Makes one large or two small loaves. Ingredients 2 tablespoons dried yeast (two packages) ½ cup sugar 2 cups luke warm water 2 tablespoons ground flaxseed, aka flaxseed meal (NOT whole flaxseeds)* 2 tablespoons canola oil 4 – 5 cups King Arthur or other good quality bread flour ¼ teaspoon xanthan gum (see note) 2 teaspoons salt Raisins (optional) Place the yeast, sugar, flax seed meal and water at the bottom of a bread maker and let sit for 5 minutes. Add the rest of the ingredients in the order given. Set the bread maker for dough. After about 5 minutes, check to make sure that the dough is forming a ball. If it resembles batter, gradually add a bit more flour. If it resembles crumbs, gradually add a bit more water. After one hour, remove dough separate into three ropes, and braid making sure to tuck the ends under. Note if using raisins: Raisins will be distributed better if you put them in the individual ropes. Just flatten each rope out, line the raisins up, and fold the strand back into a rope. Let the bread rise again for one half hour on the kitchen counter. Bake at 350 degrees […]
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Shabbat Step by Step
Hosting Shabbat While Living a Full Week Sunday, April 29 at 11:30 AM to 2:00 PM Sur la Table Portland’s Culinary Kitchen Classroom 1102 Northwest Couch Street, Portland, Oregon (more…)
Healthy, Sustainable Tu B’Shvat Resources – 2012 Edition
By Hazon on January 27, 2012 in Holidays, Resources, Tu B’Shvat
Tips for hosting a sustainable seder, finding sustainable seven species options, and partaking in environmentally-friendly Tu B’Shvat themed activities.