Thursday, May 31, 2012


Daring Baker's challenge this month is for challah.  The recipe I used was a whole wheat/all-purpose/oatmeal one with three eggs, so it's a beautiful bread.  Doubling the recipe allowed me to make two nice size loaves and freeze two pieces of dough for later.  It's a delicious bread and easy to work with.  

Ruth, from:  came up with this really fun challenge.  Thanks, Ruth!  Go to her site for the recipe--I just can't seem to get recipes to post correctly on here!  I did add more oats than it called for, but loved the whole wheat recipe!

Challahs cooling on rack
Cinnamon Sugar spread on piece for six strand
Since I've done a lot of 3-braid breads before, I chose to try six-strand braiding for the long loaf (got "lost" a bit there in the braiding even though I watched the excellent videos several times.)  For me, watching it upside down was hard to figure out, so if there's a video out there showing the braiding as if I were doing it, it'd surely help this very visual learner.  The 4 braid round loaf was very easy to do for me and think it's a beautiful loaf.  My pictures are from my phone, so not the best, but tried to show you every step along the way.  Really, you should try this!
Parmesan, garlic, Italian spices spread for round challah
Rolling up one side of piece

both sides rolled up on piece
sides pinched together before rolling into strand

strands rolled up ready to be braided
braided and risen challahs...ready for oven

sliced cinnamon sugar six strand challah
Blog-checking lines: 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.

1 comment:

randi said...

Mmm...This sounds so good right now! :)