RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Pletzel/Zemmel #1, Onion - pareve
1 challah recipe (recipe follows)
2 eggs, beaten with 1 tablespoon water
2 cups coarsely chopped onions
Kosher salt
Poppy seeds
Prepare the challah dough. After it has risen for 1 hour or has
doubled in size, punch it down.
Break off balls of the dough just large enough to hold in the
palm of your hand. Roll out each ball into a circular disk about
1/2 inch thick. Place each disk on a greased baking sheet, brush
them with the egg mixture and sprinkle generously with the
onions, kosher salt and poppy seeds. Let them rise, covered, for
1 hour at warm room temperature.
Preheat the oven to 350 degrees.
Pierce the center of the zemmel all over with a fork, leaving a
rim unpierced. Bake for 20 to 30 minutes, or until the onions
begin to brown and the crust is crisp and golden.
NOTE: You may want to hold off sprinkling with kosher salt until
just before baking, so the crystals don't melt into the dough.
CHALLAH DOUGH
2 packages active dry yeast
2 cups warm water (110 to 115 degrees)
1/4 cup plus a pinch of sugar
1/4 cup safflower or vegetable oil
2 tablespoons salt
4 eggs
8 cups flour
3 tablespoons yellow cornmeal
Sesame or poppy seeds
Dissolve the yeast in 1/2 cup of the warm water with a pinch of
sugar.
In the bowl of an electric mixer, beat together the remaining 1
1/2 cups warm water, 1/4 cup sugar, oil, salt and the yeast
mixture. Add 3 of the eggs and blend well. Add the flour, 1 cup
at a time, blending after each addition, until the dough is thick
enough to work by hand, 4 to 5 cups. Spoon the dough out on a
floured board and knead for 5 to 10 minutes, adding additional
flour to make a smooth and elastic dough. Place the dough in an
oiled bowl, and oil the top of the dough. Cover with a towel and
let rise in a warm place.
