Saturday, January 26, 2013

So Perhaps I Should Call This "Tuchus Bread"?

I have made challah as the traditional braid and rolls--you can find the recipe and details on shaping it here.
But I've also done it as a pan loaf, which is simplest and easy for slicing.

So having started making Nanay's "Butt Bread" this winter, I have continued the same shaping method with my challah dough. And it makes a much prettier pan loaf that is even easier to slice. SC has even used it to make her lunch sandwiches.
Usually I make the full recipe, then fridge half the dough, but last night I decided to just make a single loaf. So I'm giving you the halved recipe, just so if you want to make this you don't have to do the math...

"Tuchus" Bread (Shaped Challah Pan Loaf)
 Measuring note: 1/8 cup=1 oz

Combine in a large bowl:
  • 1 T        yeast
  • 2  t        salt
  • 3 oz      honey  (you can use sugar as well, but we prefer honey) 
  • 7 oz      warm water     
Stir this together and then add:
  • 1 cup     bread flour
  • 5 oz       canola oil
  •           egg
  • 1           egg yolk
Mix until smooth, then begin adding additional bread flour, 1/2 cup at a time until a dough forms.
When the dough gets too hard to stir, begin to knead it with your hands.
This dough is very easy to handle and you may be able to just knead it in the bowl. I make this in a square Ziplock container, which makes this extra easy.

When the dough is ready, it will be smooth and cohesive and won't stick to your hands. It will probably take 2-3 cups of flour to get to this stage, but it will vary based on kitchen temperature, humidity and other factors.

Oil the dough lightly (I use canola spray) and let it rise in the bowl or other container in a warm place. I find that my microwave oven is a great place for this. Let it rise until doubled--probably about an hour.
You can test if bread dough has risen enough by pushing down lightly on it. If it immediately springs back, it is ready.

Divide the dough into two pieces. Flatten each piece out into as big a rectangle as you can--pushing down to get air bubbles out of the bread and stretching it gently.
Roll each piece the long way, pressing down to make it as tight a roll as possible.
Place the rolls side by side in a greased loaf pan, and let it rise until the dough has reached almost to the top of the pan.
Don't worry if it goes even higher--it's fine that way!

Beat an egg and brush it all over the top of the bread.
Bake at 350 degrees F for 50-60 minutes.
When done, the bread temperature will register at least 190 degrees F

Let cool before slicing. This will keep for several days and is excellent with butter, with honey or just plain! 

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