The Fresh Loaf

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Sourdough Challah w/Shallot & Poppy Seed

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SylviaH's picture
SylviaH

Sourdough Challah w/Shallot & Poppy Seed

I was so inspired by Beth Hensperger's recipe for making a 'Shallot and Poppy Seed Braid' it's in her book 'Baking Bread Old and New Traditions'.


I love the sourdough challah by M.G. and the recipe is posted on dmsnyder's blog Here.  It's a wonderful recipe and I'am thankful to David for posting it as I have not yet purchased M.G. book. I have made a sweet version with golden raisins that is posted on my blog Here and now wanted to try it with a savory touch.  With summer approaching I thought this bread perfect and it's described under 'Picnic Breads' in B.H. bread book.  I used the recipe she posted for the filling.  The recipe for the bread in B.Hensperger's book is a one day enriched bread that sounds and looks delicious.  I haven't made it yet but I can tell just by looking it has be fantastic.  I have been wanting rustic, savory and summery breads.  This is a great tasting combination!


 


My first go at this combination and will definately be making it again.


 


  The filling of Shallot and Poppy Seed


1.   4 TBsp. unsalted butter


2.   2 TBsp. olive oil


3.   2/3 cup (about 6 medium to large) chopped shallots -  I thinly sliced mine


4.   2/3 cup (4 small) chopped white onions -  I used all Shallot's - they were plenty sweet after the saute with butter and oil


5.   3 TBsp. grated Parmesan cheese 


6.   5 Tbsp. poppy seeds


I highly recommend to increase these measurements a little so you can eat some and there's enough left for the two loaves!


Egg Glaze -  I used one egg with 2 TBsp. water - dash of salt would be nice though I didn't add it.


1 TBsp. poppy seeds for sprinkling


While your dough is rising prepare your filling -


In a medium skillet or saute pan, melt the butter and oil.  Add the shallots and white onions.  Saute until just limp and translucent but not browned, or the filling will be bitter.  Remove from heat and stir in the cheese and poppy seeds. Set aside to let cool to room temperature.


Try not to eat to much...it's addicting!   


                                                             


 


I used a 3 rope braid.  To fill two braided loaves -  roll each section into 3 to 4 inch wide strips and carefully spread the filling down the center leaving about a one inch margin of dough all the way around.  Fold over the edges and pinch them together, encasing the filling.


 


                              Savory and very delicious with all kinds of good flavors going on and even a little added crunch. 


 


                                                            


            Beth Hensperger has a 'Picnic Menu' to go with her bread..it would be fabulous with this sourdough version.


                  Beet, apple, and endive salad


                  Cold roast Cornish hens stuffed with grapes and garlic


                  Pecan tartlets


                  Chilled sparkling wine 


                                                                  Submitted to Yeastspotting  


Sylvia

Comments

dmsnyder's picture
dmsnyder

The challot look scrumptious! What a neat method of including a filling in a braided loaf!


Hmmmm ... Low-calorie babke potential there. Imagine a challah with a cinnamon-almond paste filling ... as French toast. 


David

SylviaH's picture
SylviaH

Oh my, I love cinnamon and nuts for almond paste :) the combinations are endlessly delicious.  I've had savory light bulbs going off in my head.  I couldn't stop eating the filling and next time I will double it..adding extra challot to the mixture and the addition of the parmesan cheese is delicious.  Adds just the right touch.  I've really been enjoying goat cheese lately.  Hmmm....I love savory fruits,herbs and cheese combos.  I made some fresh candied orange peel today...my neighbor gave me some lovely organic oranges...hmmm! 


I think it was the first challah I made had my homemade applebutter inside.  It was posted ages ago and disappeared into ciber space when tfl upgraded.  I had read where that was done by other bakers and it was pretty tasty.


Sylvia

Doc Tracy's picture
Doc Tracy

This looks amazing. It's now on my must do list. Thanks for sharing!

SylviaH's picture
SylviaH

and your welcome!


Sylvia

davidg618's picture
davidg618

Sylvia,


Challah is the bread I'm working on now; I've baked it once. I've been reading every challah posting, for ideas and tips. Your's is inspiring.


What do you think of a feta cheese-spinach savory challah?


David G

SylviaH's picture
SylviaH

I love feta and creamy goat cheese, spinach in fact all greens.  I just happen to have all  in frig.  Yumm, delicious


Sylvia 

Marni's picture
Marni

how do you do this?  That filling is so beautifully planned and executed!  I'd definitely like to see that cinnamon/ almond paste! Would lemon curd work? or too runny?  hmmm... maybe a mocha with choc. chips...


Marni

SylviaH's picture
SylviaH

Thank you and you are making me so hungry for a breakfast challah ; )


Sylvia

txfarmer's picture
txfarmer

That looks so good!


I made that SD challah last weekend too, super yummy. I was thinking about adding some fillings, but never thought of savory ones! Thanks for sharing the idea!

SylviaH's picture
SylviaH

and you are welcome!  Savory and sweet, separate or combined are always so yummy.


Sylvia

wally's picture
wally

that is beautiful, Sylvia!  I struggle with my braids unfilled (it never occurred to me....) and then I look at what you've done with what strikes me as a lot more effort.  And then your pictures!


Larry

SylviaH's picture
SylviaH

There is definite room for improvement on this bake...but all in all I was pretty happy with the outcome and learned a few things in the process and that's what really counts.  My photos I owe all thanks to >Eric for his wonderful advice< and my little sony cyber-shot 7.2..I love it so tiny and even does videos with sound...Im amazed because I come from the brownie camera era :) 


Sylvia

wally's picture
wally

Me too.  Perhaps I need to see if Eric can provide similar advice!

SylviaH's picture
SylviaH

takes the very best photos and turn the flash off.  That's the best advice for me.  You look to young to have used a brownie camera : )


Sylvia

wally's picture
wally

of favorite people!  I try to take my pics (I'm using a hand-me-down - from Mom! - Canon Powershot S410.  Unfortunately, I refuse to read hundred page long user manuals, so .... I'm pretty much using it like a brownie!  I do, however, try to use natural light.  Must ping Eric....


Larry

saltandserenity's picture
saltandserenity

What a great idea to fill the strands and then braid them.  My mind is overflowing with possibilities (cinnamon sugar mixture??)  I love the poppy seeds and shallots.  Brilliant.


 

SylviaH's picture
SylviaH

I know what you mean :)  But I think I like the swirl method best for cinnamon and sugar..but theres are lot's of other cinnamon combos that would make a nice filling.


Sylvia

Debra Wink's picture
Debra Wink

That's a beauty!

SylviaH's picture
SylviaH

For the lovely compliment...Blush :)


Sylvia