Challah at me

[igasho]

I am trying to master Challah bread, and thought id ask some opinions of what I have baked so far. I have never had a commercial or otherwise home made Challah other than my own, and I am not quite sure what I am shooting for. *yes I am shooting in the dark* I have not cut into the last two yet to see if adding another 15 min of proofing time during the second proof has changed the crumb to be more open.

 

[Pattorashu]

That looks pretty great to me, it looks like you're getting your braiding down really well, and it's a YMMV thing on how dark you want it. The crumb looks good, and your wash was effective. I'd call that pretty good bread.

TBH it looks a lot like the challa we made in artisan breads, so kudos!

Is it your first bread, or have you done others?

 

[VerbaVolant]

Thanks for posting this to remind me. I will do it tonight.

This is mine, with eggs, many eggs...

 

[August West]

A fantastic bread. One of my favorites.

 

[Lmarkow]

Wow, great looking breads. My mouth is watering.

 

[igasho]

Not the first bread I've ever made, however its the first braided bread I've ever made. These only had 1 egg in them, however my next one I am going to put 2 eggs in and see how it goes. I used to make our bread weekly so we wouldn't buy any but it was usually whole wheat pan bread.

 

[VerbaVolant]

however my next one I am going to put 2 eggs in and see how it goes...

It will go well, guaranteed.

I put two whole eggs and one yolk for each loaf
I replaced water with homogenized milk.

 

[Wishoot]

Looks as good or better than anything that came out of the kosher deli's I used to frequent when I lived in the Detroit area.

 

[conroygc]

That looks great, I love Challah bread. Would you mind sharing your recipe?

 

[August West]

They are big in Kosher bakeries here. I imagine they don't have to be Kosher. Am I correct?

 

[igasho]

That looks great, I love Challah bread. Would you mind sharing your recipe?

I don't mind sharing at all

4c Flour
1/4c honey
1 1/4c h20
1 3/4 tsp yeast
1 1/2 tsp salt
1 egg into bread 1 egg for wash before baking
2 tbl Oil *ive been using canola, but been debating switching to a good olive oil*

Mix dough, add flour slowly until dough is no longer "sticky". Proof for 45 min. Take dough out, portion into amounts to be rolled into pieces to be braided, after braiding proof for another 45 min. Bake @ 350 for 50 min or until sounds hollow like all bread when its ready. Ill do a step by step the next time I make it, probably next Sunday.

 

[VerbaVolant]

Hot from the oven:

Not the best but will do for now. Not sure what I did wrong, hmmmmm....

 

[VerbaVolant]

I like this bread with wine , Gewurtztraminer maybe tonight...

 

[Capt]

That looks awesome! I will tell you how good you did, just send me a loaf or three.


Sliced and left out overnight, Challah makes some of the BEST French toast. Stuffed or un-stuffed.

 

[VerbaVolant]

Excellent bread indeed. This bread actually turned really well, apart from rising too much. We ate half of one loaf for supper, with curried squash soup/mash and sour cream.
Thanks again igasho for this brilliant idea.

 

[igasho]

No worries!

 

[oc_in_fw]

My wife uses challah for French toast. Your bread looks great.

 

[ouch]

My wife uses challah for French toast. Your bread looks great.

+1

Makes the best French toast.

 

[MaxP]

+1

Makes the best French toast.

Oh yeah!