Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…
Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.
The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
Mmmmm…
Not just bread. That’s like cake. Pain brioché.
There are no eggs and no butter in it, but you’d swear the contrary. It’s a variation of :
Sprouted hemp seed bread (click here for recipe)
I have added kurozato (black sugar) and blueberries into the dough after first rise.
Then second rise in the molds, more kurozato on top.
Mmmm… caramelised top.
Melty blueberries. It’s delicious served hot, with coffee. Next time, I’ll made it muffin shaped.
Third episode of the challah saga. I know it looks like a monkey tree bread more than a challah. It is delicious. And not looking pretty. That happens.
The black thread is flavored with carob powder. The grey with ground black sesame seeds. The yellow with rice bran. So that makes 3 nutty, deep and malty sweet breads in one.
The recipe is the same as :
It was not smooth, it couldn’t become prettier in the oven.
Oki…
Yummm. Just hot from the oven, with a little margarine…
Yeah ! I’ve made one bread that looks like a braid… It’s a miniature one. In a previous post about hallah/challah, that was not nice to see.
Challah 4.0 kept the shape after baking.
I basically used Ruth’s recipe, except I used not oat meal and no whole wheat flour, but I added ground black sesame instead. I used cake margarine that is not dairy free.
Ruth’s “Go-To” Whole Wheat Challah
(adapted from D’s Whole Wheat Challah)
Servings: 12Ingredients
2 (.25 oz.) packages (4½ teaspoons) (22½ ml) (15 gm) (½ oz) dry yeast
1 cup (240 ml) warm water (100°F/38°C)
½ cup (120 ml) (100 gm) (3½ oz) brown sugar, firmly packed
½ cup (one stick) (120 ml) (115 gm/4 oz) margarine or unsalted butter – room temperature
2 tsp. (10 ml) (15 gm) (½ oz) salt
3 large eggs
2 cups (480 ml) (280 gm/10 oz) whole wheat flour
2 cups (480 ml) (280 gm/10 oz) all-purpose flour
½ cup (120 ml) (50 gm) (1¾ oz) rolled oats (Old Fashioned work just fine!)
Additional flour for kneading (½ to 1 cup) (120 to 240 ml) (70 to 140 gm) (2½ to 5 oz)
1 egg beaten with 1 tsp. water for glazeDirections:
1. In the bowl of your stand mixer, dissolve yeast in warm water. Allow to stand about 5 minutes until creamy/foamy.
2. With paddle attachment beat 3 eggs, sugar, margarine (or butter), whole wheat flour, all purpose flour and oats into the yeast mixture. Or, if mixing by hand (ok, spoon), combine eggs and margarine/butter with yeast mixture until well mixed. Add flours and oats and mix until it becomes difficult to mix.
3. Once combined, switch to the dough hook and knead for 5 to 10 minutes until smooth and elastic, adding flour as/if needed. If kneading by hand, this should take about 10-12 minutes.
4. Form dough into a round, compact ball. Turn in oiled bowl, cover with a kitchen/tea towel. Let rise in warm area (I put it in the oven with the light on) until doubled, approx. 2 hours.
5. Once dough has doubled, punch down. Recover with towel, allow to rise again for an hour, but even 30 minutes will be fine if you’re in a hurry.
6. Punch the dough down again, divide in two.
7. Shape each half as desired (3, 4 or 6 strand braid, rolls, etc.). Place shaped loaves onto parchment covered baking trays. Cover with the towel and allow to rise another hour.
8. Preheat oven to 350 degrees.
9. Brush loaves with egg wash. (Sprinkle with vanilla sugar/sesame seeds/poppy seeds/other topping here if desired)
10. Bake 30 to 40 min. until the loaf sounds hollow when tapped on the bottom.
11. Transfer loaves to a wire rack to cool before serving.
The dough was firmer. Also, it’s easier to roll it in small size.
It’s deliciously sesame flavored.
Glazed with sugar, for a twilight photo, shining its blue reflects :
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.
Source
Challah (Honey White)(from Tammy’s Recipes)
Servings: 2 loavesIngredients
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. waterDirections:
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.
GOURMANDE in OSAKA 