Yes, I’m trying to make challah (read : hallah) the traditional Jewish version of the braided bread. I have not converted like Madonna. No, no, that’s because it’s delicious, fun to make and :
May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.
That was an adventure… The dough has to be FIRM. Add more flour. Gourmande, you’ll copy me this 100 times !
You can see a decently braided one here (posting soon) :
And something fugly, but yummiful here (posting soon) :
monkey tree challah
Well, that doesn’t look smooth… The batter is soft and expands immediately.
Egg and poppyseed to cover the mess.
That could be worse. Oh, as before challah 2.0, there was challah 1.0 :
The previous version. The dough raises more and quicker than expected. For the 2.0, I put it in the fridge after 1st raise and I rolled the dough with a pin. 3.0 should look better…
Crispy and sweet.
Like cotton… It’s really addictive. You just want to eat a bit and very soon, there is none left.
Challah (Honey White)
(from Tammy’s Recipes)
Servings: 2 loaves
1 ½ cups (360 ml) warm water, separated
1 Tbsp. (15 ml) (15 gm/½ oz sugar
2 Tbsp. (2-2/3 packets) (30 ml) (18 gm) (2/3 oz) dry active yeast
½ cup (120 ml) honey
1 Tbsp. (15 ml) oil (light colored vegetable oil, or olive oil if you prefer)
4 large eggs
1 ½ tsp. 7½ ml) (9 gm) (1/3 oz) salt
5 cups (1200 ml) (700 gm/25 oz) all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total)
1 egg beaten with 1 tsp. water
1. In mixer bowl/large mixing bowl combine ½ cup warm water, 1 Tbsp. sugar and 2 Tbsp. yeast. Allow to proof approximately 5 minutes until foamy.
2. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed. Knead for approximately 10 minutes.
3. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a kitchen/tea towel. Leave to rise in a warm place until doubled, about 1 ½ hours.
4. Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired).
5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.
6. Preheat oven to 325 degrees.
7. Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.)
8. Bake loaves 30-40 minutes until done.
9. Cool on wire racks.