Simona's Challah
"Simona Pozzetto bakes in the European way, measuring ingredients by weight on a scale. Amounts listed here are converted from grams and/or ounces to our more traditional tablespoons and cups. For bread, ingredient amounts are more elastic than in other baking. “Bread is forgiving,” Simona says. “Cake isn’t.” For challah, she uses bread flour, instead of all-purpose, for its higher gluten content, plus olive oil for additional flavor; for the wash, she uses a whole egg...."
INGREDIENTS
•
3-3/4 cups bread flour, divided, plus cup extra as needed, plus extra for work surfaces
•
1-2/3 cup plus 1 tablespoon water, divided
•
2-1/4 teaspoons active dry yeast
•
1-1/2 teaspoons salt
•
1/4 cup sugar
•
2-1/2 tablespoons olive oil, plus extra for bowl and wrap
•
3 large eggs, divided
•
Poppy seeds (optional)
Comments & Reviews
Just A Pinch Sweepstakes