Macrina Challah

I’m sorry there is no picture of the whole challah, but I tried the Macrina Challah and was so pleased, I thought I should make some online notes.Actually, I made this challah twice. The first time, the dough was quite wet, which I generally like up to a point. I had to add a bit extra flour. The second time, I reduced down the liquid just a little bit by using 1 1/2 eggs instead of 2 eggs. This had the benefit of leaving me with half an egg for glazing, which is all that is needed for such a small batch of challah. Other changes were using a bit less oil and baking at a higher temperature. The recipe makes three bulkeleh (really large rolls or very small loaves, depending on how you look at it).

The second time that I made the Macrina challah, my kids begged to make their own batch. I made with them a scaled down version of a recipe from Deal Delights (third book). One recipe is rich and eggy, the other is not so rich.

Rich Macrina-esque Challah

11 ounces flour (2 1/4 cups)
4 ounces water
1 1/2 tsp. yeast
1 tsp. salt
1 Tbl. honey
2 Tbl. sugar
2.5 ounces egg (1 1/2 large) (or use two eggs and adjust flour a little or be prepared to deal with a wetter dough)
1.75 ounces (50 g.) oil (3 1/2 Tbl.) (or can use 1/4 cup for a richer dough)

Make the dough, let it rise, give it a fold and let is rise again, and then shape and let rise for a final time before glazing and baking at 375 degrees for 25-30 minutes. Makes 3 bulkelehs.

(Original recipe calls for letting the dough rise overnight in fridge.)

Less Rich Deal Delights Inspired Challah
10 ounces flour
4 ounces water
1 1/2 tsp. yeast
1 tsp. salt
1 ounce egg (1/2 extra large egg)
3 Tbl. sugar
1 ounce (2 Tbl.) oil

Make dough, let rise, shape and let rise. Glaze and bake at 400 degrees for 25 – 30 minutes. Make 3 Bulkelehs.

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One Response to “Macrina Challah”

  1. Bejma: Tunisian Challah « Pragmatic Attic Says:

    […] Sarah Schecht’s Challah (NYT) Stollen-style Challah Food Processor Challah (Charles Van Over) Macrina Bakery Challah Russian Challah (Maggie Glezer) (plus Tamar Ansh’s round braiding technque) Tamar Ansh Round […]

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