Another favorite from the Artisan Bread in Five Minutes a Day book– Challah Bread. I can’t believe this came out of my oven! I made the master dough the night before, let it sit in the refrigerator and then the next morning I pulled a small portion, added some blueberries and shaped it into a braided bread. Voila! Looks like it came from the bakery down the street. And so yummy, too. I will be experimenting with the same dough the next few days and try making pan de coco or even chocolate filling.
Challah (as adapted from Artisan Bread in Five Minutes a Day)
This recipe makes 4 one pound loaves which can be refrigerated or frozen. I only used a 1-pound portion.
- 1 3/4 cups lukewarm water
- 1 1/2 tbs granulated yeast
- 1 1/2 tbs salt
- 4 eggs, beaten lightly
- 1/2 cup honey (I did use molasses in this recipe since I ran out of honey. Probably why the bread looks darker)
- 1/2 cup butter, melted
- 7 cups unbleached all purpose flour
- egg wash
- a handful of dried blueberries
- some oats to sprinkle on top
- Mix yeast, salt, eggs, honey and butter with the water in a bowl.
- Add the flour and mix without kneading. Use a wooden spoon or wet hands.
- Cover the bowl and allow to rest at room temperature until dough rises and collapses (about 2 hours)
- Line a cookie sheet with parchment paper (or grease). Pull a 1-pound portion of the dough and shape into a ball, incorporating the dried blueberries and stretching the surface and tucking to the bottom.
- Divide the ball into three equal portions. Roll each portion to form a thin, long rope. Braid the ropes, tucking in the ends.
- Allow the bread to rest on the prepared cookie sheet for about one hour.
- Brush the loaf with egg wash and sprinkle with oats on top. Bake in preheated oven at 350F for about 25 minutes or until bread is golden brown.
- Cool before slicing and eating. (If you have the patience to wait….:)
Really great with coffee or tea. My husband had a “pulled” slice for breakfast and really loved it. One of the blueberries was sticking out on top before I baked my bread causing the top to crack and get “unbraided”. It still taste good anyway!