Zorra post here about a bread flavoured with amaretto. What a nice idea, but I do not have amaretto in my pantry but homemade orange liquor. First I thought about baking brioche with it but then I decided to make a leaner recipe. So I make some small changes in this Challah recipe. I reduced the amount of oil a little bit and added liquor to the formula. And because I had not so much orange liquor left I added also some orange flavoured oil. The resulting bread has a fine orange taste, but its a mild flavour, so even my boyfriend like it. If I would bake it just for myself, I would prefer a stronger orange taste.
Its a really fine bread, something I would bring to a birthday party. And guess what? Jamie from Life’s a feast who is our hostess of this month’s Bread Baking Day has invited us to her virtual birthday party and everybody should bring something for a potluck! That is something I love join, so I bring this challah!
Happy Birthday dear Jamie!
Challah flavoured with Orange liquor
Pâte fermentée:
- 160 g flour (Type 550)
- 90 g water
- 1g fresh yeast
- 2g salt
Dough:
- 500 g flour (Type 550)
- 130 g water
- 5 g fresh yeast
- 10 g salt
- whole pâte fermente
- 150 g egg
- 20g Orange liquor
- 10g Orange oil (oil flavoured with orange zests)
- 50g Sunflower seed oil
- 60 g sugar
Glazing
- 1 egg, lightly beaten
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, liquor, salt, flour and Pâte fermentée for 5 min at slow speed.
The knead 7 min at middle speed. Because the sugar inhibits the gluten development, sugar is added just now. Add always a tablespoon at once and knead in until it is complete incorporated before adding another tablespoon.
Proof for one hour.
Divide the dough into six strands of 50 cm length and braid it.
Proof for 1 hours.
After proofing brush it with egg, then bake at 180°C for about 35 min with steam.
Wie jede Woche sende ich diesen Beitrag auch zu Susans wöchentlichen Yeastspotting. Das ist ein wöchentlicher Schaukasten von allem, das mit Hefe gebacken werden kann und bringt mir immer viele Inspirationen.
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Stefanie – I have added your beautiful Challah to the BBD round up.
http://lifesafeast.blogspot.com/2010/02/what-party-bread-baking-day-26-round-up.html
So so sorry I missed you – I had 5 people who sent me e-mails that I never received! I have finally realized that I don’t get all of my e-mail! Terrible! But I added you in right away so all is fine! So sorry about the mix up.
And this is such a magnificent Challah, too, and I love the orange flavor you added. Beautiful. Perfect braid, perfect texture! Thank you so much for making this for my BBD Party!
Oh, this is such a great idea! I bet this would work with almond liqueur, too or a combination of almond and orange.
Mmmh, davon hätte ich jetzt gerne eine Scheibe. Könntest du mir auch noch dein Orangenlikör-Rezept verraten?
@ Zorra: Der Orangenlikör ist eine Abwandlung eines Limoncellorezeptes, das ich mal von einer italienischen Kollegin bekommen habe
Orangenlikör
6 (Bio-)Orangen
500ml Alkohol, 95 %
300 g Zucker
500ml Wasser
Die Orangen heiß abwaschen und dünn abschälen. Dabei darauf achten, das man keine weißen Schalenanteile mit abschält, denn sonst wird der Likör bitter.
Die Schalen mit dem Alkohol mischen und ca zwei Wochen stehen lassen. Nach dieser Zeit hat der Alkohol eine schöne orangene Farbe angenommen und die Schalen sind komplett entfäbt. Den Alkohol 2x durch einen Kaffefilter laufen lassen, damit er schön klar wird.
Nun den Zucker und das Wasser köcheln, bis sich der Zucker aufgelöst hat. Abkühlen lassen und mit dem Alkohl mischen.
Die Menge des Zuckersiurps kann man varieren, je nachdem wie stark der Likör sein soll!
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That is a beautiful bread and I would think the orange liqueur would give it another nice orange flavor!
Thank you for your visit!
Beautiful bread! Looks so delicious! I would like to have a piece of that with coffee in the morning!
Teresa