Monday, May 28, 2012

Honey White Challah and Cinnamon & Sugar Challah (DB)

May’s Daring Bakers' was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

I was eager to try this recipe, and made one honey white loaf and one cinnamon & sugar loaf.  The honey white was good, but the cinnamon & sugar loaf was to die for! The recipe was easy to follow, though I had to add about 1 extra cup of flour before the dough wasn't too sticky to work with.  I was rather concerned as I was adding so much extra flour, but in the end I still had fluffy loaves with a nice crumb.

To create the cinnamon and sugar filling, I used 2/3 cup brown sugar (packed) mixed with 1 tablespoon ground cinnamon.  After separating the dough into three equal pieces, I simply rolled each piece into a rectangle and then spread 1.5 tablespoons of softened butter on to each rectangle.  I then spread one-third of the cinnamon and sugar mixture on to each one and then rolled the rectangles up lengthwise. Then I simply braided the three rolls like I did with the regular honey white loaf.

The result was a bread that basically tasted like a delicious cinnamon roll, sans icing.  I realized as I was getting ready to put the bread in the oven that I was out of eggs, so my loaves were without egg washes, but I brushed them with a little bit of milk to add just a little more color to them.  The cinnamon & sugar loaf didn't last very long in our household, and I will definitely be making it again.

Thanks, Ruth, for hosting this month.  If you'd like the recipe, you'll find it posted below, and on Ruth's blog.

Honey White Challah
from Tammy's Recipes

1 ½ cups (360 ml) warm water, separated
1 Tbsp. (15 ml) (15 gm/½ oz sugar
2 Tbsp. (2-2/3 packets) (30 ml) (18 gm) (2/3 oz) dry active yeast
½ cup (120 ml) honey
1 Tbsp. (15 ml) oil (light colored vegetable oil, or olive oil if you prefer)
4 large eggs
1 ½ tsp. 7½ ml) (9 gm) (1/3 oz) salt
5 cups (1200 ml) (700 gm/25 oz) all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total)
1 egg beaten with 1 tsp. water
  1. In mixer bowl/large mixing bowl combine ½ cup warm water, 1 Tbsp. sugar and 2 Tbsp. yeast.  Allow to proof approximately 5 minutes until foamy.
  2. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed.  Knead for approximately 10 minutes.
  3. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top.  Cover bowl with a kitchen/tea towel.  Leave to rise in a warm place until doubled, about 1 ½ hours. 
  4. Punch down the dough, divide it into two sections.  Use one half to make each loaf (shaped or braided as desired).
  5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.
  6. Preheat oven to 325 degrees.
  7. Brush tops loaves with egg wash.  (Sprinkle with seeds or toppings here if wanted.)
  8. Bake loaves 30-40 minutes until done.
  9. Cool on wire racks.

No comments:

Post a Comment