Challah & English Muffins

Amaze your family & friends! I have to do all of this kneading stuff by machine, (Bill has to do the hands-on part), but look forward to when I can do this again myself. I decided I'm taking Dr. Brenin and Drs. Goldbergs some Challah for a thank you gift tomorrow, and the English Muffins recipe is just for fun--my son thought I was amazing the day I tried these for the first time as a snack for his friends.

English Muffins

1 cup milk
2 Tbls. honey (trick--spray measuring spoon with PAM or pour oil into measuring spoon, then pour back into bottle--then measure the honey, it will slide right out)
3 Tbls. Butter, cut into 3 pieces

Heat all in saucepan until butter begins to melt. Turn off heat, whisk. Leave to cool to less than 110 degrees.

In large bowl mix :

1 cup warm water (110 degrees)
1 pkg active dry yeast (2 tsps.)

When milk mixture has cooled, add to water and yeast, then add 3 cups flour. Beat 100 strokes with a wooden spoon.

Add more flour, 1/2 cup at a time, and beat until a dough forms and is not sticky anymore. Turn out onto floured surface, flour hands and knead dough for 3-5 minutes, until dough is smooth and elastic. Let rest 5 minutes.

Cover two cookie sheets with waxed paper and sprinkle with cornmeal (or cornbread mix). Set aside.

Roll out dough (with a can or bottle, if you don't have a rolling pin) to 1/2" thickness. Cut out with a 3 1/2" cutter (empty pineapple can works great here) and place on cookie sheet. Re-roll scraps until all dough is cut out--you should get about 18 out of this batch. Turn rounds over several times on cookie sheets to cover with cornmeal. Cover with a clean dishtowel and let rise in a warm place for 35-45 minutes.

Heat ungreased griddle or skillet over MEDIUM heat. Place muffins on surface and gently cook 5-10 minutes per side until browned. Remove and cool.

To serve, split muffins with a fork and toast. Can be kept in plastic bag for 3-4 days.

Challah

Combine:
1 Tbls. yeast
1 tsp. sugar
1/4 cup warm (105-115) water
Let proof for 5 minutes

Combine in large bowl:
6 cups all-purpose flour
1 Tbls. salt
Make a deep well in the flour mixture and pour in the proofed yeast mixture.

Add:
2 cups 105 degree water
3 slightly beaten large eggs
1/4 cup oil
3 Tbls. sugar
1/8 tsp. saffron

Beat well until a ball of dough forms, then turn out onto a floured board and knead about 10 minutes until smooth and elastic. Place in a greased bowl, turn, cover and let rise until doubled, about 1 hour. Punch down and divide dough into two sections, kneading each for several minutes. Cut each section of dough into 3 parts and roll into long tapered cylinders. Braid 3 ropes loosely, starting in the middle and braiding out to each end--tuck ends in. Lay each braid on a greased and floured baking sheet. Cover and let rise until almost doubled.

Brush tops with egg wash (1 egg beaten with 2 Tbls. milk) and sprinkle with poppy seeds if desired. Bake at 400 for 15 minutes, then reduce heat to 375 and bake about 45 minutes longer.