Let's start out with the basics for an enriched dough: flour, water, sugar, salt, yeast, eggs, oil, Betty and the most flour dusted, dough stained page of my Sunset Breads book!
Since reading the Bread Baker's Apprentice, I've changed the way I bake bread. Rather than adding the ingredients in the order listed, I started with the water & yeast and added a few cups of flour, mixing until smooth (starting to work the gluten). Then I added the eggs, oil, sugar, salt, and the (not so) secret ingredient - a dash of curry. I spent plenty of time letting Betty mix it all up. Then put it in an oil coated bowl.
I let it rise in the fridge over night then let it warm up on the counter for about an hour.
It's fair to say that it more than doubled. I also depart from the directions that say to "punch down the dough"... there's no real need. I divide the dough in half (which degases it), let it rest for a few minutes then divide one of the halves into thirds. I rolled that half into ropes & braided it.
I may have made the ropes a bit too long. The braid wouldn't fit on the pizza stone! I let it rise for another hour & a half, then gave it an egg wash & sprinkled with sesame seeds before baking.
Mmmmmm..... Challah!
I actually gave this loaf away, but with the other dough I made just a regular loaf. It's a very yummy sandwich bread!
10 comments:
OMG. That is a gorgeous hunk of challah!!!
I may have to try that at some point - I love the idea of putting a dash of curry in there. Sounds like an interesting flavor.
Such a GORGEOUS challah! Wow! I have altered the number of strands in the braids and done round ones for holidays, but I have never curved one. It's really beautiful.
Looks too pretty to eat! Nice job! I kill yeast..sigh..
Looks delicious!!
Yum!!
I like your pokey mark in the risen dough shot. Hee hee!
What a beautiful loaf! We used to have that for Easter when I were a wee brat, along with some Mogen David wine and turkey. We never had ham for Easter. I always thought it was weird when I learned that ham was a traditional Easter food.
trillian - the recipe calls for a pinch of saffron, but hello $$$$$$ so I use a dash of curry. You can't really taste it, but it does help give it color
zonda - no such thing in my world!
irish girl - it was =)
bezzie - air bubble... the dough was ever so slightly over risen. ;)
Mags - mmmm...one year I used a similar egg dough to make a basket out of bread. It was a ton of work, but very pretty.
I can attest to it's numminess because I have eaten quite a bit of it... THANKS for the bread!
-t
t- I'm glad you liked it =)
Nothing says "Irish-American" like Challah. Top o' the mornin' to ya, mensch.
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