Challah Bread with Garlic


Challah20170226013625_IMG_0603 y’all …

Hello. That’s what challah is all about.

A gorgeous bread, always with its pair. 

A beautiful braided bread made with enriched dough and I stuffed it with garlic butter.

I’ve been baking and more ,just not blogging enough.

I guess I’m hooked to my new canon DSLR and Instagram. Still trying to figure out the Adobe Lightroom etc.

It’s so like a new toy for me…

Well back to the bread.

And this is in a pair. One20170226014520_IMG_0621 is braided wholeness other is rolled. The braid went out to someone who specifically requested for garlic bread. I debated for the longest time,over doing pull apart rolls, or a dominos style bread sticks, even pull apart garlic monkey bread…But a braided challah won out again. 

I’ve been doing challah breads for some time now and never failed to get impressed by a braided loaf as it comes out of the oven. 

It’s always a gorgeous site to behold.

This one wouldn’t be a kosher challah , even though the dough is absolutely the right way. 

I filled the challah with butter and garlic…So ,just that you should know,I took some liberties with the loaf.

Technically20170226013530_IMG_0602, animal products and dairy are not to be combined. So that meanst you’ll find a challah bread has eggs and olive oil or a vegetable oil. Never butter and eggs together.

That, I learnt on reading about the incredibly rich Jewish culture and food traditions. 

If you check the crumb, the texture is even and extraordinarily yum. The crust and the soft centre taste yum . The seeds are optional. You may use them or not. 

It’s more convenient to use a stand mixer or a food processor. But if you’re ready to flex the muscles, more power to you. My house help has been deligient these past days and I’ve had no reason to vent my anger out on dough..So I used my stand mixer.

I like to vent my anger and angst on dough- knead when you’re angry and you’ll have the most amazing bread ever.

So you can make two challahs with this dough. It may look.to be small and measly ,but It rises… And how.

So best divide the dough using a weighing scale. 

I follow a simple 4 or 5 or 6 braids for challah. I find that it’s obviously a prettier bread that way, it also doesn’t flatten out as much as if you make a 3 braid challah.

I’ll add a link.to the video I learnt the braiding from and the whole wheat and oats challah I usually make,lest you wish for a healthier option. And if you wish to make a  challah boule that begins with a hashtag, check this.

You may of course half the dough if you have a small oven . I always make two and share one loaf. That’s what good food is all about ,right?? Sharing your blessings.

For the 

Challah Bread with Garlic

You need

4 1/2 cups all purpose flour

2 1/4  tsp instant dry yeast

2 tsp salt

1/4 cup vegetable oil I used canola

1/4 cup sugar

3 eggs

1 cup tepid or like warm water 

1 tbsp extra virgin olive oil to brush the bread in the end.

In the bowl of your stand mixer, place the flour, salt ,sugar ,oil, 2 whole eggs and 1 yolk ( save the white for the egg wash) and run the mixer. Add enough water to make a soft and pliable dough.

And if you intend kneading by hand, first mix up the dry ingredients, make a well and pour the eggs and oil… Slowly combine most of the water and make a rough ball. Now knead it to a smooth texture by stretching and bringing back the dough till it all comes.together and doesn’t stick to the work surface at all.

Now place the dough ball in an oiled bowl and cover till it doubles.

In the meanwhile , make the filling . 

You need

4-5 tsp or more garlic pounded

75gms butter

1 tsp salt

Red chilli flakes ,pepper to taste.

3 tbsp finely chopped coriander/ basil 

1 tsp each dried oregano and thyme

1/2 tsp sugar

Mix these all to a homogeneous paste. You may of course add as much or as less herbs… Make your choice.

Once the dough is doubled, bring out to a lightly floured worktop and gently knead 3-4 times. Divide into 2 for the 2 challah loaves.

And from each half ,make the braids.

What I did different.

I divided my dough into 5 pieces.

Which  I rolled out into rectangles and slathered some butter. I rolled close the dough to form long ropes.

With 4 I made my first challah. You can braid it till the ends. Be sure to tuck the ends under and roll the challah to make it compact.

Roll it into a baking tray lined with parchment paper. I use. A cookie sheet …its easier to roll the challah onto it.

If you leave it loose ,your challah will become flat and slipper like. 

The last rope, I just rolled into a ball. 

A video for this will be up as soon as I can figure out the editing software. I’m tech savvy, but not crazy yet…So …

Brush the breads with the egg white and allow them to rise. After 20 minutes, preheat your oven to 180℃. 

Just before you slice the tray into the oven, brush the breads with the remaining egg white and sprinkle the seeds of you wish.

Naked too, the breads are beautiful. It’s just that they look so cute like this.

All of 30 minutes… And then the creatures who inhabit your house will come out sniffing…

What are you baking with garlic?

Can I eat it yet?

And the oven door will get pulled open…

Yikes…

But fortunately the bread is almost done.

If you have a large oven, be sure to broil your bread for a minute for that colour on top.

You’ll be able to knock on the bread from the bottom and hear a hollow sound…or just smell its done.

Bring it out and place in a wire rack to cool. Brush the bread with that 1 tbsp extra virgin olive oil for that added shine.

Allow it to cool before slicing or tearing off…

And enjoy .

Remember sharing bread means forming bonds of friendship with people…

 

 

 

 

4 comments

  1. Mayuri Patel says:

    Challah bread looks superb. I’ve still haven’t got round to baking one.

  2. Shivanjali says:

    Hi Shalini…tried the challah.Its an awesome bread…great to taste.But I find my dough to be slightly sticky n loose.so that when I braid it …it kind of doesn’t hold ….it spreads…should I add less water.

    • shalini digvijay says:

      Hey Shivanjali… Awesome that is.
      When you make the dough, reduce the amount of yeast by 1/4 tsp and see , and of course you can reduce the hydration by a bit. More yeast sometimes causes this problem…and different varieties of flour also react differently to yeast.

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