5 braided Challah
half poppy seed half fruity
I am still eating this bread and I made it on Sunday!!
Nice, moist but not too rich…. Continue reading
What more can I say?
Where to start?
These tasted like nothing I can describe…
Fresh, tasty, light, bready, doughy, yummy, warm and delicious!! Continue reading
Brrrr Cold today, so some nice fresh, hot Challah will be a treat!!
This Challah, is the result of trial and error over time of 3-4 recipes that i tried, pulled apart and added things in my quest to recreate the Challah from Sasha Finkelstzyn in Rue de Rosiers, Paris. All I can say, is that nothing else tastes like it (Sasha’s Challah, not mine, i wish!!) and I need to use way way more butter as its bready but very buttery but not like a pastry or sickly buttery. Hmm, more work is needed. In saying that however, the quest will continue BUt this Challah here is still pretty good, if i do say so myself:)
Michelle’s yeasty beasty Challah:
- 6 eggs + 1 for egg wash
- 150g butter or Dairy free margarine
- 20g yeast
- 5 cups of flour , Strong bread flour is best
- pinch of salt
- 1 cup of raisins
- 1 cup milk warmed
- 1/2 cup of sugar
- 1/2 cup of Olive oil
- Dissolve 1 tbsp sugar in warm milk and stir in yeast.
- Cover with gladwrap and leave in warm place until creamy and frothy.
- Place flour and salt in bowl and mix well.
- Rub in butter
- Add in sugar and raisins.
- Remove creamy yeast from warm place and add in the 6 eggs beaten and oil to yeasty mix.
- Add Yeasty eggy oil mix to dry to form a dough
- Turn out on floured area and knead for about 5 minutes until smooth and elasticy
All ready for punching down!!
- Place in lightly oiled bowl and cover, leave in warm place for 90 minutes.
- Line 2 baking trays with baking paper.
- Remove from warm place and turn out on floured area.
- Knock pout excess air and knead for 5 minutes.
- Shape into the shape you want.
- Traditionally this is braided but it can be oval, rectangle anything you like.
- Braiding is VERY VERY easy even an unco like me can do it:)
4 braid ?
Perhaps a 6 braid?
4 braid all ready for proving!!
You wouldn’t think i had 3 sons with this braiding!!
- Place braided or shaped loaves, covered in a warm place for 1 hour.
- Be careful not to over prove as i did on the 4 braided one (see below)
- Over proving meant when baking, the braids would not look separate as i wanted.
- Pre heat oven 15 minutes before ready to 210 Celsius
- Remove loaves from warm place and brush with egg wash.
- Place in over for 30-35 minutes until golden brown.
- Remove from oven and cool (if you can wait that long)
Perfect- not overproved!!
See, over proving!!
Its ok, and tastes good but the braids are not easily seen.
Just great!! Very nice and tastes……divine!!
Enjoy, enjoy and enjoy!!
You can omit the raisins and all the sugar bar a small amount for the yeast and make this a savoury or plain bread.You can also sprinkle it with poppy seeds or sesame seeds, I have also seen a poppy-seed mix inside the Challah too. You could change the raisins and add other fruits and spices as well.
Many variations and many happy hours of trialling these methods are to be had 🙂
Today in case you haven’t guessed we are off to Germany. Not a country I have been to apart from a short stay at Munich airport and Frankfurt Airport in the dead of night and early early morning!!
So without further ado…. What are we aiming for today?Yeast spotting and baking!!
I was a DUH and forgot that Kuchen means cake in German so I have used my kuchen ring piccies as no other piccies gave a good indication of what I wanted to portray prior to showing what I baked.
Apricot, Raisin and Apple Kuchen
This recipe was adapted from the stunning recipe by Ruth Joseph in her Delightful and beautiful book “Warm Bagels & Apple Strudel” . I will be working on and testing a few more of these wonderful recipes. I understand the Hairy Bikers tested this and gave it the thumbs up!!
Shabbat Apricot, Apple and Raisin Kuchen.
- 200 mls of warmed milk
- 3 tsp dried yeast
- 4 cups of strong bread flour
- dash of salt
- 100g butter (or dairy free margarine)
- 100g castor sugar
- 2 beaten eggs
- 4 tbsp orange/ lemon zest
- Extra egg and 2 tsp milk for egg wash
Fruit all ready to go
- Filling :
- 1 can (440g) of Apple slices or pieces (not cubes though)
- 1 can of drained apricot pieces
- 1 cup raisins
- lemon/orange zest to taste
- 1/2 cup walnut pieces
- 1 cup of icing sugar
- lemon juice to mix
I used quite a bit of zest as i love it, you may like to use less .
- Add 3 tsp of the sugar to the milk , mix well until slightly dissolved
- Add yeast and leave in a warm place until creamy and frothy. Usually 10-20 minutes.
While yeast is feeding:
- Put all dry ingredients into a bowl , Flour and salt.
- Rub in the butter to the Flour mix
- Stir in sugar and zest
- Remove yeast from warm place.
- Add beaten eggs to the yeasty mix and beat well
- Pour into the dry butter mix and combine until a smooth dough
- Turn out on floured area and knead well for 6 minutes.
- Place in lightly oiled bowl and cover with a tea towel and leave in a warm place for 1-2 hours or doubled in size.
Rolling up the Kuchen
When Dough is almost ready:
- Mix apple, walnuts, apricots, raisins and zest together
- Tip dough out on floured area and roll out into a rectangle.
- I think mine was 40cm by 20cm.
- Spread the apple filling over the dough and fold the edges all around the dough in slightly and then roll up like you would cinnamon buns,Chelsea buns or a Chocolate log.
- Place on Baking tray
- Slash a few slits along the top of the Kuchen.
- Cover and leave in a warm place for 45-60 minutes.
- Pre heat oven to 200 Celsius.
Rolled up and ready for egg wash and baking!!
oops and slashing:)
- Brush beaten egg wash over the kuchen and place in the oven.
- Bake for 30-40 minutes (dependant on your oven)
ready to ice
- Remove from oven and cool on the tray.
- When cool, make up Icing by combining 1 cup of icing sugar and enough lemon juice to make a paste
- Drizzle over the kuchen when cold.
- As soon as icing is set, cut a HUGE slice, pour a large cuppa and enjoy!!