Text 28941, 95 rader
Skriven 2015-07-11 05:35:48 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1521
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Holiday Apple-Raisin Challah
 Categories: Breads, Fruits, Citrus
      Yield: 3 servings

MMMMM---------------------------BREAD--------------------------------
      2 tb Dry yeast
      1 tb + 3/4 c (155 g) granulated
           - sugar
      5 lg Eggs
    3/4 c  (180 ml) oil
    3/4 ts Salt
      6 c  (870 g) all-purpose flour

MMMMM--------------------------FILLING-------------------------------
      1 lg Firm-tart apple; peeled,
           - cored, in small cubes
    1/2 c  (65 g) raisins
      3 tb Lemon juice
      2 tb Honey
    1/2 ts Ground cinnamon
      1    Egg yolk

  EQUIPMENT: 2 large baking sheets, rimmed or unrimmed

  Combine 1/2 cup warm water, the yeast, and 1 tablespoon of
  the sugar in a small bowl. Stir until the yeast dissolves.
  Let it activate for 10 minutes-the mixture should look
  foamy.

  In the large bowl of a standing mixer with the paddle
  attachment or with a hand-held mixer, beat the eggs at
  medium speed until blended. Add the oil, salt, and
  remaining 3/4 cup sugar. Beat until pale in color, about 4
  minutes. Beat in 2/3 cup water, then add the yeast
  mixture. Beat in the flour 1 cup at a time.

  Turn the dough onto a floured surface and knead for 2
  minutes (or use the dough hook on your mixer for 1 minute
  at low speed). Put the dough in a lightly oiled bowl and
  turn to coat. Cover with plastic wrap and a kitchen towel
  and put in a warm corner of your kitchen to rise. I like
  to use my (unheated) oven with the lightbulb on. You want
  the dough to double in size, which takes just about an
  hour.

  Punch down the dough, rewrap with plastic wrap and a
  kitchen towel, and let the dough rise for 30 minutes. It
  won't quite double in this time, but it will puff up.

  Meanwhile, make the filling: In a small bowl, toss the
  apples with the raisins, lemon juice, honey, and cinnamon.
  Let sit for 20 minutes, then drain any liquid.

  Turn the dough out onto a lightly floured surface and
  divide in half. Divide each half into three equal parts,
  for a total of six pieces. Roll out each piece to form a
  12" strand, then pat each strand down into a flat
  rectangle shape. Spoon a bit of apple mixture down the
  center of each rectangle, then fold dough over the
  filling, roll into a 15-inch rope, and pinch the ends
  tight.

  FORM THE LOAVES: Put three of the apple-filled "ropes" on
  each baking sheet. Braid the ropes together (fold right
  rope over center, then fold left rope over center,
  repeat). Pinch at bottom. Repeat with the other loaf.
  Cover the loaves with kitchen towels, and let rise for 45
  minutes.

  Preheat the oven to 400+.F/205+.C and set a rack to the
  middle position. Whisk the egg yolk with 1 tablespoon
  water and brush over the tops of the loaves. Bake for 10
  minutes, then reduce the heat to 350+.F/175+.C and bake
  until the crusts are browned and the bread is puffed and
  light, 30 minutes more. Transfer the loaves to a rack and
  let cool for 30 minutes before serving.

  by Amy Traverso; The Apple Lover's Cookbook

  Epicurious | October 2011

  Yield: Makes 2 loaves

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... "For desert, maybe we can split a couple of crumbs." -- Nicholas Sparks

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)