Challah

Last Friday, we stopped by a bagel shop where I found a Challah roll. I got it split and toasted, but with nothing on it, like butter or cream cheese, because I wanted to experience the bread itself.

By looking at the deep golden color, I knew it was an egg bread, but the only other thing I knew about Challah was how pretty it was, all shined up with its beautiful braided body…I just knew it had to taste as good as it looked.

I was so right and it sent me into a tizzy on making some for myself. I found a nice, simple recipe for some online, and that was all it took!

I halved the recipe, and it still made a ginormous long loaf….

I could hardly wait until it was cool enough to handle to slice into this puppy, and it was just as good as the roll…soft, subtly sweet, with a gorgeous, chewy crust….

It may not have been the best job of braiding, but dang it…I am used to braiding hair, not dough! Besides, beauty isn’t only crust deep!

Do yourself a favor and make some!!!

Challah

adapted from Tammy’s Recipes

  • 3/4 cups warm water
  • 1/4 cup honey
  • 2 tsp oil
  • 2 eggs
  • 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 pkg active dry yeast
  • 2 1/2 cups flour, plus additional flour

add yeast to bowl and pour warm water over yeast and sprinkle sugar over the top. Wait until lfoamy, about 5-10 mins

add other ingredients and mix and begin to knead, adding flour as needed to knead to a smooth and elastic  ball (about 10 mins)

place in an oiled bowl, oil the dough top, cover with plastic wrap and allow to rise until doubled (about 1 1/2 hours)

punch down dough, then

divide dough into 4 pieces. Roll each piece into a rope about 14-15″ long and an inch in diameter.

Lay 4 ropes side-by-side and pinch tops together. Braid tightly starting on the left, taking the rope over two and under one. Pinch bottom ends and fold under.

Place braids on greased baking sheets and cover. Let rise in a warm place for 25-30 minutes.

Brush with beaten eggs and sprinkle with sesame or poppy seeds if desired. Bake at 325 degrees for 30-40 minutes, until done. If loaf starts to brown too quickly, loosely lay a piece of foil on top. Cool on wire rack, covered.

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