Check it out, y’all! Check out it! I baked my very first bread! I made my very first Challah! Yay! I’m so excited!
October 16, 2007 has been designated World Bread Day 2007. Zorro of Kochtopf is hosting the event, as she did the year before. So, I decided to use the opportunity to make Challah — one of my favorite breads and something that I always wanted to try making. Last year, for World Bread Day 2006, I bought bread and blogged about it but baking my own bread is definitely more fun.
I used the recipe from our fellow foodblogger, Ruth Daniel’s cookbook Every Kitchen Tells its Stories. It is one of the recipes that caught my eye when I first recieved the book. It wasn’t so hard to make. A little time consuming but not so hard. The majority of the time was spent allowing and waiting for the dough to rise. I braided the dough and it looked very nice but when I pulled it out of the oven, the braids hadn’t stayed together. The braids sort of broke apart. Hmmm…
The smell of the baking bread wafted throughout the home. It not only smelled delicious but left a feeling of comfort in the air. I left the bread in the oven a tad bit too long and it turned out darker than I would have liked. Oh, and I think I put too much sesame seeds on the top. No matter. I liked the end result. My challah tasted really good, especially coming straight out of the oven. There’s nothing like eating warm bread on a nice cool day.
All in all, it was a good experience making my first bread. I think I’m going to bake more bread!
If you’d like to know more and participate in World Bread Day 2007, go here for more information.
1 tsp sugar
½ cup warm water
1 package yeast
½ cup vegetable oil
¼ cup sugar
2 tsp salt
2 eggs, lightly beaten
3¾ cups flour (more if needed)
1 egg yolk beaten with 1 tsp water
Poppy or sesame seeds
1. Dissolve 1 tsp sugar in ½ cup warm water in a large mixing bowl, which has first been rinsed with hot water. Sprinkle yeast on top and let it stand for 10 minutes. Stir to dissolve.
2. Add oil, sugar, salt, eggs and 1½ cups of flour. Beat well. Stir in an additional 1- 1½ cups flour or so*. The dough should be sticky.
3. Cover the dough in the bowl and let it rest for 10 minutes.
4. Turn the dough out onto floured board and knead for 10 minutes, adding flour as needed (just a sprinkle on the board and your hands to keep the dough from sticking).
5. Round up the dough in a greased bowl. Cover and let the dough rise in a warm place until double in bulk (about 1½ – 2 hours). Punch down, cover and let it rise again until double (about 45 minutes).
6. Divide the dough into 3 equal parts**. Shape them into strands. Place on a lightly greased baking sheet and loosely braid. Fasten ends securely by folding under the challah***.
7. Preheat oven to 400°F/200°C.
8. Cover with a damp cloth and let it rise until double (30-45 minutes).
9. Brush with beaten egg yolk and sprinkle with seeds. Bake for 30 minutes or so, until golden. Cool on cake rack.