inthekitchen
The Toast of the Town
Chef Arthur Gunn • Gunn's Bakery
Founded in 1937 by Morris Gunn, a baker's son who emigrated to
Canada from Poland, Gunn’s Bakery is one of Winnipeg’s longest
running, family-owned bakeries. Brothers Arthur and Bernie Gunn
stand by the importance of tradition and continue to produce well-
loved loaves and sweets refl ecting their Jewish Polish heritage.
Challah/Koilech
The popular light, braided egg
bread known as challah or
koilech is a symbolic part of
many Eastern European special
occasions, including the Jewish
Sabbath. It also serves well for
French toast.
INGREDIENTS
1 tsp white sugar
1/2 cup warm water
1 package dry yeast
1/2 cup vegetable oil
1/2 cup warm water
1/4 cup sugar
2 tsp salt
2 eggs
2 cups white fl our
1 egg beaten with 1 tsp water
Poppy or sesame seeds for
toppings
METHOD
1. In a large mixing bowl,
dissolve 1 tsp sugar in 1/2 cup
warm water. Sprinkle yeast
on top and let stand for 10
minutes. Stir to dissolve.
2. Combine oil, remaining warm
water, 1/4 cup sugar, salt, eggs
and 2 cups fl our until dough is
sticky. Cover dough, let rest for
10 minutes.
3. Place on fl oured board and
knead 10 minutes, adding
remaining fl our as needed. Round
and place in greased bowl. Cover,
let rise in warm place until
doubled in size (approximately
1 1/2 - 2 hours). Punch down,
cover, let rise again until
double in size (approximately
45 minutes).
4. Divide dough into 3
equal parts and shape into
strands. Place on lightly
greased baking sheet
and braid. Fasten ends
securely. Cover with a damp
cloth and let rise again until
doubled. Brush with beaten egg
yolk and sprinkle with toppings
as desired.
5. Bake at 400°F for 30 minutes
or until golden brown.
Yield 1 braided loaf
ciao! / dec/jan / two thousand seventeen
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