A Unique Twist on ChallahJuly 6, 2009 at 1:06 am | Posted in Breads, Fruit, Yeastspotting | 103 Comments
Tags: Bread, Challah, Chocolate, cinnamon, Egg Braid, Loaf, Raisins, Yeast
When I injured my knee (tore my ACL, MCL, ABCDEFG – CL, meniscus etc), and broke my fibula, I went through over a month of hell – pain, immobility, inabilities galore, wheelchair, walker, etc…and then months and months of all of the above AFTER the surgery over a month later! Utter, complete frustration due to being unable to fend for myself…downtrodden, bitchy, loopy on meds, you name it.
I’m still not 100%, so it’s not like I can wave my magic wand and ‘*POOF*, it’s over, I can run the NY marathon!!!!’ However, I can now do things that seemed far off a short time ago, one of them being standing on my own for longer periods of time, walking a bit without holding onto anything, and as I mentioned in one of my last entries, getting into the kitchen and cooking – all mostly without the brace!
Believe it or not, one of things I missed the most while laid up was bread baking. I’m a bread baking fanatic, but one would never know it looking through this blog. I just so happen to have an over year-old sourdough starter that I made using Nancy Silverton’s grape starter method, who’s still thriving (I had my father feed and bake with him while I was at the rehab facility for several months, as I didn’t want to lose the poor, abandoned dude). OK, why am I referring to my sourdough starter as if it’s a living, breathing human being or pet?
Well, HE IS alive. since yeast is a living organism, and damn, he bubbles and gurgles like a baby every time I feed him (PUT away the straight jackets, most bread bakers would know I’m not crazy and have yeasty ‘pets’ of their own). I even named him – Herbie – and one day I’ll introduce you to him when I start getting into some serious sourdough bread baking again! Plus, I need to dig into Peter Reinhart’s BBA ASAP, among other great books I possess, running the gamut from your basic white loaf to artisan and all kinds of wild yeast breads, some taking days to develop.
The problem is/was… I need to stand to knead bread. You just don’t get the same result and smooth outcome when sitting. You really need to put your weight into it! Sometimes I succumb to the KA mixer, but I really prefer to take a bread from liquid(s), leavening, and flour(s), to home baked goodness by hand, so I just kind of blew it off until I could do it the way I wanted to.
In any event, this post isn’t about sourdough, artisan or any wild yeast breads, so let’s stop right here. It is about homemade bread, a bread I couldn’t wait to tackle again once I had the ability to do so, using commercial yeast – Challah bread, egg braid, whatever you want to call it, but we’ll stick with Challah here, since I’ve been making loaves of these since I was a teenager.
Growing up, even though we weren’t a very religious family, every Friday night there was a Challah at the table. My dad would put a napkin on his head and start chanting gibberish, to make us laugh (I know, shoot us, we made a mockery of the Sabbath) and then we would all dive in, annihilating that golden, shiny, soft braid into one small end piece within minutes. Any body parts in the way at those moments, and you could have kissed them goodbye. We were almost primal in our lust for that bread!
The one caveat, the Challah was always store bought, as my mother wasn’t what you would call a kitchen diva, unless it came out of a can or box. Don’t even ask about one of her ‘famous’ recipes called ‘porcipines’ [pronounced poor-key-pines - and 'poor' just about sums it up] . OK, you can ask. It was a time where she was attempting to cook from scratch, so she ordered one of those Betty Crocker plastic recipe boxes, filled with recipe cards, that you saw on TV all the time.
The infamous ‘porcipines’ were basically meatballs with rice. They would have been ok, had she COOKED the rice PRIOR to rolling them, as the recipe stated. They crunched when you bit into them..and I think my dad may have possibly chipped a tooth on one. In fact, they could have been used as weapons if need be. Think of those strange sado-masochistic like balls with silver spikes in them, but smaller.
She may as well slipped razor blades into them like the crazy, old psycho our parents warned us about on Halloween when it came to NEVER accepting apples in our GINORMOUS shopping bags with ghosts, goblins and witches on them, or plastic pumpkins. Of course, dear old Dad had to eat some of our candy inspect all candy before we ate it, to make sure all razor blades were removed prior to his little girls getting their hands on it!
Once again, I’ve veered way off topic. Does a post exist in my blog where I do NOT veer off topic at least 4 or 5 times? Hmm..I will be throwing out some giveaways soon, and that could be the method I use to choose a winner. Skim through my blog and try to find one entry where it’s less than 4
OK – I’m now sticking to Challah..no segues, no rambling about the fact that one of my cats likes Seth Rogan’s voice (another ‘veer off topic’ for another entry, as I think I’ve reached my quota). Last week, I decided it was time to get reacquainted with some yeast and braiding. It was my nephew’s 1 year celebration of life, and I went on a baking frenzy for his birthday party.
Since I really wanted to bake a Challah, that was first on my list. I eventually ended up baking 3. I’ve been using the same recipe for years and years, once again another recipe gleaned from late Grandma’s weathered recipe box. In my opinion, it’s the best Challah ever, and it’s unique in the fact that it uses egg yolks in lieu of whole eggs. This gives it a more dense, chewy texture, and though it doesn’t rise as high vertically as your usual challah made with whole eggs, it produces a huge, gorgeous challah, and everyone goes crazy for it.
With that said, I wanted to do something different with one of the breads – fill it with something that you don’t usually see in a Challah, but not only fill it, we’re talking taking each strand, rolling it out oblong and flat, filling it, rolling it up, sealing it, rolling the sealed and filled strand to elongate it and taper the ends, then braiding the strands together. Now, I don’t know how you all braid your Challah’s or egg braids, but I prefer the 6-Braid method,
There are two ways to 6-braid a challah, and I prefer Maggie Glezer’s 6-strand braid method. You can also do a 3-strand braid, 4-strand braid or a 6-strand braid using a totally different method than Maggie’s, which happens to be a lot easier, albeit not as dramatic and beautiful as Maggie’s method when baked. Technically, this is not a braiding method Maggie came up with, as it’s been used for centuries, but it’s her video I’m sending you to, and she does a great job of it.
Here was the problem, the filling I came up with was a combo of grated semisweet chocolate, cinnamon, sugar and raisins. Kind of like cinnamon spiked Raisinettes, but I was concerned that my ultimate and favorite Grandma Challah recipe wouldn’t bode well with the somewhat heavy filling per strand – resulting in a flat braid where the filling would amalgamate into one big glob instead of swirl in an aesthetically pleasing ratio of bread to filling. This made me look to other recipes, particularly ones using whole eggs and a little less sugar.
I settled on Maggie Glezer’s Chernowitzer Challah, but you can use your own favorite challah recipe for this. The whole point is the filling, rolling and braiding of each strand, and of course you can make up your own filling, sweet or savory. It’s just a unique take on Challah that I haven’t seen done before, or at least done using 6 braids. Don’t get me wrong…I’ve seen basic white braids done this way, but again, never a Challah.
I wanted to get a decent shot of the crumb, hence the similar photos, one after another. As you can see, I didn’t achieve individual concentric swirls of the filling (similar to miniature cinnamon rolls), which I was hoping for, but I don’t think braiding is conducive to concentric circles. Then again, maybe the latter method of the 6-braid, or a 3 or 4 braid might give you something closer to it. Regardless, I was still quite pleased with the eclectic swirl. Then again, what matters most is taste, and I was quite pleased with that also, as well as the texture and crumb.
Now, of course I need to add at least one more photo, since I’m a visual junkie. Below is my Grandma’s amazing Challah, atop the Chocolate Cinnamon Raisin Swirl Challah. One slight problem though..I like to double glaze my Challah’s with egg wash half way through baking. In other words, glaze the risen Challah with egg wash, put it in the oven, and half way through baking, take it out and glaze the areas where the bread rose and split open to insure a nice, even, dark, golden crust, like the Chocolate Cinnamon Raisin Swirl Challah in the photos above.
I forgot to do that with Grandma’s, so you can see where the bread splits open. No big whoop, though, as I think it gives it a nice rustic look. Plus, it was extraordinarily soft, with a tender crumb, and delicious as always, bringing out the cavemen in everyone! Same could be said of the Chocolate Cinnamon Raisin Swirl loaf, as that was also gone in mere minutes!
Chocolate Cinnamon Raisin Swirl Challah
Preparation time: Depends on how many strands you fill and roll, about 40 minutes to 1 hour.
Rising Time: 2 1/2 hours total
Baking Time: 40-45 minutes
1 WHOLE recipe Maggie Glezer’s Chernowitzer Challah or your favorite Challah recipe that gives you about a 1 1/2 lb to 2 lb loaf.
1/4 cup plus 2 Tablespoons grated semisweet chocolate
1/4 cup plus 2 Tablespoons raisins
2 Tablespoons to 1/4 sugar, depending on how sweet you like it
1 Tablespoon ground cinnamon
EGG Wash – 1 large egg plus 1-2 teaspoons unsweetened cocoa, if desired, beaten together until uniform.
1. After it’s first rise, divide dough into 3, 4 or 6 equal pieces, depending on the amount of strands you’re going to use for the braid. Combine all filling ingredients.
2. Roll each piece into a cylinder shape, then place on a lightly floured board and roll out into an oblong, flat sheet of dough, about 14 x 5 inches.
3. Divide filling evenly on each sheet of dough, then roll up tightly into a cylinder, making sure none of the filling gets near the edges. Pinch to seal each, then roll the cylinders into about 18-21 inch strands, tapering the ends.
4. Braid dough as you like, using the videos above if you need help.
5. Place braid on a greased, parchment or silpat lined baking sheet, cover with lightly greased plastic wrap, and let rise for about 1 1/2 hours until doubled in size.
6. While the braid is rising, preheat oven to 350F.
7. When doubled in size, remove plastic wrap and brush all over with egg wash. Bake for about 40=45 minutes, brushing with more egg wash half through baking, if desired.
8. Let Challah cool on baking sheet for about 10 minutes then remove to a baking rack. Let completely cool before slicing.
My Maternal Grandma’s AMAZING Challah
Makes a 1 1/2 lb loaf
Preparation time: 20-30 minutes
Rising time: 2 hours total
Baking time: 30-35 minutes
*3 3/4 – 4 1/4 cups bread flour
2 1/4 teaspoons active dry yeast
*1/4 cup tepid water
1/4 cup of sugar (I add an extra 2 tablespoons, but that’s optional)
3 egg yolks
3/4 tsp salt
A scant 1/4 cup vegetable oil
*3/4 cup tepid water
Egg Wash – 1 large egg, beaten
1. In a small bowl dissolve the yeast in 1/4 cup tepid water. Cover and let bloom until foamy.
2. Place 1 cup of the flour into a large bowl. Make a hole in the middle of the flour and pour the bloomed yeast into it. Mix the bloomed yeast into some of the flour from the sides of the hole, covering lightly with flour. Place in warm place, covered with towel.
3. When the batter rises and looks foamy, add oil, sugar, salt, eggs yolks and remaining 3/4 water, then mix until batter like. Slowly start to add remaining flour until you get a nice, non-sticky, somewhat firm ball of dough. You may or may not use all the flour, depending on many factors like the weather etc.
4. Remove from bowl, and knead on a floured surface for 10 – 15 minutes until smooth and elastic.
5. Place in a lightly oiled bowl, cover with plastic wrap and a towel and let rise in a warm place for 1 hour.
6. When risen, gently punch/fold down the dough and remove from bowl to a floured surface. Cut into desired amounts of strands, rolling each to about 18-21 inches, tapering the ends, and braid, using one of the videos above if you need help in doing so.
7. Place braid on a greased or parchment/silpat lined baking sheet, cover with plastic wrap (I like to lightly grease the plastic wrap prior to placing it on top of the braid) and let rise for about another hour until doubled in size.
8. Right after covering braid to rise, preheat oven to 350F.
9. Once doubled in size, remove plastic wrap and brush all over with egg wash.
10. Bake at 350 degrees about 30-35 minutes until golden brown, brushing with more egg wash half way through baking, if desired.
11. Remove from oven and let cool on baking sheet for 10 minutes, then remove to a baking rack and cool completely before slicing.
* You could make the Challah dough in a bread machine on the dough cycle following the manufacturer’s directions. Just don’t bloom the yeast first, layering 1 full cup of water, and all the flour (start with the least amount and add more flour as the machine starts to mix, if needed, until it feels as described in the above recipe), along with the other ingredients, according your bread machine’s instructions (you know how it is, some go wet first, dry last – others dry first, wet last).
I’m submitting this entry to Yeastspotting, a weekly bread showcase hosted by Susan of Wild Yeast. You’ve got to check out her blog, as she’s a baking virtuoso. Her breads and everything else she creates, are beyond outstanding!
I’m also submitting this Challah to zorra’s BBD #22 – Sweet Breads hosted by Hefe und mehr. This my first entry to both Yeastspotting and BBD, and I’m really looking forward to many more in the future!