|Honey white challah in a rather sad looking 6-strand braid |
and a whole wheat version with sesame seeds and a much easier 3-strand braid!
|Very rich tasting and easy to make!|
The great recipes can be found here.
Until recently, I have not been much of a bread maker. I remember my mom baking bread a lot when I was a kid... and really, is there a better smell than baking bread or a better taste than fresh, warm bread and butter with jam??? I don't think so.
So this Challah challenge was quite exciting to take part in. The recipes that I followed (whole wheat and honey white) were easy and straight forward. I was a bit too ambitious with my braiding though - a 6-strand braid was waaay to complicated for me. I should have started with the regular 3-strand version! Regardless, the bread was fantastic. My favorite is the honey white! It has a rich taste and I found that one slice was very filling.
I froze a couple of loaves for future bread puddings, croutons, bread crumbs, french toast ideas. I will definitely be making this bread again!
Here is the honey white recipe.
(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
What to do
- 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.
- 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.
- 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.
- Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired).
- Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.
- Preheat oven to 325 degrees.
- Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.)
- Bake loaves 30-40 minutes until done.
- Cool on wire racks.