Challah Ii With Maple Syrup Glaze Eggless Version Recipes

CHALLAH II WITH MAPLE SYRUP GLAZE (EGGLESS VERSION)

Steps:

• Preheat oven to 400°F.
• Dissolve sugar in 1/2 cup water in bowl of mixer.
• Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
• Add remaining ingredients into mixing bowl.
• Mix with dough hook for 6 minutes.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough.
• Let rise until double in bulk.
• Punch down again.
• Divide dough into 3 equal parts.
• Roll dough into 3 long strands.
• Braid the strands, tucking the ends under.
• Cover with towel and let double in bulk.
• Glaze with maple syrup.
• Bake at 400 F for approximately 30 minutes, until golden brown.
• The challah is done when it sounds hollow when thumped on the bottom.

CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT

Steps:

• Whisk ingredients together.
• Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
• Refrigerate for 1-6 hours.
• Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

HIGH-ALTITUDE CHALLAH

Steps:

• Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
• In a large bowl, beat 2 eggs. Put the egg yolks in a 1/3 measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this into the bowl with the eggs and pour in the yeast mixture, butter, salt, and remaining (2 tablespoons + 2 1/2 tsp.) sugar. Gradually mix in the flour until the dough is firm enough to handle.
• Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading.
• Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
• Cut the dough into 3 even portions and roll into long ropes. Press one set of ends together, and braid and tuck the other set of ends under, pressing gently (see the intro, above, for a video link to braiding a six-strand challah).
• Place the loaf on a greased baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
• Preheat the oven to 350 degrees F.
• Whisk the remaining egg in a small bowl. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
• Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
• *To make rolls: Follow the steps to prepare the dough, and let it rise until it is doubled in size. Divide the dough into 15-16 even pieces (about 2 oz. [weight] each), and craft into desired shape. Brush with egg wash (as you would the bread), and bake at 350 degrees F for 20 minutes. Cool completely on a wire rack.

IRISH CREAM LIQUEUR (EGGLESS VERSION)

Steps:

• Place first 3 ingredients in a blender and process at low speed for 10 seconds.
• Add vanilla and almond extracts and condensed milk, blend again for 1 minute.
• Add rye whiskey and blend again for 25 seconds.
• Can be served straight, on the rocks, in mixed drinks or over ice cream.
• Store tightly capped in the refrigerator for up to one month.
• Recipe makes 38oz = 1123.79ml (approx).
• A serving size is 1.3oz (37ml) = 29.23 servings per recipe.