One Down...The Rest of the List to Go!

Every January, I start off with good intentions. I make lists in my mind of things I want to change. This year, I have an additional list. Things I want to make in 2008. Last year, I joined the Daring Bakers. Somehow, that has inspired me to be more daring and bake or cook things that I always assumed I couldn’t. So my list of “Things to Make in 2008” includes some things that I just thought I couldn’t do (you can check it out on the sidebar!). I decided that I would make the attempt, even if they don’t come out perfect.

Only a couple weeks into January and I am delighted to share with you that I can already check one off the list!!! It may not be perfect, but it’s mine.


Eva of Sweet Sins announced that she is hosting the next round of Bread Baking and is featuring shaped breads. Lucky for me, my “To Make” list included a shaped bread, challah bread to be exact. I didn’t wait a second, I got started right away. Two Fat Al’s had shared their challah bread recipe last fall and I knew they would be a great place to turn in my moment of need.

I mixed, I kneaded, and then I waited. The dough rose beautifully. I punched, I divided, I rolled and I braided. The braid was left to rise again over a heating oven and was then baked to glory. Maybe I should have made the three strands longer and thinner. Maybe I should have brushed more egg wash on before I baked. Maybe I should have sprinkled poppy seeds or sesame seeds on the bread.

Even though there are many more things I could try “next time,” at least I can say there was a first time. This bread is delicious and I will definitely be baking it again!

Challah Bread

5 cups of flour, plus extra for kneading
2 teaspoons of salt
2 teaspoons of dry yeast
1 1/3 cup of milk (I used a mix of lowfat and whole evaporated), warmed to 100F-110F
1 tablespoon of honey
3 eggs
1 egg, beaten

1. In a large bowl combine flour, salt and yeast. Add milk, honey and the 3 eggs to the flour mixture. Turn out the dough over a lightly floured surface and knead for 10 minutes. Place in an oiled bowl, cover with plastic wrap and set in a warm, draft-free place for 90 minutes or until dough doubles in size.

2. Lightly punch down dough and divide into 3 equal portions. Roll those portions out into long ropes, about 15 inches each. Connect the 3 ropes at one end by pinching and folding under slightly. Braid strands and pinch and fold the opposite end. Place braid on baking sheet and brush with beaten egg.

3. Preheat oven to 375F and set bread on top of oven to rise slightly. Bake at 375F for 30-40 minutes or until browned on the outside and the temperature reaches 180F inside. Remove from oven and allow to cool before slicing and serving.

From Two Fat Al’s.

This is my entry for Bread Baking Day #5 – Shaped Breads, hosted by Eva from Sweet Sins and originally created by Zorra.