"Baruch atah Adonai, eloheinu melech ha'olam, hamotzi lechem min ha'aretz"
(Blessed are you, LORD, Sovereign of the universe, who brings forth bread from the earth)
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'd missed out on the last few Daring Baker's Challenges, so this month I was determined to take one ... especially when it's a beautiful bread.
Challah is a traditional Jewish bread baked on special occasions like the Sabbath. Baked with eggs, the bread gets a beautiful texture and is usually a braided bread. These could be three , four or six strand braids.
I worked with 3 strands since I was trying my hands on a braided bread for the first time.
I still remember the taste of the first ever home baked bread I had every eaten. I was 11 yrs old and our neighbour, a young twenty something South Indian boy used to bake this absolutely delicious out-of-this-world braided bread. That aroma I've never smelt ever again.....so unique so delicious so appetizing.
If you are someone like me who is braiding a bread for the first time, the links at the bottom of the post will come in handy to learn braiding.
Ruth’s “Go-To” Whole Wheat Challah
(adapted from D’s Whole Wheat Challah)
Preparation Time: 4-6 hours
2 (.25 oz.) packages (4½ teaspoons) (22½ ml) (15 gm) (½ oz) dry yeast
1 cup (240 ml) warm water (100°F/38°C)
½ cup (120 ml) (100 gm) (3½ oz) brown sugar, firmly packed
½ cup (one stick) (120 ml) (115 gm/4 oz) margarine or unsalted butter – room temperature
2 tsp. (10 ml) (15 gm) (½ oz) salts
3 large eggs
2 cups (480 ml) (280 gm/10 oz) whole wheat flour
2 cups (480 ml) (280 gm/10 oz) all-purpose flour
½ cup (120 ml) (50 gm) (1¾ oz) rolled oats (Old Fashioned work just fine!)
Additional flour for kneading (½ to 1 cup) (120 to 240 ml) (70 to 140 gm) (2½ to 5 oz)
1 egg beaten with 1 tsp. water for glaze
1. In the bowl of your stand mixer, dissolve yeast in warm water. Allow to stand about 5 minutes until creamy/foamy.
2. With paddle attachment beat 3 eggs, sugar, margarine (or butter), whole wheat flour, all purpose flour and oats into the yeast mixture. Or, if mixing by hand (ok, spoon), combine eggs and margarine/butter with yeast mixture until well mixed. Add flours and oats and mix until it becomes difficult to mix.
3. Once combined, switch to the dough hook and knead for 5 to 10 minutes until smooth and elastic, adding flour as/if needed. If kneading by hand, this should take about 10-12 minutes.
4. Form dough into a round, compact ball. Turn in oiled bowl, cover with a kitchen/tea towel. Let rise in warm area (I put it in the oven with the light on) until doubled, approx. 2 hours.
5. Once dough has doubled, punch down. Recover with towel, allow to rise again for an hour, but even 30 minutes will be fine if you’re in a hurry.
6. Punch the dough down again, divide in two.
7. Shape each half as desired (3, 4 or 6 strand braid, rolls, etc.). Place shaped loaves onto parchment covered baking trays. Cover with the towel and allow to rise another hour.
8. Preheat oven to 350 degrees.
9. Brush loaves with egg wash. (Sprinkle with vanilla sugar/sesame seeds/poppy seeds/other topping here if desired)
10. Bake 30 to 40 min. until the loaf sounds hollow when tapped on the bottom.
11. Transfer loaves to a wire rack to cool before serving.
Happy Baking !!