Challah Back Ya’ll

You knew we couldn’t help it with the title.

Anyway, it’s high time we gave you a bread recipe. Making bread may seem daunting, but honestly, it’s more about testing your patience than anything. A couple of ingredients, a good amount of time, and you have a delicious sweet bread to serve during dinners or to make french toast with during the weekends.

Also, how cool is it that you don’t have to go to the store? You can MAKE it yourself! I’ve been thinking about this a lot lately. I walk around the grocery store and realize, “I can make that, and that, and that.” We hope you’re starting to feel the same way. That is our motto after all. 🙂

  • 2 teaspoons active dry or instant yeast
  • 1 cup lukewarm water
  • 4 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 3 eggs (take 1 of the eggs and separate the yolk from the whites. Store the whites in the fridge separately until ready to use.)
  • 1/4 cup olive oil

In a small bowl, combine the yeast, water, and a pinch or two of sugar. Whisk together until the yeast and sugar are dissolved. Let it stand until you begin to see a frothy layer on the top. While the yeast is “frothing”, in a mixing bowl, combine the flour, sugar, and salt. Make a “well” in the flour mixture and drop in the yeast water, eggs (including the egg yolk) and oil. Begin mixing and slowly incorporating the flour from the sides. Eventually you’ll see a dough begin to form. Knead it until it’s smooth and no longer sticky. Roll it in to a ball, put it in a big bowl and cover it with plastic wrap to rise for 2 hours.

After the 2 hours, the dough will have doubled in size. Cut it in to 3 equal pieces, and roll the pieces in to strips. (I made the strips 19″ which is waaay too long. I would suggest making them around 15″ to get a good size loaf.). Press the tops of the 3 strips together and begin to braid the rest, just like hair. Move it on to a parchment paper lined baking sheet, sprinkle with flour and cover it with a towel. Unfortunately, you have to let it rise again here for another hour. I told you this is about patience.

Preheat your oven to 350 degrees. Take the egg whites out of the fridge, combine with a tablespoon of water and whisk together to make an egg wash. Uncover the bread and brush the egg wash over the top, sides, and in the cracks of the bread. Bake it for 30 minutes.

Challah bread

 

Happy Eating, XO.

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Pull Apart Bread

It’s time to get creative with the old “bread bowl” idea. Don’t get me wrong, I love bread bowls, but it’s high time to make them even easier to make. I’m sure it goes without saying, but this is a great app for a dinner or cocktail party. I always tend to wait to the last minute to get ready for a party and this honestly has saved me many times.

  • 1 loaf of sourdough bread
  • 1 cup of pesto sauce (I used the instant powder kind. Works just as well.)
  • 1 cup of mozzarella
  • Sprinkle of oregano all over

Preheat the oven to 350 degrees. Score the bread (ie, don’t cut it all the way through) horizontally and vertically to get your “pull apart” pieces. Pour the pesto sauce in to the crevices and use a spatula to smother it in there. Trust me, you want it on every piece! Next, stuff the mozzarella in each crevice and sprinkle on the oregano. Bake for 15 minutes.

Last step – go to town on it! You won’t be able to restrain yourself. But don’t worry, we don’t judge.

Pull apart bread

 

Happy Eating, XO