This style of Challah bread comes out short and wide like a Daschound dog hence the name Its quite delicious
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
3 hrs
Ingredients
Instructions
In a small bowl
dissolve yeast and honey in warm water. Let stand until creamy
about 10 minutes.
In a large bowl
combine the yeast mixture with the oil
salt and 3 cups flour; stir well to combine. Stir in the remaining flour
1/2 cup at a time
beating well after each addition. When the dough has pulled together
turn it out onto a lightly floured surface and knead until smooth and supple
about 8 minutes. Lightly oil a large bowl
place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into two long oval loaves. Place on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume
about 40 minutes. Meanwhile
preheat oven to 425 degrees F (220 degrees C).
Just before baking
give the risen loaves three shallow slashes with a sharp knife. Bake in preheated oven for 30 minutes. Remove from oven
turn heat down to 350 degrees F (175 degrees C)
brush with beaten egg white. Return loaves to the oven to bake for an additional 20 minutes
or until golden brown and bottoms sound hollow when tapped.
