Challah back girl

Yeah, I know, just couldn't resist.  I loved making challah, I started out with it (from a totally generic, non artisan inspired, not real sourdough, stoneground  bread making book I bought in a pound shop) as one of the first breads I really made a lot.  Worked every time, looked pretty, tasted great.

 Then I lost my challah mojo, who knows why? maybe it's like the Kirkcubright centipede Check the video out! I over thought the braiding? made the dough too wet, dunno.  Maybe a combination of these factors.  Anyway, does it matter? no! I've joyfully embraced many other breads and techniques, but in my heart I've missed my challah.  Chocolate chip challah, raisin challah, pumpkin challah... *sigh*

 Last night, whilst watching Shrek 2 with one eye and reading The Complete International Jewish Cook Book (1980 edition) by Evelyn Rose I decided to try again, I mean if she cant help me who can?  Her dough was simple and quick to prepare, then required a long, cold rise.  Perfect, I'd been up since four so a bread that didn't mind me going back to bed was ideal.

 I braided the dough using the fabulous video on you tube, see it here.  Absolutely the easiest and clearest instructions to follow.

 The recipe, pictures will be along tomorrow, I mean, it's dark here! really dark.  I love November.

Fresh Yeast Challah

15g fresh yeast (Asda/Sainsburys/Tesco give it away for nearly free, Sainsburys, or free, Tesco, Asda.  Just ask someone on the bakery counter)

200g warm water

2 tsp salt

3 tsp caster sugar  (I used honey)

2 tbsp oil

480g bread flour

1 large egg (plus 1 to glaze)

 poppy seeds or whatever you like to sprinkle on top

Mix the water, yeast, sugar and a third of the flour together on a bowl.  Stir till a smooth, pastey batter forms, then leave it covered for 20 minutes.  It should have frothed up and be bubbly.

 Now add the egg, oil, salt and the rest of the flour.  Knead together until a smooth, springy dough comes together, it should be slightly sticky but not excessively wet.

 Oil a bowl lightly and refrigerate the dough for 12 to 24 hours.

 Remove the dough from the fridge and leave at room temperature for a while, to take off the chill.  Divide the dough into evenly sized pieces and shape as you desire, I did a six strand braid, but you could equally well do two smaller loaves or rolls, whatever!

 Allow to prove for half an hour in the warm kitchen.  Glaze with the beaten egg and top with seeds if you like, then bake at 220 for 15 minutes then reduce the heat to 180 and continue to bake for 35-45 minutes depending on size.

 The book gives many variations on shape and flavour, all using the same basic dough.  Pletzels, bialys, even bagels.