{"id":2978,"date":"2018-08-19T15:07:31","date_gmt":"2018-08-19T20:07:31","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2978"},"modified":"2022-08-23T16:15:48","modified_gmt":"2022-08-23T20:15:48","slug":"dairy-free-braided-sweet-hamotzi-challah-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-braided-sweet-hamotzi-challah-recipe\/","title":{"rendered":"Gluten-Free Braided Sweet Hamotzi Challah\u00a0Recipe"},"content":{"rendered":"
\n

\u00a0<\/span>A Dairy-Free, Gluten-Free, Braided Quick Sweet
\nHamotzi Challah Bread Recipe.<\/span>
\n<\/strong>
\nGluten-free dough gets only 1-rise.
\n(<\/strong><\/span>no rise and punch down time and second rise
\n\u2026<\/strong>Like wheat flour <\/span>requires)<\/span><\/p>\n

Made from healthy organic <\/strong>oat flour. It saves you
\nan hour or two over wheat-based rich braided challah
\nrecipes.
\nMix it in the bread machine, or in a stand mixer with
\n<\/strong><\/span>dough hook, or by hand.<\/strong><\/span><\/p>\n

You may make this as a tasty bread for any day, but<\/span>
\n(Hamotzi Challah for use on Shabbat, ‘requires that it is made<\/span>
\nfrom one of 5 Biblical grains.’\u00a0 And contains water and yeast.
\nOat flour is the only one <\/span>of the grain choices that is gluten-free).<\/span><\/p>\n

Nevertheless, this is dough. This versatile dough recipe can
\nalso be used to make <\/span>dinner rolls, pull-apart cinnamon rolls,
\neven fried donuts, It does not need to be braided. It can even
\nbe rolled flat into a rectangle, spread with filling, rolled up jelly
\nroll style, then slice into buns like cinnamon buns.
\n
\n<\/strong>When ready to <\/strong><\/span>bake,<\/strong> instead of baking, drop in an inch
\nof 375\u00ba F preheated avocado oil and fry for donuts, garlic
\n<\/span>knots, or zeppola’s.<\/span><\/p>\n

You can bake this like a Babka, twisted strands layered
\nwith cinnamon-<\/span>sugar,\u00a0 a mix of date paste and honey,
\nor cocoa and honey, or fruit-spread, and <\/span>baked in a loaf
\npan.\u00a0I haven’t tested it that <\/span>far yet.\u00a0<\/span><\/p>\n


\nMix<\/strong> Ingredients<\/strong><\/span>
\n\u00a0 \u00a0 \u00a0 (Put in bread pan in this order).<\/span>
\n\u00bc cup warm water (approx. 85\u00ba to 100\u00ba)<\/span>
\n1 tbs. honey\u00a0 (stir to dissolve in the water)<\/span>
\n2\u00bc tsp active dry yeast (sprinkled on water).<\/span>
\n1\/3 cup olive or coconut oil<\/span>
\n1 large\u00a0egg plus 2 egg yolks (all lightly beaten<\/span>
\n\u00bc cup honey, or maple syrup<\/span>
\n\u00bc cup Buttermilk + \u00bc tsp vinegar non-dairy milk,<\/span>
\n2 teaspoons vanilla or almond extract<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Blend These Dry Ingredients:<\/strong><\/span>
\n1 tsp. baking powder<\/span>
\n1\/16 tsp. baking soda to dry ingredients<\/span>
\n1 tsp. salt<\/span>
\n\u00bc cup coconut sugar<\/span>
\n\u00a0 \u00a0 \u00a0 USE<\/strong> THIS all-purpose GF Flour Blend:<\/strong><\/span>
\n1-3\/4 cups organic gluten free oat flour<\/span>
\n1\/2 cup Tapioca starch\/flour<\/span>
\n3\/4 tsp. Xanthan gum<\/span>
\n
\nDirections<\/strong><\/span>
\n1 –<\/strong> Place the 85\u00ba to 110\u00ba water and yeast, + vinegar
\n(buttermilk), plus oil, eggs, and honey, in either a
\nbread machine pan or stand mixer bowl (pre-warmed
\nwith hot tap water)<\/span>
\n
\n2 –<\/strong> Add Mixed sugar, baking powder,\u00a0 baking soda,
\nsalt, and flour. (Or By hand,<\/strong> Make a well in the flour,
\nand beat in the liquids).<\/span>
\n
\n3 –<\/strong> Process the ingredients on the dough cycle 6 to 8
\nminutes until tacky, and pulls from pan cleanly. If using
\nadd-ins, Add raisins, dried fruit, or chocolate chips,
\nprocess 2-3 minutes longer.<\/span>
\n
\n*(Normally you would let wheat dough rise to double
\nin size, <\/span>punch it down, knead it, make your shapes,
\nand let it <\/span>rise again.)
\n<\/span><\/p>\n

Gluten-Free yeast dough should be shaped an placed
\non a parchment lined baking sheet or loaf pan. It
\nshould NOT rise until double in size. <\/strong>Doing so will dry it
\nout when it bakes. It may even collapse instead of rise in the
\noven. It only gets one rise. It does not get handled. It goes
\nright into the preheated oven. It saves a lot of time.<\/span><\/p>\n

Gluten free yeast dough needs to be annoyingly wet<\/span>
\nand difficult to handle for a successful end result. Once
\nyou have a thick wet dough, set it down on lightly floured
\nparchment. Use only enough flour on your hands to shape
\nit or roll into strands. Brush the shapes with oil or water and
\nlet them rest, covered, in a warm place, until it looks
\nsomewhat risen, or puffy, not doubled!<\/span><\/p>\n

 <\/p>\n

The easiest way to make the dough is in the bread machine
\non the dough cycle, or if you have no machine, a stand
\nmixer with dough hook attachment run for 8 minutes.
\n(You can beat ingredients by hand for 5 minutes until smooth
\nbut still tacky). Add teaspoons of water as needed for
\nmoistness.
\n<\/span><\/p>\n

Once braided, this dough <\/span>only partially rises 20 to 30<\/span>
\nminutes, then rises the rest <\/span>of the way in the oven while<\/span>
\nit’s baking, and bakes for only <\/span>20 to 30 minutes.<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p><\/blockquote>\n

<\/span><\/p><\/blockquote>\n