Introduction: Challah Turkey

Since Hanukkah and Thanksgiving fell on the same day, I decided to do something fun for the holiday and make some Challah in the shape of a turkey!  I've been making bread for a while now, so the biggest challenge was shaping it just right.  

The ingredients needed are as follows:
1 package dry yeast 
1/2 cup brown sugar or honey
1.5 cups lukewarm water, or more if needed
1/2 cup olive oil
4 eggs (even though I only have one pictured)
1 teaspoon of salt
8 cups flour (I used half whole wheat to get the color of the turkey right)

Prep the yeast by combining a tablespoon sugar, the yeast package, and the lukewarm water and placing it in a dark place (since yeast grows best in the dark) for 15 minutes.  While you're waiting for this, measure out the flour, the rest of the sugar, and salt, and mix them together.  Beat three of the eggs and add them in along with the oil.  Mix with a spoon until it reaches a workable consistency (like the one I have pictured), then take the dough out and begin kneading it by hand.

At this point, if the dough it too sticky, add more flour, and if it's too hard, add more water.  If you used whole wheat flour, it will take a bit longer to knead, since the gluten in this four is harder to relax.  The dough is done when you pinch it and it has some elasticity, it bounces back.  It should be roughly the texture of your earlobe (make sure not to get dough in your hair if you're using this measurement!)

Spit the dough into 5 balls, a large one for the body, two smaller ones for legs, and two more a bit smaller for wings.  Shape into your turkey! Cover with a dish towel and let rise for an hour.  I like to turn the oven on to 100 degrees and then back off and then let bread rise in the oven so the temperature is a bit warmer.

After your turkey is done rising, beat the last of the eggs and brush (or baste!) the turkey with it.  This will give it a nice golden color.  Bake it at 375 degrees for 30-40 minutes, or until golden brown.  Serve on a bed of veggies!

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