Molly Yeh's Orange Juice Challah | Girl Meets Farm | Food Network

Описание: Molly's Orange Juice Challah is an extra-special twist on a classic!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Orange Juice Challah
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 15 min (includes rising time)
Active: 35 min
Yield: 4 loaves

Ingredients

6 cups (780g) all-purpose flour, plus more for dusting
1/4 cup (50g) sugar
2 1/4 teaspoon (1 packet) instant yeast
Zest of 1 orange
1 1/2 teaspoon kosher salt
1 cup (236ml) warm water
1/2 cup (118ml) orange juice, from about 2 oranges
2/3 cup (132g) flavorless oil, such as canola or vegetable oil
3 large eggs
Poppy seeds, for sprinkling

Directions

In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.

Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.

Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)

Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.

Preheat the oven to 375 degrees F.

In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it’s ok if you toast it or use it for French toast. It also freezes well!)

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Molly Yeh's Orange Juice Challah | Girl Meets Farm | Food Network
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