Challah
Just In Time
2009. Yeast looked me straight in the eyes, spat between them, then kicked the bowl of hot butter all over my kitchen. It was proof of failure, in the form of scalded skin and wasted dairy. On my mind: Eye for an eye. Yet, it was only after I killed the yeast that I realized I had also unwittingly destroyed any chance of leavened bread. Revenge from the grave.
Like Bruce Willis and Samuel L. Jackson in Die Hard With a Vengeance, my eventual friendship with yeast was forged through a course of ticking timers, guessing games and the threat of defeat. We have evolved into a charismatic duo, and just in the nick of time. Easter Sunday is nearing, bringing with it the message of forgiveness, sacrifice, and the pressing earthly and concrete question: What are you bringing to the potluck?
Answer: Challah. Let’s ignore whatever awkward religious messages one might draw from the situation, and just know that they exist in the world of debates that can interfere with people enjoying really delicious food (example: Kobe beef is delicious!). Challah is a traditional Jewish bread that is sunny because it’s eggy, tanned because it suits up in two layers of egg wash before entering the oven, and the prettiest bread on the block with its sesame-studded plaits. Challah cemented my relationship with yeast, and in return, I will spread its high name and pillowy texture at next week’s Easter feast.
Challah
recipe adapted from smittenkitchen.com
Yield: Two loaves
Time: 45 minutes active working time, plus approx. 2.5 hours rising time and 35 minutes baking time
Ingredients:
1¾ cups lukewarm water
1½ packages active dry yeast (1½ tablespoons)
1 tablespoon plus ½ cup sugar
½ cup olive oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8½ cups all-purpose flour
8 teaspoons vital wheat gluten
Poppy or sesame seeds for sprinkling
Instructions:
1. In a large bowl, dissolve 1 tablespoon sugar in lukewarm water (about 100°)
2. Sprinkle yeast over the water, and let it proof/get foamy for about 10 minutes (complete 3 & 4 in the mean time)
3. In another large bowl, whisk together the flour, vital wheat gluten, and salt
4. In a small bowl, gently beat 4 of the eggs
5. Whisk oil and eggs into the yeast+water mixture, and add the remaining sugar. Gradually add the flour, and mix until the dough is no longer dusty.
6. Knead the dough on a lightly floured surface until it is soft and smooth
7. Place the dough into a lightly greased bowl, turning it over so the surface area is protected from drying out
8. Lightly cover with plastic wrap and let rise in a warm area until it almost doubles in size. Pat it down, and let it double up a second time.
9. Roll out six 18” strands of dough for two three-strand braids, or twelve strands for two six-strand braids. Braid to the best of your abilities, or do what I did and admit that seeing is believing.
10. Lay braids out on a greased baking sheet, brush it with the beaten fifth egg, and let it rise for another 30 minutes as you preheat the oven to 375°
11. Brush the braids one more time, after which you can gently press sesame or poppy seeds onto the loaves using a lightly greased thumb dipped into your seed of choice
12. Bake on the middle rack of the oven for 30-40 minutes, or until the outside is a deep gold and the inside registers 190°. Cool loaves on a rack for at least two hours.
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I still think you should bring the bacon-hominy casserole to the potluck… and leave the Challah for me.
1) congrats on the first post
2) willis + jackson = underrated ebony and ivory. but willis + morgan… not so much!
3) gray font is hard to read when the font size is tiny, the background is white, and you’re pushing 30.
4) the background the challah bread is posing against… so 70′s. i like it.
I’m glad yeast lost! That looks delicious!
buy one for me …..kkk