The wonderful , absoultely elating braid. My dad was at home yesterday because of a public strike so I asked him to read out the braiding instructions :) and he being a perfectionist we almost ended up fighting.. he was like.. that's not of the same size as this... its thin in the middle thick at the ends.. what's this.. blah blah! LOL! I was answering back for everything... actually back answering :D Then my mom also joined us! Poor thing... it took some time for her to actually understand the braiding steps... :)
O! how I love her!
We made one big braid as you saw on top and several small ones with the other half of the dough...there was plenty of dough... Amma & me had an amazing time brading them... on the whole it was a family bread making day!!
Ahh! you must make one for sure to know how it feels when the braiding is done and when you see the dough rising! It's sooo rewarding! :)
Out of the oven! Pure bliss!!
Enjoying on the lawns :D
Best Challah (Egg Bread) : Verbatim from Smitten Kitchen
Adapted from Joan Nathan and adapted again from Smitten Kitchen :)
The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.
Time: about 1 hour, plus 2 1/2 hours’ risingYield: 2 loaves
- 1 1/2 packages active dry yeast (1 1/2 tablespoons)
- 1 tablespoon plus 1/2 cup sugar
- 1/2 cup olive or vegetable oil, plus more for greasing the bowl
- 5 large eggs1 tablespoon salt
- 8 to 8 1/2 cups all-purpose flour
- 1/2 cup raisins per challah, if using, plumped in hot water and drained
- Poppy or sesame seeds for sprinkling.
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)
3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
Verdict: Mine can definately beat the store bought ones! That's what our family tester (My bro) said! :) What more do I need? :D This is my first attempt & the best thing is I don't find bread making boring!! Instead...I'm thinking of serious business!! :D Need to explore the bread world in detail :)
Here goes my nomination! :)
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Thank you so much for being an inspiration for me :) Love your work and your passion towards it! :)This Challah is my entry to Bookmarked recipes
You can spot it at Yeastspotting too!
Have a nice week everyone! :)