Combine the yeast, sugar, salt and 2 cups of the flour; mix by hand or by mixer. Add the hot water, eggs, oil, and vanilla. Beat hard until smooth. Add the remaining flour, 1/2 cup at a time. Continue beating until the dough is too stiff to stir. Turn out on a lightly floured surface and knead until soft and springy and a layer of blisters shows under the skin, about 4 minutes. Note- I did not see any blisters forming, but kneaded until the dough was smooth and elastic. The dough needs to be slightly firm for free-form loaves.
Place the dough in a greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours. Even with room temperature at a relatively cool 65F in my kitchen, it did not need this much time to double. I could see this doubling in less than an hour with warmer, summer-time temperatures.
Grease or parchment-line 1 or 2 baking sheets. I went with 2 sheets, not wanting to risk the two loaves growing together while they baked. It turned out to be a good choice. Note that Ms. Hensperger also offers the option of using springform pans. Gently deflate the dough. Turn the dough onto a lightly-floured surface. Divide the dough in 2 equal portions. Roll each portion out into a smooth, thick strip about 30 inches long, with one end 2-3 inches wider than the other. Picture a shorter, thicker billiard cue stick.) Roll to to lengthen and taper the thinner end. With the wide end on the work surface, lift the tapered end and wind the rest of the dough around the thick end 2 or 3 times, forming a compact coil. Pinch the thin end to the body of the coil and tuck it under. Place the coils, with the swirl pattern facing up, on the baking sheet. Cover loosely with plastic wrap and allow to rise until nearly doubled in bulk, about 30-40 minutes.
Because of the eggs, this loaf does not need to double completely; it will rise enough in the oven. Twenty minutes before baking, preheat the oven to 350F. To make the vanilla egg glaze, whisk together the egg yolk, vanilla and sugar in a small bowl. Beat until well blended. Gently brush the dough surfaces with a thick layer of the glaze. Place the baking sheet(s) on a rack in the center of the oven and bake 40-45 minutes, or until a deep, golden brown and the loaves sound hollow when tapped with your finger. Carefully lift the turbans off the baking sheet(s) with a spatula and transfer to cooling racks. Cool completely before slicing.
Originally Submitted
4/26/2011
0 Out of 5 from
0 reviews
You can add this Texas Sweet Challah Bread recipe to your own private DesktopCookbook.
