Recipes
JAMIE GELLER CHALLAH IN A BAG
https://jamiegeller.com/recipes/lazy-cooks-challah-bag-easy-delicious/
(very nice makes 9-12 buns not swee - Sandrat)
INGREDIENTS 1 Tablespoons of active dry yeast (I use 1 pkt 10 gSA instant yeast )
1 cup warm water (250ml)
3 Tablespoons white sugar (I added 4 Tbs sugar)
½ Tablespoons salt
⅓ cup canola oil (80ml) 3 cups all-purpose flour + ¼ cup
1 egg for basting (Optional. For vegan challah, substitute olive oil) I use olive oil spray. Sesame seeds for topping
PREPARATION 1. In a 1 gallon plastic ziplock bag (large plastic bag), add the yeast, water, sugar, salt, oil and 3 cups of flour. 2. Give the bag a little shake. Don't work too hard remember, it's a lazy challah!
3. Place the bag in a bowl of warm water for 30 mins.
4. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead.
5. After the 1 hour, add ¼ cup flour and give the bag another shake. This makes the dough not stick to the bag. (I put in fridge overnight at this stage)
6. (Take out of fridge) Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it's not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.
7. Preheat oven to 300℉/150°C.
8. On a well-floured surface, separate the dough and stretch out 3 strands. Braid.
9. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil I sprayed with olive oil spray and dunked bun in seed mixture). Leave to rise for 15 mins before it goes in the oven. (I put olive oil spray and toppings after buns have risen instead of before)
10. Bake on a non stick tray for 40 mins or until golden on top.(About 20 mins test with toothpick)