The Challenge of Challah

We had a lot of eggs and decided it would be fun to make challah. I looked for the egg-iest recipe I could find. Most of the recipes I found called for two eggs. The way we did it was with four eggs. I think traditionally challah has no milk products in it but I didn't have good vegetable oil so I used half butter and half oil.

After I made this bread, one of my friends who is Jewish, told me that Challah has seven ingredients and usually seven eggs. Next time I'm making it by her recipe!

Here's what we did:
1 cup water
1 T sugar
1 T honey
1 T active dry yeast

• Pour the water into mixing bowl and stir in the honey and sugar. Add the yeast and one cup flour and let this proof for about 10 minutes.

4 eggs
3 T oil
3 T butter, melted
1 T salt
5 1/2 - 6 1/2 cups flour

• Beat the eggs until light.
  
• Beat in the oil and butter.
  
• Add this to the yeast mixture.
  
• Blend in the salt and gradually add the flour, 1/2 cup at a time.
  
• Knead the dough both with the dough hook and by hand for 3 or 4 minutes.
• Put the dough in a greased bowl and allow to rise until doubled - about 1 1/2 - 2 hours.
• Cut the dough in half. This makes two smaller loaves.
• You can divide each half into three or four strands for braiding. I haven't ever braided four strands so I did that, following a diagram in a 30 year old cookbook.
• Again allow the bread to rise until doubled.
  
• Then brush surfaces with an egg wash made of 1 egg mixed with 2 tsp water.
• Bake at 350 or 35 - 40 minutes.
  

Dylan likes to pick the eggs we use.



Here he's pouring the egg mixture into the yeast mixture.



The braided loaves go into the oven.



I planned to take a picture of the two loaves but when I remembered to do it the next day, my family had eaten all of one loaf and had sliced into the second one. Here's what's left. We used the challah for French toast on Sunday morning - it was scrumptious.

Potato and Rye Vienna Twist - Part Two

The potato dough is on the left; the rye dough is on the right.

• When both doughs have doubled in size, gently turn them out onto a floured surface.
  
• Divide each dough into 2 equal parts.
  
• Roll each part into a 14 inch roll.
  
• Take a roll of rye and a roll of the potato dough and twist the two together, pinching the ends together.
• Place the twists on a parchment lined baking sheet, cover and allow to rise until doubled.
  

Previous to putting the bread in the oven, mist the bread with water and sieve them all over with 1 to 2 T flour. Note: I used 1 T and it was almost too much. Bake in a preheated 400 degree oven for 35 -40 minutes.

Cool completely on a cooling rack before slicing. The slices will be part rye and part potato dough.

Potato and Rye Vienna Twists - Part One

This must be one of Beth Hensperger's favorite recipes because she put it in both Baking Breads: Old and New Traditions and in The Bread Bible. Making this loaf involves making two types of bread at the same time.

For the potato dough, you have to cook a potato and then puree it. Here's that part of the recipe:

1 unpeeled 6 ounce russet potato, washed and cut into large chunks
1 1/2 tsp active dry yeast
7/8 cup warm milk
4 T unsalted butter at room temp
1 T sugar
1 large egg at room temp
1 1/2 tsp whole aniseed
1 1/2 tsp salt
3 1/2 - 3 3/4 cups unbleached all purpose flour or bread flour

You cut the potato up and put it in a pot. Cover the potato with water and bring the water to a boil. Reduce the heat, cover the pan, and cook the potato for 20 minutes. Drain the potato, reserving 1/4 cup potato water. Puree the potato with a food mill or an electric mixer. This was Dylan's first experience with a food mill. He thought it was just amazing.

At first it's hard to turn the handle of the food mill while the potatoes are in big chunks.


Then it gets faster and easier! He thought this was great!



He likes to look at the flour on his hands when he is chief kneader.

• In large bowl, pour in the reserved 1/4 cup of potato water.
  
• Sprinkle the yeast over the potato water and stir until smooth.
  
• Add the potato puree (2/3 cup), milk, butter, sugar, egg, aniseed, salt, and 1 cup of flour.
• Beat until smooth, about 1 minute.
  
• Add 2 1/2 cups more unbleached flour and beat until smooth - about 3 minutes.
• Knead dough either with dough hook or by hand until smooth and springy.
  
• Put in greased bowl to rise.