Challah, the way Challah is supposed to look...

  So I joined the Daring Kitchen, which I've talked about on here before.  But this was my first assignment, though I didn't make it in time to put it with the rest.  The next challenge for June I'll put up soon.  This recipe was provided by Ruth from The Crafts of Mommyhood.

  So anyway, I made it once and I killed the yeast completely! with searing hot water.  The bread was so dense and hard it was embarrassing.  Here, I made it again finally.  This time I took extra caution not to burn the yeast, and it turned out pretty well if I  say so myself.  :)

Six Braided Challah

I wasn't even sure it would turn out this well because twisting those braids are really hard to do.  They always ended up too skinny at the end and then it didn't braid well.  But you get used to it when you do it twice.

  This is the honey white Challah, and tomorrow I'm bringing it to work to share with my coworkers and  I made a cinnamon cream cheese spread. It tastes just like cinnamon toast that you put in the oven and bake with butter.. mmm that was such a nice treat growing up.


Cinnamon Cream Cheese Spread


1 package (8 ounce size) cream cheese, at room temperature
1 teaspoon cinnamon
3 tablespoons brown sugar

*** A helpful hint, though I didn't try this yet, is not to roll the braids in too much flour, but to roll them on a surface that is not too floured, it's not as easy to roll them with all that flour.  

Honey White Challah

Ingredients

• 1 1⁄2 cups warm water, separated 
• 1 Tbsp. sugar 
• 2 Tbsp. (2-2/3 packets) dry active yeast 
• 1⁄2 cup honey 
• 1 Tbsp. oil (light colored vegetable oil, or olive oil if you prefer) 
• 4 large eggs 
• 1 1⁄2 tsp. salt 
• 5 cups  all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total) 
• 1 egg beaten with 1 tsp. water

Directions:

1. In mixer bowl/large mixing bowl combine 1⁄2 cup warm water, 1 Tbsp. sugar and 2 Tbsp. yeast. Allow to proof approximately 5 minutes until foamy.

2. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed. Knead for approximately 10 minutes.

3. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a kitchen/tea towel. Leave to rise in a warm place until doubled, about 1 1⁄2 hours.

4. Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired).

5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.

6. Preheat oven to 325 degrees. 7. Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.) 8. Bake loaves 30-40 minutes until done. 9. Cool on wire racks.

Making strands: There are two basic methods for forming the strands used to braid challah. The first, and easiest, is to simply roll snakes between your hands like when working with clay or play dough. The second method is to use a rolling pin to roll out a flat disc of dough, then using your hands to roll the disc into a snake, rolling the snake on the counter with your fingers to achieve the length you need. This second method does result in a better rise, but either way works well. Whichever method you use, form your strands such that they are thinner at the ends and fuller in the middle. This will help your challah rise in the center.

There are some good video tutorials online about bread braiding techniques.