How to Make a Naturally Colored Pink Challah for Breast Cancer Awareness Month or for a Baby Naming скачать в хорошем качестве

How to Make a Naturally Colored Pink Challah for Breast Cancer Awareness Month or for a Baby Naming

What could be cuter than a Naturally Colored Egg and Honey Challah? This one is pink for Breast Cancer Awareness Month. It’s also perfect for a baby shower, the birth of a baby girl, a baby naming, or for any occasion in which you just want to have a little fun with your challah. I’ll guide you through it, and not only will it turn out adorable, it will be the tastiest challah you’ve ever made! Ingredients: •3 1/2 Cups Unbleached Bread Flour or Unbleached All Purpose Flour •1 tsp Salt •1/4 Cup Pink Pitaya Red Dragon Fruit Powder •1/4 Cup Honey, Plus Another 1 tsp, Separate •1 Cup Lukewarm Water •2 1/4 tsps Active Dry Yeast •1 Large Egg •2 3/4 Tbsps Avocado Oil, Plus Another 1 Tbsp Separate •1 Egg White, Plus a Splash of Water Directions: Add 3 1/2 cups of unbleached bread flour or unbleached all purpose flour to a large bowl that has a lid. Using the back of a dry measuring cup, create a well in the center of the flour. Around the outer edge of the flour, add 1 teaspoon of salt, 1/4 cup of pink pitaya red dragon fruit powder, and 1/4 cup of honey. In a microwave safe measuring cup, heat 1 cup of water in the microwave, for about 40 seconds or so, or until lukewarm (warm to the touch, but not hot). Once the water is lukewarm, add 2 1/4 teaspoons of active dry yeast, and 1 teaspoon of honey, and using a spoon, give it all a good stir. Let the mixture sit for five minutes to allow the yeast to activate. You will notice a bubbly foam layer at the top of the mixture. Once your yeast is active, gently pour the mixture into the center well. In a small bowl, crack one large egg and beat it well with a fork. Pour it right on top of the wet mixture in the center of the bowl. Using either a dough whisk or a serving fork, gently begin to bring your mixture together, scraping down the sides of the bowl as needed while mixing for a minute or two. Add 2 3/4 tablespoons of avocado oil and mix to incorporate it, then clean off your dough whisk or serving fork. Set a 10 minute timer, then using your hands, knead the dough for a full 10 minutes, either right in the bowl or on a clean surface. The dough will be slightly sticky because of the honey, but resist the temptation to add more flour. It is preferable to oil your hands just a touch instead, as the more you knead the dough, the less sticky it will become. Too much added flour will result in a very dense challah. After 10 minutes of kneading, place your ball of dough back into the bowl, and pour on 1 tablespoon of avocado oil, making sure to spread it all over the top and bottom of the dough. Place your lid on the bowl, and place the bowl in a draft free spot. I like to use my oven turned off, but if you do, be sure to set out a note so that no one accidentally turns the oven on while your dough is in there rising. Set a timer for 1 hour and 45 minutes to allow your dough to have its first rise. After the dough has risen, uncover the bowl and punch down your dough five or six times, to release its gases. Then, turn your bowl over and help the dough release itself from the bowl onto your clean working area. Then, using a bench scraper or a knife, portion your dough into six pieces if you will be making a six strand braid, or into as many pieces as you want, depending on the way you want to braid your challah. Gently shape each of your pieces of dough into a ball, and cover them with plastic wrap. Line a large baking sheet with parchment paper. Then, one at a time, gently shape each of your balls into a rope, by either rolling it gently between your hands and allowing gravity to help stretch the dough, or by gently rolling it on your work surface. Once you have formed as many ropes as you want, proceed to braid your challah, then gently place it on the prepared tray, and cover it with the plastic wrap to keep it from drying out during its second rise. Set a 45 minute timer to allow your challah to rise, and when there is about 20 minutes left on your timer, preheat your oven to 350°, making sure you have a rack placed in the center. Once your timer goes off, in a small bowl, separate an egg white from its yolk. We will only be using the egg white for this egg wash. Beat the egg white well, then add about 1 tablespoon of water, and beat it well once again. Uncover your dough, and with the help of a pastry brush, brush the mixture onto your challah. Carefully place your challah into the oven, and set a 15 minute timer to begin the baking process. After 15 minutes, open the oven and turn your challah around, and set another 15 minute timer to finish the baking process. When the timer goes off, pull your challah out, and carefully, with the help of the parchment paper, place your challah on a cooling rack to allow it to cool down a bit before slicing it. I like to wait at least 30 minutes before placing it on a cutting board, so the bottom of the challah does not sweat. Serve and enjoy the incredible aroma, delicious flavor, and adorable color of this beautiful challah.