жилищная приватизация, до какого года приватизация, госпошлина за выписку из егрюл, передать показания счетчика, московские льготы, купить счетчик, госпиталь ветеранов, приватизация земельного участка, льготы инвалидам, сколько стоит развод 2014 год, счетчики москва, получение выписки из егрюл, ветераны москвы, отпуск при увольнении, льготы матери одиночки в 2014

- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Apple Challah

Posted By elizabeth On August 15, 2010 @ 1:56 am In CHALLAH | 4 Comments

Apple challah

Ingredients

4 ounces (1 stick) unsalted margarine
3 ½ cups unbleached bread flour, plus more for surface
¾ cup warm water
2/3 cup honey
2 large eggs plus 3 large egg yolks
2 teaspoons active dry yeast (from one ¼-ounce envelope)
2 teaspoons coarse salt
1 ½ tart green apples, preferably Granny Smith, peeled and cut into ¼-inch-thick slices (about 1 ¾ cups)
More margarine for pan and bowl.

Preparation

1. Spray a large bowl with non stick spray, melt 4 tablespoons margarine in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted margarine, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.

2. Transfer dough to greased bowl, and brush with 1 tablespoon melted margarine. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 ½ hours.

3. Turn dough out onto a floured surface. Pat into a 8 ½-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted margarine; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.

4. Preheat oven to 375 degrees, with rack in lowest position. Grease a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Let rise again until dough almost doubles in volume, about 45 minutes more.

5. Heat remaining 4 tablespoons margarine and 1/3 cup honey in a saucepan over medium-low heat until melted. Brush dough with half the honey-margarine. Bake until golden brown and firm, about 35 minutes.

6. Brush challah with the remaining honey-margarine. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2010/08/apple-challah/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.