Challah Bread-May Daring Baker’s Challenge

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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.

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I would say mine turned out a success!  In fact, do you remember for Mother’s Day brunch, I made a delicious French Toast Casserole?

Well, I also baked the bread that went it!  Yep, it was this challah bread.

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Although my bread was very tasty, and fluffy, and it was, indeed, a braided bread, I noticed that it didn’t taste like any of the challah bread that I had had before.  The ones I’ve eaten in the past were very eggy and light with a darker, smooth and shiny crust.  Mine was more reminiscent of a french bread baguette.  I’m not sure exactly what I did wrong or different, but it still turned out tasting good.

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Honey White Challah Brea

recipe from Tammy’s Recipes

makes 2 loaves

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired).
  5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.
  6. Preheat oven to 325 degrees.
  7. Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.)
  8. Bake loaves 30-40 minutes until done.
  9. Cool on wire racks.

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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.

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