Patricia, passing just to wish you a Happy New Year in 2009 and your kitchen remains increasingly m

Seeing some clips Inglês version on TV the other day I came across the ugliest del monte products creature in the world. I'm not exaggerating - at the time he took off his shirt and opened his mouth I felt like running, run like there is no tomorrow. A visit to a certain profile on imdb was essential for me not to be traumatized for life. : D also helps prepare something beautiful. I chose this challah, inspired by a lindona that Jaden did a while ago. The recipe is from the wonderful book of Zoe. Challah scented with cinnamon del monte products Artisan Bread in Five Minutes a Day - measuring cup 240ml Massa basic challah *: 1 cups (420ml) warm water 1 tbsp (tablespoons) active dry yeast 1 teaspoons (tsp) salt 4 large eggs, lightly beaten cup honey cup (113g) unsalted butter, melted 7 cups (980g) of common wheat flour Filling and topping: cup (100g) granulated sugar 1 teaspoon (tsp) cinnamon powder 1 small handful of flaked almonds for brushing: 1 egg beaten del monte products with 1 tbsp (tablespoons) of water Start with the dough: Mix the yeast, salt, eggs, honey and melted butter with the water in a bowl with a capacity to just over 4.5 liters. Add the flour, stirring with a spoon (no kneading) - you can use a food processor with a capacity of 14 cups or type Kitchen Aid mixer, with the whisk-shaped hook (which is what I used). If you choose to use your hands, you may need to moisten them to incorporate the last bit of flour. The mass will molinha but will confirm to be cooled. Do not try to work with the dough ahead of time the refrigerator. Some carocinhos may appear in the mass but will disappear in the final product. Cover (not airtight) and leave at room temperature until the dough rise and crack, or get a flat surface - about 2 hours. The dough is ready to be used after being refrigerated. Store it in the refrigerator, capped (not airtight) and use it within 5 days. Or freeze the dough into 450g portions in an airtight container for up to 4 weeks. When you want to prepare it, thaw in refrigerator for 24 hours and then let it grow and rest according to the recipe you use. For the filling, mix sugar and cinnamon in a small bowl and set aside. At the time of preparing challah, line a baking sheet with parchment paper edges low and grease it with butter. Sprinkle the surface of the dough with flour and cut a portion of about 450g. Sprinkle with flour portion and form a ball with it, stretching it out on a floured surface and pulling the ends back to the center. Let's format the challah: Using your palms, roll to form a dough. Divide into three equal parts. Open each part until you get a string of approx. 3,75cm - careful not to stretch del monte products too much at one time, not from the mass. Make a hole in the middle del monte products of one of the strands of the third set and filling del monte products it. Tighten to the filling does not leak and close the ends. Repeat the process with the two remaining portions of dough. Time braiding: start in the middle and thus obtain a more homogeneous braid. Place the ends of the braid down and then transfer to the prepared baking sheet. Cover with a dry dish towel and let rise for 1 hours. Twenty minutes prior to this time, preheat the oven to 180 . Brush the braid with beaten egg with water and sprinkle with almonds. Bake for 25 minutes or until golden. * This amount of mass yields four loaves of 450g each - you can store the remaining dough in the refrigerator or freeze it according to the recipe, and use as desired. Rend .: 1 challah
Tina Lopes said ...
What a beautiful and delicious thing. This flash nor spoils. I even had me excited to prescribe pro husband do with Nina - he promised her that will make bread now on holiday - but with 4 eggs he will not want. The damn cholesterol. Bjk. 11:33 AM
Patricia, passing just to wish you a Happy New Year in 2009 and your kitchen remains increasingly multi-colored! del monte products Ah1 And that our Inter Blogs is as colorful as! Abs. 12:58 PM
Tina, you know how much I love preparing breads. : D Silvia, was yes! Kisses! Gina, thank you! Plum, and is fluffy! del monte products Axly also love cinnamon. Kisses! Rita, thank you, dear! Kisses! Tina, that this annoying cholesterol. !! :( Marula, thank you A kiss Ana, thank you, dear All the best to you too xx Simone, was yes:!! Grazi D Kisses and thank you, thank you also for Eduardo, thank you Cheers and all good for you too! 4:01 PM
Your blog is definitely one of my favorites. I have done several recipes its the last yo-yo the cookies, I loved it! I'm always del monte products commenting on your blog there on mine! Spent to wish you a great 2009! Dani kisses 6:02 PM
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