Sunday, May 27, 2012

Happy Challah Days!

First things first, let me get the required verbiage in before I forget - again:

May’s Daring Bakers’ Challenge 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.

Okay, that taken care of, this was my first attempt at challah.  We were supposed to make it in school, but somehow didn’t get to it.  Making the dough itself isn’t much different than making any other enriched bread dough.  However, because it’s a traditional Jewish bread, there are certain dietary rules to be kept in mind if you’re keeping your challah true to tradition.  This usually means no dairy in the bread.  Ruth provided some great information about the history of challah and what the different braids and shapes symbolize.  (She also included videos of braiding techniques which I tried to watch, but since my laptop doesn’t seem to like video I finally gave up in frustration.)  Of the recipes provided, I went with the Easy Challah mostly because it was a smaller quantity.  I do want to try the recipe for Honey White Challah at some point though.  It sounds really good and my braiding skills can use a lot more practice.

rosemary-parmesan spiraled challah
Even with the smaller yield, the Easy Challah recipe made two loaves.  Another Daring Baker, Hannah G, of Rise and Shine! made a beautiful (blueberry cheesecake!) spiraled challah that sort of looked like a huge cinnamon roll.  I knew that one of my loaves would be shaped like that.  By now, anyone who has read this blog more than once probably knows my husband does not like things sweet.  So to counter some of the sweetness of one of the challah loaves, I included some fresh rosemary and grated Parmigiano Reggiano.  After I rolled the dough into a rope, I flattened in out, sprinkled on the rosemary and cheese, sealed it, rolled it up and crossed my fingers that the seam wouldn’t burst as it was proofing.  Part of it did, but I managed to repair it.

traditional challah in a six-strand braid
The second loaf I kept more traditional.  I didn’t add anything and shaped it into a six-strand braid.  Ruth recommended practicing braiding with something like clay, but I didn’t really have anything with which to practice.  As I mentioned previously, I was having trouble with the video and just gave up on it.  That left me trying to do the six-strand braid, without practice, from an illustration in my baking textbook.  It seemed fairly straightforward at first – but then I got to the end of the steps and had to repeat them.  For the life of me, it just did not seem right!  I started, re-started and started the braid yet again.  Once I finally gave in and just went with it (despite the fact it didn’t make sense to me), it worked out and I found a rhythm to the braiding.  However, the beginning of my braided loaf was definitely on the chewy side from being over handled.  I took some step-by-step photos of the braiding process, but I think watching Ruth's videos would probably be better.

I loved learning the braiding technique, and in the future would like to try some of the other braids as well.  There were also some other recipes for challah that I would like to try, especially a sourdough challah mentioned by Daring Baker Korena.  With some perfection in technique, I think challah will be a great bread to make and give with some of my homemade jams and jellies.  Friends beware!

For the recipes and information on challah, visit the Daring Kitchen Recipe Archive.

30 comments:

  1. Your braiding work looks fantastic to me. I never would have guessed that you were new to it. I had a very similar problem with a loaf of bread last night where I handled it a bit too much and the loaf suffered a bit as a result. Oh well! Your loaves certainly look beautiful!

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    1. Let's just say I was selective in the photo I chose for the braided loaf. Realistically, I think this one should have risen at least twice as much as it did, but with so much mauling the poor thing didn't have a chance! Maybe next time.

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    2. I honestly don't see any issue with the braid either. That spiral loaf looks absolutely incredible though! So elegant!

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    3. M, what you can't see in the photo is the end where I started braiding. It was quite sad - as was the texture. My only complaint about my spiral loaf is that it needed MORE CHEESE!

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  2. Beautiful braid! I tried a 6 strand braid and it looks like I got bored of it and let my 8 year finish :)

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    1. Thanks, Hannah! I was so close to giving up on the braid. I'm glad I didn't, but I still like the elegance and simplicity of your spiral better.

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  3. I never thought about dairy or no dairy in Challah until my friend Elaine pointed it out: I didn't see it as a problem since I am most likely to eat it with cheese or peanut butter or butter for toast. I usually put milk in soft breads or rolls anyway. Some day I will do a six strand braid: often I make the turban Challahs.

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    1. The dairy issue was completely new to me, only learning of it from the information Ruth included. For us personally, it's not an issue but if I were making challah to give away I would be more inclined to pay closer attention to tradition.

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  4. When I made my first 6-strand braid, I repeated the steps like some sort of mantra and had to watch the video a few times! I think both your loaves look good, but I really want to try that spiral. It's gorgeous and I think I need to make a savoury challah now!

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    1. Thanks, Mary! When I can pry my husband away from the desktop I am going to have to watch Ruth's videos on braiding. Once I got through my frustration at the beginning, I did talk my way through the end. But I am so glad Hannah introduced us to her spiral!

      I always try to work in some savory baking for my husband. For future savory challah, I may reduce the sugar in the recipe a little bit so the sweetness doesn't compete as much.

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  5. I like that you made a savory Challah! What a great idea to use as bread for dinner!

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    1. Louise, we actually ate all of our challah for breakfast, but now that you say that a savory challah would be nice with dinner. Thanks for the idea!

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    1. Thank you, Finla! I'm thinking about trying your apricot cardamom challah soon. Cardamom is one of my favorite spices that I don't use often enough.

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  7. They are beautiful! You did a perfect job in braiding.

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    1. Thanks, Angie! I really appreciate the compliment. You have GORGEOUS breads on your site - I have bread envy!

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  8. First time here - LOVE your space , I love the way you write ....just love your style !!
    The challah looks awesome !! 6 strand braid who r u a genius ? I tried the wheat challah did the 4 and 6 strand and resulted in 2 beautifully shaped rocks. Went back to the drawing board ....picked the easy challah and since my family does not care for sweet bread did an Indian stuffing in one and a simple 3 strand tradition the other.

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    1. Simi, thank you so much! Your kind words just made my day! I've just been perusing your blog. You have some amazing recipes that I can't wait to try!

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  9. I am very inspired by the flavors that people are coming up with for this. In my mind I couldn't escape that Challah is a traditional bread- don't mess with it- but after seeing what people are doing with it I must change my thinking. I really like the sound of rosemary and cheese. You also got a beautiful brown crust!

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    1. You know, Sandie, I kept thinking about the tradition of the challah also. Despite the fact that we're not Jewish it just seemed like the tradition deserved respect, which is why I chose to keep one challah completely traditional. Before I started, I considered using some whey I had left from homemade yogurt, but wasn't sure if that would be considered dairy or not so went with water. And I'm a big fan of deeply browned breads - I think they have so much more flavor!

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  10. Cogratulations on your challah! Despite the frustration, you did get a beautiful braid. The color you got on your loaves is amazing! I am so glad that you were able to bake with me this month!

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    1. Ruth! Thank you! Braiding the challah truly was a challenge and I was thrilled to be able to complete it. I so appreciate all of your hard work putting this challenge together.

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  11. I love that you did the 6 strand braid! It looks great!

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    1. Thank you! For me, that braid was definitely the "challenge" in this month's challenge!

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  12. Beautiful braiding, but it's those lovely glazed tops that I find really impressive!

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    1. Thanks, Jane! I think my glazing results were partly accidental - I forgot to add the water to the egg. But I also always add a pinch of salt and a pinch of sugar to my egg washes as recommended in Francois Payard's Chocolate Epiphany.

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  13. The rosemary parmesan loaf sounds great and I love how it looks like a shell. I know I wouldn't have been able to figure out how to braid six strands without the videos, but you totally made it work. Nice job!

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    1. Thank you, Jessica. The spiral does sort of look like a shell doesn't it? I hadn't really noticed that before. I was grateful to get the braid to (finally!) work, but I still like the look - and ease - of the spiral.

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  14. Really like your idea of adding rosemary and parmesan, and the pattern of your six straind bread looks wonderful to me.
    Great job!

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    1. Thanks, Yvette. Rosemary and parmesan is a favorite combination at our house.

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