Bread Machine (96 page)

SAFFRON AND OLIVE OIL CHALLAH               
Makes 1 braided loaf

T
he addition of olive oil to the more traditional challah ingredients makes for a beautiful egg bread, suitable for Friday evening Sabbath meals. I was surprised at how little yeast this dough requires. It does rise slowly, but don’t despair. It seems to pick up speed during its last rise and in the oven, making an exceptional loaf. One slice of this ultra-tender bread will remind you that there is a good reason why challah is called the “cake of bread.” The low yeast and sugar contents let the sweetness of the grain shine, accented by the
biga.
The crust is thin, dark, and rich; it shatters delectably when sliced. You can omit the saffron if you want, which was added in days of old by Jewish bakers, especially in winter, to make the pale yellow color more pronounced. Challah keeps fresh for days. It is good for dinner on day one, sandwiches and toast thereafter.

1
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- OR 2-POUND-LOAF MACHINES

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cup water

Small pinch saffron threads

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cup
Two-Week Biga

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teaspoon SAF yeast or 1 teaspoon bread machine yeast

2 large eggs

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cup olive oil

2
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cups bread flour

2 tablespoons sugar

1
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teaspoons salt

1 egg beaten with 1 tablespoon of water, for glaze

1 tablespoon poppy or sesame seeds, for sprinkling, optional

Bring the water to a boil in a saucepan or microwave. Add the saffron and let it steep at room temperature for 20 to 30 minutes, until just warm.

Place the saffron water and other dough ingredients in the pan according to the order in the manufacturer’s instructions, adding the starter and yeast with the liquids. Program for the Dough cycle. The dough ball will be firm, yet smooth and soft. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Set a kitchen timer and let the dough rest for another 30 minutes in the warm environment of the machine (no need to deflate).

Line a baking sheet with parchment paper or grease a 9-by-5-inch loaf pan. When the timer rings, immediately remove the dough and place on a lightly floured work surface; divide into 3 equal portions. Using your palms, roll each portion into a fat cylinder,
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inches in length and tapered at each end. Be sure the ropes are of equal size and shape. Place the 3 ropes parallel to each other. Begin braiding like you are braiding hair. Adjust or press the braid to make it look even. If the loaf is to be free-form, taper the ends for a long loaf, or press together to make the braid a compact square. If you are baking it in the loaf pan, tuck the ends under to make a rectangle that will fit into the pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is doubled in bulk, about 1 hour.

Twenty minutes before baking, preheat the oven to 350°F.

Beat the egg and water glaze with a fork until foamy. Using a pastry brush, brush the top of the loaf with some of the glaze and sprinkle with the seeds, or leave plain. Bake for 40 to 45 minutes, or until the loaf is deep golden brown and the bread sounds hollow when tapped on the top and bottom with your finger. Immediately remove the loaf from the pan or sheet and transfer to a cooling rack. Let cool to room temperature before slicing.

Leftover Bread Cookery: Baked Egg Dishes for Any Meal

Vegetable Frittata

Makes one 10-inch frittata, serves 8

This egg casserole is baked in a deep springformpan, unusual for a fritatta, and served in wedges like a cake. Although it takes a bit of time to assemble, it can be baked a day ahead and reheated. Serve hot, room temperature, or cold, for brunch or supper. This is great party food.

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cup olive oil

1 large yellow onion, chopped

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pound fresh mushrooms, sliced

3 medium zucchini, sliced

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inch thick

3 summer squash, sliced

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inch thick

1 red bell pepper, seeded and cut into
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-inch-thick strips

1 yellow bell pepper, seeded and cut into
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-inch-thick strips

6 large eggs

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cup cream or evaporated milk

3 tablespoons chopped fresh basil leaves

Salt and black pepper to taste

1 to 2 slices day-old country bread, cut into
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-inch cubes

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pound cream cheese, cut into chunks

2 cups shredded Jarlsberg or Swiss cheese

Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan. If it might leak, cover the outside bottom and up the sides with a sheet of aluminum foil or plan to place it on a baking sheet to catch the leaks.