Challah

Bread. I love bread!

Challah

Challah 1  Challah Rolls

1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.

To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.

To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.

 

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Peanut Butter & Honey Braid

If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!

Peanut Butter & Honey Braid

Peanut Butter & Honey Braid 1  Peanut Butter & Honey Braid 2  Peanut Butter & Honey Braid 3

2 ¹/3 cups baking mix (such as Bisquick)
1/2 cup butter, cold
2/3 cup milk, cold
3-4 Tbl peanut butter
2-3 Tbl honey

Preheat oven to 425°.  Cut butter into baking mix until mixture is crumbly. Stir in milk until dough comes together. Turn dough onto floured surface and knead lightly 10 to 12 times. Roll dough into 15″x9″ rectangle.  Spread jam lengthwise down center 1/3 of dough (center 3″ pictured below). Make 3” cuts at 1″ intervals on long sides. Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned. Glaze with following glaze when slightly cooled.

1/2 cup powdered sugar
1/8 tsp vanilla
milk (enough to make drizzle consistency, add a little at a time)

Whisk together until smooth and drizzle over braid.

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Swedish Cardamom Braid

Back to my roots! I am mainly of English and Danish decent, but I have a great-grandmother who is Swedish. Every once in awhile it is fun to explore recipes from your past, ones that you can imagine your great grandmother making so long ago in her kitchen. This is in memory of Adela Olsson Seely (who probably didn’t bake a loaf like this then promptly eat a third of it for lunch like her great-granddaughter did!).

Swedish Cardamom Braid

   Swedish Cardamom Braid 1   Swedish Cardamom Braid 2

   Swedish Cardamom Braid 3   Swedish Cardamom Braid 4

1/2 cup milk
1/2 cup butter, softened
1 pkt (2¼ tsp) dry yeast
1/4 cup sugar
1 egg, room temp, beaten
3 cups flour
1/2 tsp salt
1 tsp ground cardamom
1/2-3/4 cup raisins

Warm milk and butter to 110-120° and pour into bowl of mixer. Sprinkle dry yeast over milk and butter, sprinkle sugar over yeast. Let sit for 10 minutes for yeast to proof. Add egg and mix. Add flour, salt, cardamom, and raisins; knead. Cover and let rise for 1 hour. Divide dough into three even pieces (no need to use flour while dividing and rolling dough, all the butter in it makes it easy to work with). Roll each piece into 20″ long rope, position three ropes next to each other on Silpat lined baking tray. Braid tightly, pinching ends together, cover and let rise for 30 minutes. Preheat oven to 350°. Brush braid with egg white and sprinkle with sugar crystals (optional) Bake for 30 minutes, or until internal temperature is 200°. Cover with tent of foil during baking if necessary to prevent from over-browning.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Triple Chocolate Chip Challah

This is an incredible bread recipe.  My husband and I really wanted to eat the whole loaf, but we were too full from dinner.  We have it to look forward to for breakfast!  If you love bread and you love chocolate, try it!  Adapted from girlversusdough.com.

1 cup warm water (about 110°)
1 pkt (2¼ tsp) yeast
1/3 cup sugar
¼ cup oil
1 egg, beaten, reserve about 1 Tbl to brush over loaf
3½ cups flour
2 tsp salt
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
¼ cup milk chocolate chips

In large bowl of mixer, pour warm water, sprinkle yeast, then sprinkle sugar over yeast.  Let sit for 5 minutes.  Add oil, egg (minus about 1 Tbl) mix well.  Add flour and salt, knead.  Mix in semisweet, white, and milk chocolate chips.  Turn out into greased bowl and let rise one hour.  Divide dough into three equal pieces and shape into long ropes all same length.  Lay three ropes on silpat lined tray or sprayed baking sheet.  Braid to make one loaf, pinch ends to seal.  Let rise 30 minutes, gently brush with reserved egg.  Bake in 375° oven for 30-35 minutes.

One Year Ago:  Pumpkin Custard 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet Milk Bread

A beautiful, sweet braided loaf made with sweetened condensed milk.  Just a few simple ingredients make something so wonderful.  I also used a small amount of the dough to make six little buns for our pulled pork sliders for dinner.

                       

1 cup warm water (110°)
2¼ tsp yeast (1 pkg)
1/2 cup sweetened condensed milk
3¼ cups bread flour
1 tsp salt
1 Tbl oil

In mixing bowl, sprinkle yeast over warm water, and pour sweetened condensed milk over yeast.  Let stand 5 minutes until foamy.  Blend in flour, salt, and oil to make a soft dough.  Knead until smooth and elastic (by hand or mixer).  Place in greased bowl, turning once to grease top.  Cover and let rise until doubled, about 1 hour.

Punch dough down and turn onto lightly floured surface, divide into three equal pieces.  Shape each piece into a 20″ rope.  Place three ropes parallel to each other on a baking sheet coated with cooking spray or Silpat.  Start braid at center of ropes.  Place right rope over center rope, left rope over center rope, continue to the end, pinch ends together and tuck under.  Turn baking sheet around to work other side so unbraided ropes face you.  This side place center rope over right rope, then center rope over left rope, continue to the end, pinch ends together and tuck under.

Cover and let rise until doubled, about 30-45 minutes.  Preheat oven to 350° and bake 30-35 minutes or until golden brown.  Cover with foil during baking to prevent from getting too brown.  Brush with butter as comes from oven.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Raspberry Breakfast Braid

My very favorite fair food is Fisher’s Scones with raspberry jam.  Last fall when we went to the Ellensburg Rodeo, I had 2 (or maybe it was 3) scones for dinner at the fair rather than having any other food.  This recipe tastes exactly like those Fisher Scones to me, I was in heaven!  My husband and son did get a little taste.

2 cups baking mix (such as Bisquick)
1 (3 oz) pkg cream cheese, cold
1/4 cup butter, cold
1/3 cup milk or buttermilk
1/2 cup raspberry jam

Preheat oven to 425°.  Cut cream cheese and butter into baking mix until mixture is crumbly.  Stir in milk.  Turn dough onto lightly floured surface and knead lightly 10 to 12 times.  Roll dough into 12″x8″ rectangle.  Spread jam lengthwise down center 1/3 of dough.  Make 2½” cuts at 1″ intervals on long sides.  Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray.

Bake for 12 to 15 minutes or until lightly browned.  Glaze with following glaze when cooled…or just eat!
1/2 cup powdered sugar
1/8 tsp vanilla
milk to make drizzle consistency

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Golden Sesame Braids

I love the smell of freshly baked bread in my kitchen.  I love eating freshly baked bread in my kitchen!  This recipe makes a beautiful dough, easy to work with yet so light and delicious.  The braid makes it extra special, nice to serve for dinner or special occasion.  I got this recipe from Taste of Home, it says to make one loaf.  I like to make two smaller loaves, they are still good size.  I changed the recipe a bit, and braided it differently than their recipe.


2 pkgs (4½ tsp) active dry yeast
1¼ cups warm water (110° to 115°)
1/4 cup canola oil
1/4 cup sugar
2 tsp salt
2 eggs
4½ to 5 cups flour
1 egg yolk
1 Tbl cold water
1 Tbl sesame seeds

In large bowl, dissolve yeast in warm water.  Add oil, sugar, salt, eggs, and 3 cups flour.  Beat on medium speed for 2 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Knead until smooth and elastic. Place in bowl coated with cooking spray, turning once to coat top.  Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface, divide into six equal pieces. Shape each portion into a 20-in. rope. Place all six ropes parallel to each other on a baking sheet coated with cooking spray or silpat.  This makes two long loaves.

Working with three ropes side-by-side, start braid at center of loaf, yes, center.  Place right rope over center rope, left rope over center rope, continue to the end, pinch ends together and tuck under.  Turn baking sheet around to work other side so unbraided ropes face you.  This side place center rope over right rope, then center rope over left rope, continue to the end, pinch ends together and tuck under.

Cover and let rise until doubled, about 45 minutes.  Beat egg yolk and cold water; brush over braids.  Sprinkle with sesame seeds.  Bake at 350° 20-25 minutes or until golden brown.  Remove from pan to a wire rack to cool.