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Challah Bread

Source of Recipe

stockboyca


Recipe Introduction

From the Gluten Free Bay - http://glutenfreebay.blogspot.com/2007/09/gluten-free-challah-pareve-dairy-free.html

List of Ingredients

1 package active dry yeast
2 tsp sugar
1 cup warm water
1 1/2 cups cornstarch
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup plus 3 Tbls tapioca starch
1/4 cup Vance's Foods DariFree Original Powder (or other powdered non-dairy milk substitute)(Soy Milk Powder at Bulk Barn)
1 Tbls guar gum
1 1/2 tsp baking powder
1 tsp salt
1 Tbls dry potato flakes
1/4 cup vegetable oil
1/4 cup honey
4 eggs + 1 extra egg yolk (at room temperature)
1 egg yolk beaten with 1 Tbls water, for glaze
1/3 cup raisins (optional)
Poppy or sesame seeds (optional)
Baking spray / vegetable oil spray (non-dairy)


Recipe

Turn oven on 200 F for 10 minutes, then turn oven off.

Mix yeast and sugar with warm water in a small bowl.

Cover with tin foil, and place in the oven for 10 minutes or until the top becomes bubbly.

In the bowl of a standing mixer, combine cornstarch, white and brown rice flours, tapioca starch, guar gum, salt, baking powder, powdered non-dairy milk and potato flakes.

Add yeast mixture, oil, honey and eggs (except for reserved egg glaze).

Blend thoroughly on high speed. (If you are adding raisins, fold them in with the mixer set to a low setting until they are evenly dispersed throughout the dough.)

Grease an 8 or 9 inch round cake pan (preferably silicone).

Spray baking spray all over the palms of your hands, and place a ball of dough of about 3" diameter in the center of the cake pan.

Continue to roll dough into balls, placing them in concentric circles around the center ball until they reach the edge of the cake pan.

Do not pack them in too tightly, they should touch each other but some spaces should be visible. (The dough is very sticky, so you will need to spray oil on your hands frequently in order to be able to handle the dough and roll it into balls, if you get too much dough sticking to your hands, wash them off, dry them, and re-oil them).

Using a pastry brush, brush half of the egg glaze over the top of the dough.

Cover with a dish cloth and place in oven, which should still be warm but should not be on.

Allow to rise for 1 hour. (It should rise to the top of the cake pan or higher.)

Remove the pan from the oven, and set oven to 350 F.

Remove the towel from the pan, and brush the remaining egg glaze on the dough.

Sprinkle with poppy or sesame seeds, if desired.

Return pan to oven, uncovered.

Bake for 20 minutes, then cover with foil and bake for another 25 minutes.

Allow bread to cool slightly before transferring it to a cooling rack.

Eat while warm, or slice and toast it.

Will keep for up to a week at room temperature in a ziploc storage bag, or you can slice and freeze it for longer storage.