SIMPLE CHALLAH BREAD #dinner #simple #food #shrimp #bread

It was a bread-bakin', pasta-makin' end of the week, people. I made what felt like a zillion rigatonis (read: 10 servings or thereabouts) and a billion pails of bread (read: 3 portions + a bunch of rolls), not to MENTION a huge breakfast of all that I could consider on Saturday just.because.I.could.

Among the majority of bread I prepared this end of the week was my preferred challah formula, adjusted from Deb at Smitten Kitchen. Furthermore, YOU GUYS. It is THE BEST. So I chose to impart it to the world (well… the piece of the world that doesn't as of now creepily tail Smitten Kitchen's formula files, at any rate) (not that I do that, whatever) and furthermore with a couple of select companions who came to supper yesterday.

The twisting part is dubious, people – I won't mislead you. It took me a couple of attempts and a few bunches of challah before I got it to look to some degree right. There's a decent instructional exercise on six strand twisting here – I won't attempt to clarify it myself, since I will come up short. In any case, watch the video – it makes a difference! She begins meshing around the 1:40 imprint.

Also try our recipe : SPICY BEEF NOODLE SOUP #dinner #noodle #healthyrecipes #soup #easy

INGREDIENTS

5 tsp. active dry yeast
1–3/4 cup warm water
2/3 cup sugar
1/2 cup olive oil, plus extra to grease a bowl
5 eggs, plus 1 extra for an egg wash before baking (6 eggs total)
1–2 Tbsp. salt, depending on your taste (I use 1-1/2 Tbsp. or so)
8 to 8-1/2 cups flour, plus extra for kneading/dusting

INSTRUCTIONS

In a large bowl or the bowl of your stand mixer, dissolve the yeast in the warm water. Let sit for 5 minutes or until yeast begins to foam.
Mix oil, sugar, and salt into yeast.
Add 5 eggs, one at a time.
Add 8 cups of flour in 1-cup increments, mixing the dough a bit between each flour addition. (If you’re using a stand mixer, use the dough hook attachment here. If you’re working without a mixer, stir in as much flour as you can with a wooden spoon and then knead the rest in by hand).
When you’ve added 8 cups of flour, take a look at your dough. It should be slightly sticky but should still hold together and pull away from the sides of your bowl as you mix. If the dough is too wet, add more flour in 1/4-cup increments until dough reaches the right consistency.
If you’re working with a stand mixer, add an additional 1 Tbsp. of flour to the mixer and continue to knead the dough with your dough hook attachment until the dough is smooth and holds together. If you’re working without a mixer, turn the dough out of the bowl onto a floured surface and knead it by hand until it reaches a smooth consistency.

Source : bit.ly/3dV9PK3