I have entered the crazy, crazy world of yeast. Instead of making lots and lots of cookies and cakes, I'm trying to make, let's call them,
practical things. Things I could eat for breakfast or lunch. And its been tricky. I've never been a huge fan of bread making; for some reason it seems to take all day and they never get that light, soft texture I hope for. This challah bread was actually the first homemade bread I was very satisfied with. I used a recipe I found on
Food52, a fantastic food forum. The bread was delightfully soft and a tad sweet, perfect for toast with peanut butter in the morning. And because this batch makes two loaves, I froze one and it was fresh and hearty two weeks later!
Ingredients:
1 1/2 cup warm water
1/4 cup sugar, plus 2 extra tablespoons divided
2 tablespoons active dry yeast
3 cups all purpose flour
3 cups whole wheat flour
2 teaspoons salt
1/4 cup honey, plus 1 teaspoon extra
2/3 cup vegetable oil (any flavorless works fine)
4 eggs, plus 1 egg yolk for egg-wash
Bake time: 20-25 minutes
Total time: 4 hours
Instructions:
1. To 1 cup of warm water, add 2 teaspoons of sugar and sprinkle the yeast on top. Set aside to proof (bubble).
2. Mix flour and 1/4 cup sugar in a large bowl, slowly to combine without flying in your face.
3. In smaller bowl, mix the remaining water, honey, oil, and eggs. I just used a glass. (Hmm, yummy...)
4. Add the yeast mixture to the flour, then the liquid-egg mixture. Stir with a wooden spoon or a paddle attachment until well combined, about 30 seconds.
5. Add a dough hook and mix for 5-7 minutes, making sure to get all the bits at the bottom. If kneading by hand, drop dough onto a well floured surface and knead 7-10 minutes until smooth and pliable.
6. Split the dough in half and place in a two large bowls. Cover and set aside at room temperature to rise, about 2- 2 1/2 hours. It might take a little longer if the dough is completely whole wheat.
7. Preheat oven to 375 degrees F.
8. When the dough has risen, separate each half into 2 balls (total of 4). Roll each ball into equal lengths.
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| Put two rolls into a cross pattern. |
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| Place the top right end between the two bottom ends. |
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| Place the left bottom over the two. |
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| Continue picking up one, placing it over one, pick up the other end and place it over two. Until the loaves form. |
... Actually just watch this
video, it explains plaiting a lot better than I can.
9. Place each loaf on a cookie sheet, and let rise again for about 45 minutes to 1 hour.
10. Make the egg-wash: mix 1 egg yolk with 1 tablespoon of water and 1 tablespoon of honey. Brush the loaves lightly.
11. Bake 20-25 minutes, until the loaves are golden. I was worried mine would be underdone, so I left them in a little longer, and one cracked at the seams. Be careful!
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| Tada! |
