This was the first real loaf of bread that I ever mastered. I found it in a book by Beth Hensperger called Bread Made Easy, and she said right in the introduction that this egg based bread was practically foolproof. Since I wanted to learn to make bread, this was going to be my starting point about six years ago or so. The bread not only turned out, it turned out fabulous, and I’ve been making it ever since. The interesting thing about this bread though is that I don’t think of making it often. In fact, the only time of year I do think of making it is this time of year, in the spring. It’s just an Easter bread to me I guess. The slight sweetness, the sheen of the crust, it’s a special occasion bread, and since it is an egg bread, it’s also a sort of symbol of new beginnings.
This year, since I wasn’t feeling well on Easter, I almost let the day pass by without making any bread. But with half the household out for the count, I was determined to make our Easter dinner at least a little special, and I spent the morning mustering up the energy to put together the dough. It really is a pleasant dough to work with, and because it’s soft, the gentle kneading was easier on my weakened arms than a standard loaf would have been. It was almost therapeutic. I couldn’t help but smile as my hands worked the dough. It’s soft, tender and smooth, and I just knew that it was going to be delicious, and the highlight of our meal. The bread did turn out absolutely beautiful, and I was so pleased with myself for going to the trouble. This bread is so delicious, it doesn’t even need a smear of butter, although it does make a mean PB&J. Leftovers disappear quickly, and if you’re lucky enough, also makes the best French Toast you’ll ever make.
Since this is my holiday bread for Easter, the Challah also qualifies for March’s blogging event, BreadBakingDay! Susan at Wild Yeast thoughtfully put together the challenge of baking up a bread to celebrate whatever holiday you celebrate this time of year. Let me tell you, as a fairly novice bread-baker, I cannot wait to see the round-up for this one!
The recipe below is the one I’ve followed many times over. It does divide successfully in half if that’s your wish. I usually take the time to make the braided loaves, but standard loaves are just as delicious. It’s a very forgiving dough, and if you’ve never made homemade bread before, this is a perfect one to cut your teeth on, so to speak.
Basic Challah
makes 3 standard loaves or 2 free-from braids
Pour 1/2 cup of the water into a small bowl. Sprinkle the yeast and sugar over the surface. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
Place 1 1/2 cups of the flour and salt in a large bowl. Make a well in the center and add the eggs, honey, oil, and remaining 1 1/2 cups water. Beat vigorously for about 1 minute. Add the yeast mixture and beat vigorously for 1 more minute. Using a wooden spoon, add the remaining flour, 1/2 cup at a time until the dough forms a soft ball and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface. Knead until firm, yet springy, about 5 to 7 minutes, dusting with flour 1 tablespoon at a time to keep it from sticking. The dough will be very smooth, have a soft and elastic quality, but never stiff.
Place the dough ball in a greased deep container, turn once to grease the top, and cover loosely with plastic wrap. Let rise at room temperature until double in bulk, about 2 to 2 1/2 hours. Do not allow it to rise more than double. Gently deflate the dough, then re-cover and let rise again until double in bulk, another 1 to 1 1/2 hours. In a pinch, this second rise can be skipped, but the flavor will be better if you have the extra time.
Turn the dough out onto a lightly floured work surface. Lightly grease the bottom and sides of three 9 x 5 pans or line 2 baking sheets with parchment. Without working the dough further divide it into 2 or 3 equal portions. If making free-form braids, further divide each half into three equal sections for braiding.
For braiding the loaves, roll each portion into a long rope, and lay three ropes parallel to each other on your work surface. Begin braiding, starting in the center rather than at the ends. Take one of the outside ropes and lay it over the center rope, then repeat the movement from the opposite side. Continue by alternating the outside ropes over the center rope. When one-half is braided, rotate the half braid and repeat with the other end. Adjust or press the braid to make it look even. Tuck the ends under and set into the loaf pans or for free-form loaves, onto the baking sheets, pinching the ends into tapered points.
Beat the egg and water glaze with a fork until foamy. Using a pastry brush, brush the tops of the bread with the egg mixture. Do not let the egg glaze drip down into the sides of the pan or it will make the bread stick and inhibit the rising in the oven. Refrigerate the glaze to use later. Cover the loaves loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes. Do not let this dough rise longer or it may collapse in the oven.
About 20 minutes before baking, place the oven rack in the middle of the oven and preheat to 350ºF. Brush the surface of the loaves a second time with the egg glaze and sprinkle with seeds if using. Bake for 40 or 45 minutes, or until the loaves are deep golden brown, the sides have slightly shrunk away from the pan, and the bread sounds hollow when tapped on the bottom with your finger. The larger free-from loaves can bake an additional 5 to 10 minutes. Immediately remove the loaves from the pans to a cooling rack. Let cool to room temperature before slicing.
from Beth Hensperger’s Bread Made Easy.
This is a beautiful challah! I agree that working dough is very therapeutic. I’m glad you joined in BBD this month!
Thanks Susan! It was a great motivator for me, and I can’t wait to see the rest of the entries.
bellissima questa treccia . Saluti da tuorlo