Page 59 - 27040

breads & Egg-Free Almond Flatbread Spicy Flatbread Cheddar Cheese Flatbread Savory Millet Muffins Chocolate Chip Oat Muffins Cranberry-Pecan Muffins Apple Cinnamon Bread Shehakol Challah Rolls Bread-Machine Hamotzi Bread Bread-Machine Shehakol Bread Gluten-Free Oat Bread High-Protein Bread Bars Egg-Free Kamut Muffins with Honey Glaze High-Fiber Muffins Honey-Sweet Corn Muffins Egg-Free Nut Butter Muffins Kamut Muffins Carrot Muffins with Coconut Icing Blueberry Oat Muffins w

yields 4 large or

muffins EGG-FREE SPELT CHALLAH

5 pounds white spelt flour
1½ cups oil
½ cup honey
4¼ cups warm water
3 tablespoons kosher salt
4 tablespoons dry yeast
Oil for brushing
4 tablespoons sesame seeds (optional)

1. In the bowl of an electric mixer,
combine half the flour (about 8
cups), the oil, honey, water, and
salt. Knead to mix well.
2. Add the dry yeast and remaining
flour and knead for 5 minutes. Let
the dough rest for 5 minutes and
knead once again for 5 minutes.
Remove the dough from the mixer
and place in a greased plastic bag.
Let rise for 45 minutes.
3. Preheat the oven to 450˚ F. Grease
2 baking pans or line with baking
paper.
4. Braid the dough into 4 large chal-
lahs or 8 small challahs and place on
lined or greased pans. Brush with oil
and sprinkle with the sesame seeds.
5. Bake challahs for 10 minutes at
450˚ F. Reduce the temperature to
350˚ F and bake for an additional
35 minutes.

Spelt Challah
59