Daring Bakers Challenge: Challah Back, Y'all!
A few months ago I joined the Daring Kitchen, but it took until now for me to find the time onions to participate in a challenge. I'd just been saying to my boyfriend that I wanted to try baking bread, when I logged on to check what this month's challenge was.
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.
I've only ever made hot cross buns before, so this was a bit of a learning curve. I began with the "easy challah" recipe. It took me three packets of yeast to work out that "warm water" doesn't mean straight out of the kettle. I was murdering my yeast. Yeah, don't do that. My first attempt at challah was fraught with errors, though it still produced a lovely-tasting bread that was demolished with fervour. The second time I decided to try the honey challah recipe provided.
Both times I made one loaf with a cinnamon filling and one without. I was concerned with the honey challah that the cinnamon would clash with the honey, but they honey flavour is very subtle, so it was perfect.
I'm sure you're supposed to wait for it to cool. Pfft. Sliced this baby up while it was still steaming: there's really nothing like bread straight out of the oven. I was also eager to see how the cinnamon went this time. Not perfect swirls, but at least it was present.
As nice as thickly sliced bread is, the beauty of a braided loaf is getting to tear it apart. We grabbed some butter and ate the entire loaf warm. So delicious.
Here's the recipe for honey challah. You'll find all the recipes and tips over at Daring Kitchen.
Honey White Challah
Ingredients
1 1/2 cups (360 ml) warm water, separated
1 tbsp (15ml) sugar
2 tbsp (30ml) dry active yeast
1/2 cup honey
1 tbsp (15 ml) oil
4 large eggs
1 1/2 tsp (9g) salt
5 cups plain flour (plus more as needed)
1 egg beaten with 1 tsp water
Method
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.
I've only ever made hot cross buns before, so this was a bit of a learning curve. I began with the "easy challah" recipe. It took me three packets of yeast to work out that "warm water" doesn't mean straight out of the kettle. I was murdering my yeast. Yeah, don't do that. My first attempt at challah was fraught with errors, though it still produced a lovely-tasting bread that was demolished with fervour. The second time I decided to try the honey challah recipe provided.
Both times I made one loaf with a cinnamon filling and one without. I was concerned with the honey challah that the cinnamon would clash with the honey, but they honey flavour is very subtle, so it was perfect.
I'm sure you're supposed to wait for it to cool. Pfft. Sliced this baby up while it was still steaming: there's really nothing like bread straight out of the oven. I was also eager to see how the cinnamon went this time. Not perfect swirls, but at least it was present.
As nice as thickly sliced bread is, the beauty of a braided loaf is getting to tear it apart. We grabbed some butter and ate the entire loaf warm. So delicious.
Here's the recipe for honey challah. You'll find all the recipes and tips over at Daring Kitchen.
Honey White Challah
Ingredients
1 1/2 cups (360 ml) warm water, separated
1 tbsp (15ml) sugar
2 tbsp (30ml) dry active yeast
1/2 cup honey
1 tbsp (15 ml) oil
4 large eggs
1 1/2 tsp (9g) salt
5 cups plain flour (plus more as needed)
1 egg beaten with 1 tsp water
Method
- Combine 1/2 cup warm water, 1 tbsp sugar and 2 tbsp yeast; proof for 5 minutes until foamy
- Add remaining water, honey, oil eggs, salt and 5 cups of flour. Knead until smooth, adding extra flour as needed.
- Transfer dough to a clean, oiled bowl. Turn to coat, or add a little more oil on top. Cover bowl with tea towel and rest in a warm place until doubled (approx 1 1/2 hours)
- Punch down dough; divide into two. Make two loaves, shaped or braided as desired. Place on greased baking trays; cover with tea towel and allow to rise for 20 minutes
- Preheat oven to 180°C (325°F). Brush loaves with egg wash; bake for 30-40 minutes.
- Cool on wire racks (Or shove it straight into your mouth if your willpower is like mine)