Ingredients
-
2 - 3
-
1
-
3 - 4
-
-
12
-
2
-
2
-
12
-
28 - 32
-
8
-
3
-
-
-
-
Directions
Challah, Multicolor, I made this for the Jewish holiday of Sukkot, which celebrates the harvest season used my standard challah recipe (Recipe #252369), but replaced the water with various vegetable purees So the harvest colors of the loaf complemented the theme of the holiday perfectly! I can also picture making just the beet and spinach colors for a festive red and green Christmas wreath bread for my Christian friends! This recipe makes 12 loaves, but could easily be reduced There are 4 separate batches of bread dough, one for each color Then you divide each into strips and braid one of each color together in 4-strand braids
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Steps
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1
Done
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For the Vegetable-Colored Loaves: Peel and Dice Beets and Carrot. |
|
2
Done
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Put Beets, Carrots, and Spinach in Separate Saucepans With Enough Water to Cover by 1/2 Inch, and Cook Each Until Soft, Adding Water as Needed to Keep Just Under Cover. |
|
3
Done
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in Turns, Puree Each Vegetable and Its Cooking Water, Adding Water as Needed to Get 2 Cups of Liquid Puree from Each Vegetable. |
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4
Done
|
You Should Now Have 2 Cups Each of Spinach, Carrot and Beet Puree. Let Each Cool to Just Barely Warm. |
|
5
Done
|
Pour Each Puree Into Separate Large Mixing Bowls, and Put 1 2/3 Cup Water Into a Fourth Mixing Bowl For Standard Challah. These Will Be the 4 Separate Batches of Dough. |
|
6
Done
|
to Each Liquid Add 1/2 Cup Oil, Then 1/2 Cup Honey. |
|
7
Done
|
Hint: Pour the Oil Just Before the Honey, and the Honey Will Slip Right Out of the Measuring Cup. |
|
8
Done
|
Mix Well, Then Add 3 Eggs to Each Batch, and Mix Again. |
|
9
Done
|
to Each Mix Add 3 Tsp Salt, Mix Well. |
|
10
Done
|
Add 3 Cups Bread Flour to Each Batch, Mix Until Sloppy. |
|
11
Done
|
Add 2 Scant Tablespoons Instant Dry Yeast to Each Batch, Mix Well. |
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12
Done
|
Continue Adding Flour (this Is Where I Switch to All-Purpose) to Each Batch Until Thick Enough to Turn Out and Knead. |
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13
Done
|
One at a Time, Knead Each Batch on a Floured Surface, Adding More Bread Flour as Needed. |
|
14
Done
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the Dough Has Enough Flour When It Is Feeling Rather Firm, Bounces Back When You Press on It, and Feels Tacky but not Sticky. |
|
15
Done
|
When Each Batch Is Done Being Kneaded, Put It Back in Its Mixing Bowl, Coating the Mixing Bowl First With a Little Oil. Flip the Dough Around in the Oil to Cover Entirely With a Thin Film of Oil. |
