Love Challah bread!
A fun braided-bread that I will make as part of a special Sabbath meal....when there's time. I usually do a three-strand braid, but wanted to show a six-strand braid that is very cool, and quite easy too.
Using a recipe for yeast bread dough, freshly milled in an electric grinder. The dough is heavier than store bought flour, but you can use either just fine. I prefer milled wheat due to it's superior health properties.
After the first yeast rise, punch down and divide your dough ball into six equal parts, rolling into long tubes. Mine are kind of chunky, but I like it this way.
Sprinkle flour on your surface and fingers and connect the strands together at the top. A baking stone is great for this type of bread.
Working from the left side, take the second strand on the far left all the way over to the right, then the first from the left all the way to the center.
Repeat on right side, second to the right goes all the way over to the left, and the first from the right goes all the way over to the middle. Continue alternating from the the left side to the right side in this pattern until you are finished, tuck ends under.
When finished push the loaf slightly from both ends to scrunch it a bit. Let rise until about double in size (roughly 45 minutes).
To add a glaze for a shiny surface. Beat one egg and brush over the surface.
A cool garnish, using sesame seeds. Roll finger in egg mix and roll in seeds. Press finger lightly on bread.
Bake at 350 degrees for 30 minutes or until hard or hollow sounding when tapped. Should also have a nice golden brown color.
Now you have a really classy six-strand braided loaf of pure yummyness!
No comments:
Post a Comment