When my kids were born, I started buying challah nearly every week. We would use it to celebrate Shabbat on Friday night and then eat amazing french toast or grilled cheese the next day. I normally bought the challah from a local bakery. I would reserve it ahead of time because they ran out so frequently. Then one day in 2007, I forgot to reserve one and arrived at the store too late. I went to a grocery store and they were out of it too. Then I tried for the local kosher bakery and they were closed! (They moved to a new location but of course didn't write it on the sign on the door). Arrgh!!
Clearly the universe was trying to tell me something.
I started to drive to another store. Then I had an idea at the red light (My husband likes to call these vehicular epiphanies). I said to myself, "Screw it!! I have a package of yeast at home. I'll just go make it."
It was the best thing I ever did.
From then on, I made it several times a month. I swear our friends agree to come over for dinner on a Friday just to have some fresh out of the oven. I use it as currency for my neighbor who helps put our kids on the bus in the morning. My challah obsession is why I picked bread as my year long baking quest this year. It's the only bread I know how to make and I just had to push the envelope. So even though I am going to make a new recipe each month, I had to blog about my recent challah story because I did something I never thought I would do.
I made 12 loaves. In one day.
Oy.
I made it for my bus-helping neighbor's daughter's wedding. I used my neighbor's double oven as well as the one I had at home. That meant I was walking back and forth with dough and bread on my street. I'm sure it looked weird.
They turned out pretty! They were even prettier at the wedding reception.
About baking supplies: You can do this receipe without fancy stuff. However, I have had my best results using some toys. Consider getting a kitchen scale, parchment paper, a square shaped pizza stone, King Arthur Bread Flour, a Kitchen Aid stand mixer, Pampered Chef adjustable measuring cup (for the honey), and a candy thermometer. If you are using a stand mixer, read the manufacturer's instructions to find out the setting and time for using the dough hook. My 6 qt Professional Kitchen Aid kneads on setting 2 for two minutes.
Recipe:
Betsy's Challah
*makes two small loaves
1/4c water between 105-110 degrees
1 tsp quick acting yeast
1 tsp granulated sugar
1/3 c vegetable oil
1/3 c honey
2 eggs
600g of bread flour (4 cups)
10g kosher salt (roughly 1 1/2 tsp)
1/2 c warm water
Additional flour for kneading
1 egg
1 tsp water
Using a candy thermometer run the water in your sink until the it reaches between 105-110 degrees. Measure quarter of a cup of water and stir in yeast and sugar. Set aside and allow to get bubbly, about 5 minutes. While the yeast is waking up, work on the rest of the dough. Using a kitchen scale and a stand mixer with the dough hook attachment, measure and pour in oil, eggs, honey, flour and salt into the mixer bowl. When the yeast mixture is completed, start your mixer on the lowest setting. While its running, pour in the yeast mixture and then the other 1/2 cup of warm water. Turn the mixer up a level (mine is level 2 for kneading bread) and knead for 2 minutes (or what your mixer's instructions suggest). Turn the dough onto a floured surface and knead for about 1 minute. Place in a lightly oiled bowl and cover with plastic wrap and/or cover with a towel. Place in a warm area to rise for 1 1/2 hours (I put mine in the oven with a pan of hot water in it.) Punch down the dough and let rest for 10 more minutes. Turn the dough on a floured surface again and divide into 6 pieces. Braid three pieces at a time making two small loaves. Place on a parchment paper lined baking sheet and cover with plastic wrap. Either place in the fridge overnight or back into the warm place for 45 minutes.
30 minutes before you are going to bake, place a small pan of water in the oven (I put it on the bottom rack). Place the pizza stone in the oven on the middle rack. Preheat the oven to 350 degrees. If you used the fridge to do the second rise, pull the baking sheet out of the fridge and place it on the counter while the oven preheats. Whisk together 1 egg and 1 tsp of water. Brush onto both loaves. Using the parchment paper, slide the dough onto the stone (you can bake it on the paper). Bake for 30-35 minutes. The loaves should be golden brown and sound hollow when you tap them.
Notes:
No stand mixer? Work on your arm muscles and knead the bread for 10 minutes.
No pizza stone? It's okay to bake it on a baking sheet.
No parchment paper? Grease the pan with vegetable oil or use non-stick spray.
No King Arthur Flour? You can use unbleached all-purpose or a different brand of bread flour.
No adjustable measuring cup? Enjoy cleaning the honey stickiness!
Want to make dinner rolls instead of loaves? This recipe will make 18-20, 2 ounce rolls. Bake the rolls for 20-25 minutes at 350 degrees.
Now Bake That!
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