to perfect their round challahs and be introduced to chocolate babka.
8:30 pm Beginners come back and returning bakers join with your dough that has had first rise
(253) 215-8782 or (301) 715-8592, meeting ID: 229 593 260, password: 270592
Round Challah and Babka Challah Recipe by Morah Friedman
1 2/3-cup water (lukewarm -- 110 degrees)
1 1/2 Tablespoon instant yeast
1/2 cup sugar
5 1/2 to 6 cups Bread Flour
1/2 cup vegetable oil
1 large egg
2 teaspoon salt
1 teaspoon honey (optional)
In a large bowl, gently stir yeast, water and sugar with a fork. Allow to bloom in a covered bowl for 5-10 minutes. Mixture will turn into a foam.
Add the remaining ingredients (in the order listed) to the bowl with the yeast mixture, mixing with a fork and then with your hands, until a smooth soft dough is formed. If dough is sticky, try to put flour or oil on your hands for easier kneading. The less flour you use the lighter the challah will be. Knead well, until you get a smooth ball of dough. Cover and let rise for at least 1 hour. Dough should double in size. Judge by whether the dough has doubled in size, not how long it takes.
Braiding: Turn the dough out onto a lightly floured surface and fold it over once, shape into 8 balls and allow the balls of dough to rest covered for 15 minutes. Shape the challah. (If the dough is sticky do not add any additional flour, just put flour on your hands.) Place the challah on a cookie sheet covered with parchment paper or in a challah pan which has been sprayed with Pam.
Paint the challahs with the egg wash and allow to rise for 1 hour in a warm kitchen. Bake in a preheated 350°F oven for approximately 25 to 35 minutes. Cool on a wire rack.
A baked bread should have an internal temperature of 190 degrees.
2 cups sugar and 1 Tbsp cinnamon
1 ½ Cups flour
1 ¼ Cups sugar
6 tbs of oil
1 tsp vanilla sugar
Mix ingredients together until the mixture becomes crumbs. Sprinkle on top of egg washed challah
Chocolate Babka Filling
1 ¼ cup bittersweet cocoa powder
2 cups sugar
1 cup confectioners sugar
3 TBSP vanilla sugar
Place all ingredients in a bowl and mix.
Roll dough very thin , smear thin layer of oil on top of dough, followed by a generous layer of cocoa filling.
Roll as a jelly roll and allow to rise for 1 ½ hours. (Can be cut in to buns) Brush with egg wash, pierce the roll with a fork and sprinkle with streusel.
Bake at 350 degrees for 30-40 minutes.
Leftover filling can be stored in the fridge.