challah

I strongly believe that homemade breads are better than their store-bought counterparts. In actuality, the preceding statement is probably overreaching in its absoluteness and would hold limited validity following a blind tasting. Nevertheless, I urge you to bake your own bread; it’s incredibly satisfying, and it usually yields great, if not infinitely superior, results.

I had come across this recipe for challah bread a while ago, but, given the large number of eggs required, I put it aside for another day. After mistakingly buying an extra dozen of eggs, I decided that today would be the day! Using an electric mixer made the process remarkably easy, and the dough became beautifully smooth and elastic when kneaded. As the challah baked, it developed a high sheen, which made for a very visually appealing final product. It took a while for the large loaf to cool, but it was fully worth the wait. The challah was soft, wonderfully chewy, dense, and slightly sweet. My family and I enjoyed it in a variety of ways: paired with sliced ham, cheddar, and spicy brown mustard, with a smear of sweet butter, and simply on its own.

The large size of the loaf ensures leftovers. Toast it up the next day, and serve with sweet butter and jam. Or better yet, dip in cinnamon-spiked vanilla custard, panfry in butter, and drizzle with pure maple syrup for some phenomenal french toast.

Challah Bread
From Martha’s Stewart Baking Handbook

4 1/2 c. bread flour, plus more for dusting
2 tsp. active dry yeast
1/4 c. sugar
3 tbs. honey
1 tbs. salt
1/4 c. vegetable oil, plus more for bowl, plastic wrap, and baking sheet
8 large egg yolks, plus 1 large whole egg

In a bowl of an electric mixer fitted with a dough hook, combine the flour, yeast, sugar, honey, salt, vegetable oil, egg yolks, and 1 c. water. Mix on low speed until the dough is smooth and stiff with slight sheen, 8 to 10 minutes.

Turn out the dough onto a lightly floured surface, and knead to make sure any loose bits are incorporated. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.

Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top. Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet; Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

Meanwhile, preheat the oven to 375 degrees. Lightly beat the remaining whole egg and brush gently but thoroughly over loaf, making sure to cover any seams and crevices. Bake until the crust is dark brown, 50 to 60 minutes. The bread should reach an internal temperature of 190 degrees on an instant-read thermometer, and should have a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before slicing. Bread can be wrapped in plastic and kept at room temperature for up to 3 days.