I am back and baking no less! December has been a whirlwind to say the least…and unlike my usual baking extravaganza, my baking has been a bit limited this year. Check out this post and this one from last year for some yummy recipes…some of my old favorites and new finds!
So, I decided to bake some bread. Bread is like an experiment each time I make it which is why I think I like it. Plus, it rises and that is pretty cool…(gosh, I am such a dork).
Anyhow, the Challah Bread recipe in Martha Stewart’s Baking Handbook is on page 307.
I cannot locate the exact recipe on line, so here is what you need:
4 1/2 Cups Bread Flour
3/4 ounce Fresh Yeast (I used one packet of active dry yeast)
1/4 Cup Sugar
3 Tbs Honey
1 Tbs Coarse Salt
1/4 Cup Vegetable Oil
8 Large Egg Yolks
1 Large Whole Egg
First, combine all of the ingredients EXCEPT the whole egg into your mixer outfitted with a bread hook.
In case you don’t have coarse salt…here’s what it looks like when you go to find it at the grocery store.
Let the mixer do it’s work for about 8 to 10 minutes until the dough is a bit shiny and well combined. It will be a workout for your machine.
Turn dough out onto a floured surface.
Create a dough packet…flatten into a disc. Fold the top third down, then the bottom third up, then the right and left sides. Give it a good pat to seal and knock off any excess flour. Place seam side down in an oiled bowl and cover with plastic wrap. Let rise for an hour.
Divide dough into 1/3′s and roll into 18″ long rolls….get ready to BRAID!!
Secure the three ends at the top and start braiding. Pull the dough firmly as you go…I would have taken a photo of the action, but I don’t have a third hand!
How beautiful is that! Pretty good for the first time doing this.
Place on an oiled pan and let rise for another hour. Then, beat the whole egg and brush with egg wash generously.
Place in the oven at 375 for 50 to 60 minutes. Note…I cooked mine a few minutes too long. You will know when it’s ready to come out when the bread sounds hollow when tapped.
Let completely cool on a wire rack and then enjoy!
I have had fun over the last few days having challah bread for snacks with cheese and salami, challah bread toast and challah bread with soup. I was very tempted to try the challah bread french toast, but decided I had a bit too much bread already! :)
For reference, I just found this great Martha Stewart Video on making this bread…a little too late for me, but it is helpful.