Honey-Vanilla Challah
October 23, 2007 | Filed Under Bread, Baking
I’m going to face the fact that my Challah braid will never be as nice and perfect-looking as the ones sold in the store or the ones I see that others make. But they taste damned good, if I do say so myself.
This is the second Challah that I’ve made. I think my first one looked a little better than this present one. I braided that previous dough a little better even though its outcome didn’t look perfect. With this Honey-Vanilla Challah, I was a bit distracted when I braided the dough. After putting it in the oven, it came out like so. *sigh*
Oh well! That’s beginners bread-baking luck for me, I suppose. Perhaps, I’ll get better with more practice. In the meantime, I liked the taste of this Challah. The honey and vanilla didn’t overpower the bread but instead gave it a pleasant taste.
Something’s missing from my bread. Can you tell from the picture? As I mentioned above, at some point while preparing the challah, I got distracted (a little bit of drama in the household) and forgot to perform the last set of instructions. Any guesses? I forgot to brush the dough with a mixture of egg and olive oil. No matter. Like I wrote earlier: My Honey-Vanilla Challah still tasted good. Damn good. Yes it did.
I got this recipe from Baking and Books. Thanks, Ari.
Oh, I almost forgot: Does anyone have any tips for me for making a nicely braided challah that won’t pull apart in the oven? I’d appreciate it.
Paz
Honey-Vanilla Challah
Adapted from “The Bread Bible” by Beth Hensperger, “The Good Enough to Eat Breakfast Cookbook” by Carrie Levin, “The Bread Baker’s Apprentice” by Peter Reinhart and “The Bread Bible” by Rose Levy Beranbaum, among others.
Ingredients: Makes 1 Loaf
- 1/2 tablespoon active dry yeast
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 4 1/4 to 4 1/2 cups all-purpose flour
- 1 cup of warm milk (whole is best, low-fat is ok too)
- 2 eggs + 1 for the glaze
- 4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon honey
In a large bowl using a whisk combine the yeast, sugar, salt and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey and vanilla. (Add the olive oil first, then use the same measuring spoon to add the honey - residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.
Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.
Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool completely before slicing - or at least wait until it’s warm, not hot - then enjoy!
Comments
22 Responses to “Honey-Vanilla Challah”
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Kiddo, stop already! Don’t stop baking bread, but do stop worrying about it doesn’t look perfect.
You are turning out beautiful hand made gorgeous breads! This looks fabulous! And it tastes great obviously!!
OMG, this is one beautiful loaf!
Great to see that you are in a baking frenzy! You should persevere and I’m sure that your Challah will look even better than the ones you buy… Practice is the key to perfection. Anyway, I find your loaf beautiful!
Cheers,
Rosa
Yours look better than the ones in the store. The “professional”-looking ones look too perfect. As for a tip for the braiding…well. Let me see. Maybe some tiny little mini-people who are heat-resistant who can hold it together for you while the bread bakes. I’m thinking modern-day bake-proof Lilliputians…? I love the way the bread looks. I second what MyKitcheninHalfCups says: stop already!!!
you forgot to egg wash the top? (I cheated and looked at Ari’s)….still looks and sounds delicious! keep making more, can’t wait to see what others you come up with
Thanks, Tanna: Okay, I’ll try to stop obsessing about perfect bread shapes.
Hi Ahn: Thanks!
Rosa: Thank you!!! I will practice.
LOL! Mari: I will look for those bake-proof Lilliputians. I wonder how much they charge. Okay, I’ll try to stop.
Hi Kat: Ari’s challah looks perfect, doesn’t it. One day, I do it, too.
Thanks for stopping by, all!
Paz
Your challah baking career is just at the beginning, so keep baking, and eventually you’ll achieve the shape you want (though there is absolutely nothing wrong with this loaf — it looks beautiful to me — though unglazed?). When I was little, we had challah every Friday night — and I loved to pull at those pieces on the top, the part of the braid that you think comes apart in the oven. I would pull those pieces, with their wonderful crust and the soft bread attached, and eat those before my father could even get the first piece sliced!
You may not think your bread is perfect, but believe me, I am plenty impressed. Looks gorgeous to me.
Wow Paz, your bread look beautiful!
Ana
Hi Lydia: Yes, unglazed.
I love pulling apart those pieces, too. Yes, I’ll keep baking!
Hi Kalyn: Thank you, thank you!
Hi Ana: You’re too kind. Thank you!
Beijos,
Paz
Dearest Paz, I think your challah looks way better than any in a store - beautifully hand-crafted, which I would choose any day over a “perfect” one in a store. And if it tastes just as beautiful, which I’m sure it does, then that’s even better!!
Michelle! Hi! Thanks for putting a big Kool Aid smile on my face. Great to see you here.
Big hug,
Paz
Your challah looks wonderful just as it is. It doesn’t need to be picture perfect. About the braids pulling apart - are you braiding the dough tightly? If so, loosen it up a little. And for heaven’s sake, keep on baking bread! You’re a diva!!!
Hi Christine: Thanks for the tip. I’ll loosen the braids next time. And I will keep baking. Thanks!
Paz
Hi Paz,
I love Challah and home-made is so much better than shop bought. This combination sounds wonderful & thankyou for the idea. I’ll keep you posted on the results!
Paul
Hi Paul: Welcome! Yes, please let me know how your Honey-Vanilla Challah turns out. I think you’ll like it.
Paz
Challah french toasts for tomorrow.
Challah is one of my favorite breads ever, ever, ever. This one looks delicious!
Hi Ming the Merciless: I love that idea!
Hi Dana: Welcome! This challah did taste delicious. I was very happy.
Thanks for stopping by!
Paz
If you try a six braid load it till tear apart less (as the stands are smaller).
I posted the link to my blog where I baked one. There is a link there to a great video on braiding.
I can hardly wait to try your recipe to see how it compares!
-Rob A>
Hi Rob: Welcome and thanks for the tip. Did you ever get a chance to make this challah?
Hi Elanna: Welcome. I love the idea of practicing with playdough. Great idea! Please let me know what you think of the challah when you make it.
Best,
Paz