Challah is basically a braided loaf that is typically made to celebrate the Jewish Sabbath and on ceremonial occasions or during festive holidays. The story behind choosing this recipe is that I used to love dolls as a child especially the ones with long hair. With the assumption that some wants and desires are genetically passed on, I used to get Barbie dolls for my daughter when she was a toddler. She would throw them in the toy box and meddle with kitchen utensils or fragile show case items most of the time testing the guarantee and limits of the product. Whenever I got to clean her toy box I used to secretly braid the Barbie dolls to my hearts content. Sorry, the kid in me just wouldn’t pass that opportunity (On a side note, I would love to have thick, long hair like the doll. One wish that’s never gonna happen, not anymore!!!!). When I saw the chance to braid the bread in open kitchen without hiding, I was so happy to try it. This recipe from Challah Blog (I could get only the ingredient list and the method to do it was something I learned from various sites) yields a super soft bread in the inside and crunchy top with mind blowing sweet maple syrup glaze. Talking about glaze, if you’re making a sweet bread or bun and would like to have an eggless glaze, maple syrup is the answer. It gives the right sweet kick and shiny top you’ll be amazed with the results. I served it as an accompaniment to my Sauteed Vegetables with Israeli Cous-Cous dish but this bread should go very well with pasta or any similar dish too. Initially my husband was taken back by the humongous size of the bread, but after having the taste of the bread he couldn’t stop from having more of it. My kids enjoyed the sweet taste and soft texture of the bread. The proof that the bread made all its way to my daughter’s lunch box the next morning speaks volumes about the bread. This is my Day4, BM#15 recipe.
All purpose flour — 3 cups
Sugar — 1/4 cup
Oil (I used Canola oil) — 1/4 cup
Water — 1 1/4 cup
Salt — 1/2 tsp
Active dry yeast — 1 Tbsp
Maple syrup — as needed for glazing
1. As with any bread, start by warming water. Combine warm water (107-110F), sugar, and yeast in a bowl. Let it froth up for about 5-10 minutes.
2. In another bowl, combine all purpose flour and salt. Add oil and mix well. Make a well and slowly combine yeast water to the flour. Mix well. In a lightly floured surface, knead the dough added more flour as needed to make a smooth dough. While kneading use your heel of the palm and push the dough. Knead it for around 5-10 minutes. Make a smooth ball and place it on a greased bowl and leave it in a warm area for the first rise (1 hour).
3. Punch the dough to deflate the aeration and divide the ball in to 3 equal parts. Roll the ball in to a rope with center being little thick than the edges. Combine the three ropes in one edge and braid them and fold the end and tuck it under. Place the braided dough in a well greased cookie sheet and cover loosely. Leave it aside in warm area for the second rise.
4. Glaze the challah with maple syrup and bake in 400F oven for 30 minutes. Remove and cool in wire rack. Enjoy!!!
Proof yeast with sugar. Combine flour, salt and oil in a bowl. Make a well in the center, add the yeast mixture, knead the flour well and form a soft dough. Place the dough in greased bowl and cover. Let it rise in a warm area for about an hour.
Punch the dough and divide in to 3 equal parts. Roll the dough in to ropes and form the braid. Place the braid in a greased cookie sheet and cover loosely and set aside for the second rise. Bake at 400F for 30 mins. Let it cool and Enjoy!!!
To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15 click here.
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