A Challah to Remember

January 20, 2009

One of the fun things of being a girl is dreaming of the man that might show up in your life one day. Though reality is not even remotely close, you can have an interesting journey through your imagination with that dark, daring stranger that will sweep you off your feet, take you from your dull life to strange and interesting new worlds or…as in the “story” I apparently wrote when I was very, very young…rescue the princess from the evil ogre holding her hostage. 🙂

Every girls dream is different is some way, and the man we are each ultimately the happiest with is completely different from the man that would make our best friends happy. But along that very long and often trecheours road to happiness I think all women at one point will take a fantasy detour to dream about being with a man with a sexy accent. Irish, Italian, Austrialian (*insert sexy purring noise*). I honestly don’t know what it is, but the idea of someone so different and foreign can certainly make me melt like chocolate on a hot stove.

The wonderful man currently in my life is not really the sexy-foreign-accent type, though definitely sexy in his own way. He was, however, raised Jewish, and that makes for some fun conversations. Strange, made up sounding words like meshuggener and schmatte will sneak their way into every day conversations. People who kvetch and schlimazels are individuals to suddenly watch out for. And enough with the chicken soup already! 😉

One of the really yummy extras that came with my man (does anyone else think that almost makes him sound like one of those infomercial gadgets with all the cheesy extras? oops!) Anyways, one of the yummy extras that came with this man is Challah bread. Or “Chally.”

This was my first attempt at Chally, and while it wasn’t quite right, like every recipe from The Fresh Loaf, it was beautiful and delicious.

Challah Bread
Slightly adapted from: The Fresh Loaf

2 eggs
1 1/2 cups room-temperature water
1/4 cup Olive Oil
2 tbl. sugar
2 tsp. salt
2 cups all-purpose flour
2 1/2 cups bread flour
1 1/2 tsp instant yeast

Beat the eggs with about a tablespoon of the water. Put aside approximately 1/4 a cup for the egg wash and mix the remaining egg with the rest of the water.

Mix the 2 1/2 cups bread flour with the yeast and add in approximately half of the water/egg mixture. It should make a very pasty mixture. Allow to set for 20 to 30 minutes or until doubled in size. 

Mix in the remaining egg/water mixture, olive oil, sugar and salt, then gradually work in the remaining flour. Place in a well greased bowl, cover and let rise for an hour or until doubled in size.

Remove from bowl, degas, and then cover and let it rise again. Preheat the oven at 400F.

Degas the dough again a let rest 15 minutes. Cut into three equal ropes sections and roll out gently to about 14 inches. Braid carefully, tucking the ends under and brush with egg wash. Let rise about 1 hour.

Brush again with egg wash. Bake for approximately 10 minutes, turn loaf in the oven and turn the temperature to 350F and finish baking for approximately 30 more minutes or until golden brown and a thermometer inserted inside reads 200F. Allow to cool completely. Enjoy 🙂

I am a little crazy, and like the three different recipes I tried to find the perfect recipe for potato bread, I have at least two more I will try to find to perfect the Challah, but this one really is awesome and well worth trying.