Can we just take a minute to really go over how delicious bread is
And then take another minute to go over how delicious Challah bread is
I admit, I am so happy that I am not Gluten Intolerant or one of those people that just pretend they are Gluten intolerant. Like who would do that why would you seriously want to deprive yourself of delicious bread. Who? Crazy people thats who?
If I couldn’t eat bread, wraps, biscuits, roti, pie crust, sandwiches omg and the list goes on. And honestly Sandwiches are one of my favourite things
And yes I do realize there are Gluten free options but lets not kid ourselves they aren’t as good, well that is my opinion anyways. And contrary to popular belief it isn’t good to eat Gluten free products when you are intact not Gluten free. So eat more bread people its delicious
And I am not really sure why I started making Challah bread I had never really made it before then I just started to make it all the time. Actually I saw a picture of it on The Mediterranean Dish (Great Great Blog BTW) and the photos was so beautiful that I had to make it. And then it was so delicious and when a little bit stale makes for great french toast so its kinda a win win
- Soft
- Light
- Delicious
- Rich
There is also another bonus to making this bread at home and its the absolute delightful smell that fills the house. The smell of fresh bread to me is better than cookies (Yes Cookie lovers, Gasp all you want)
It is a strange feeling how just a single smell can bring back such a memory. My grandma would cook fresh bread and rolls for us as kids and now I am baking it for my family. I swear it could have been just yesterday I was that little waiting for the fresh baked goodies my grandma would make for us
Its really strange too I am not a big baker, never claimed to be, but sometimes I just wake up and get in these moods and want to stay by the stove and cook all day. Maybe I am just channeling her some days. Still have not figured out how to make a Lemon Meringue pie as good as her or her famous fudge but hopefully one day
I am not Jewish, and I have not had any of my Jewish friends try it so I cant claim how authentic it is but I do know one thing and that is a delicious bread that you are going to want to make over and over again. Just be prepared, it is a big of a process but perfect for those rainy days or days you kinda just feel like being in the house and lounging around and rewarding yourself with delicious homemade Challah bread at the end of it. Sounds perfect to me
And if you are like me, you will probably just happened to be wearing black while baking (I also seem to be wearing light colours when I make tomato sauce) there will be flour all over the place at the end of it and every measuring spoon will be used but hey, thats part of the process
Enjoy and Have a great weekend
A family dinner and some Fireworks celebration are in store for us tonight, and maybe a glass of wine or two
- 2 1/4 Tsp. Yeast (1 Package)
- 4 1/2 Cups Flour
- 1 Cup Lukewarm Water
- 1/4 Cup Sugar (White)
- 1/4 Cup Vegetable Oil
- 3 Egg Yolks + 1 Egg (Egg Whites Reserved)
- 1 Tbl. Honey
- 1 Tsp. Salt
- Parchment Paper
- Start by making the Yeast Mixture. Combine the honey, 1 Tbl. Sugar and the yeast in a bowl. Add one cup of lukewarm water and set aside to rise for about 10 – 15 minutes or until it creates a nice frothy layer on top. (If this doesn’t happen your yeast is either expired in which case you will need a new batch or if the water you added is too hot it will kill the yeast)
- Put 4 Cups of the flour, salt and sugar into a large bowl and stir to combine. Make a well in the centre and add the eggs, vegetable oil and yeast mixture.
- Whisk the ingredients with a fork in a circular motion slowing pulling in the flour mixture until all is combined. (This is the same as if you were making fresh pasta)
- Turn the mixture onto a floured surface and knead together adding another 1/2 cup of flour or as needed
- Knead the dough for about 5-8 minutes or until smooth and elastic and form into a smooth ball
- Lightly oil a bowl and add the the dough and set aside in a warm place to rise for 2 hours. (This may be more depending on the temperature of your house) You want the dough to at least double in size
- Once the dough has risen, place onto a floured surface and portion into roughly 12 equal size portions. Roll each portion into a 12cm roll.
- To make the rolls, take each roll and tie it in a knot leaving an equal amount on each side. Take one side and fold over the knot and take the other half and fold under the knot combining in the middle and pressing to seal
- Place on a parchment lined baking sheet and repeat with the remaining 11 portions
- Cover and let rise for an additional 30 mins
- While the dough is rising, preheat the oven to 350 degrees Fahrenheit (160 Celsius)
- After 30 Minutes, brush the tops of the rolls with the leftover egg whites and sprinkle with sesame seeds. Bake in the middle rack of the oven for 30 – 35 minutes or until golden brown and cooked through
- Cool and Serve
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