Today I baked a traditional (i.e. round) Challah for the new year's celebration.
Round Holiday Challah
Certainly not my best ever, but it'll do!
Really lovely bread, Dolfs. To everyone, have a great holiday.
Yes, beautiful challah. I think I like the round shape the best and and I didn't realize that was the most traditional.
I'm not Jewish, but my wife is and she tells me round is traditional for Holidays, "normal" for all other occasions (Sabbath). For that one I usually make a six-braid but to get a six-braid into this round shape is dang hard. --dolf
how did you shape your challah? It is braided and round at the same time. How is that possible?
Also, which recipe do you prefer to use for your dough? I liked RLB's recipe because it uses sourdough, which always is a problem in my kitchen (too many leftovers), and bread keeps better when a piece of sourdough is incorporated. Your loaf looks light, so I would like to know how you do it. Thanks.
Despite what you think, this Challah is braided, and round. Basically I do the round Challah only with a 3-braid, although I prefer to make my regular Challah as a 6-braid. I start as I would for a regular 3-braid (from the middle), but leave the last little bit on each end unbraided. I then curve the whole structure in a round and finish braiding the ends into each other. It’s a bit of a brain puzzler, but if you look carefully you will figure out how to do that. A 4, 5, or 6-braid is much harder to get in a nice round shape, and it is pretty much impossible to braid the ends together in anyway that looks like it should.No matter what, however, where the ends meet the Challah does not look as good, so I skillfully :-) had that part in the rear for the photo. The other thing to remember is that to make a round Challah you need much longer braids than you otherwise would (and because of the limited size of my work surface that is a problem for me). In this particular Challah, made from 2 lb of dough, the braids turned out thicker than I wanted, and the round smaller than I wanted, because I did not (could not) roll the braids out longer and thinner. The other things to watch out for (and I did not do a great job here), is to let a Challah fully proof before baking. The reason is that after the last application of the egg wash, just before baking, you do not want anymore expansion because it causes the light bands where things stretch between braids. If you do not wait, the oven spring will do this for you (doesn't taste any less though!).Yes, the Challah is nice and light. It is a recipe that started from the Joy of cooking (way back before I had "real" baking books), and I have modified it over time to get to a light and tasty Challah with (I believe) excellent texture. I will get the recipe together and post it.--dolfMy Bread Aventures
Here is a link to the recipe as it appears in my spreadsheet. Here is some more explanation:
That looks so good! As did Mariana's. What a treat to see the two shapes. I've never tasted Challah, but want to one of these days.
Dolf, wow! you surprized me. I have never thought about braiding two ends toghether. I will figure that out even if I have to practice first on shoe laces : )
You provided excellent explanations, just wonderful. My husband, for whom I bake breads is also diabetic, so lower sugar is good.
I can't open your spreadsheet. Is you recipe like in the Joy of Cooking but with half of sugar, or have you changed proportions in other places as well?
Thank you. I want to bake it.
I've changed the recipe more than just substituting Splenda. The spreadsheet is really just a PDF version of it (in other words, you can't fill in amounts and recalculate), and it opens just fine when I click the link. What happens, or goes wrong, when you click the link? If you still can't open it, here is a synopsis:
I baked your challah today and it is supertasty, DELICIOUS! I now regret not having baked it earlier, making it our daily bread. Thank you from the bottom of my heart for this gorgeous recipe. My gosh, you are a genius, Dolf. You are.
I put the entire amount of sugar as sugar and it doesn't taste overly sweet at all. It simply tastes heavenly - not eggy, not sugary, not oily - just an outstanding loaf of very delicate white bread, the best. I am not sure my husband will be able to detect sugar. We'll see.
But no need to call me "genius". May be I was just lucky when I messed with the original recipe!--dolfSee my My Bread Adventures in pictures
Dolf, I was lucky that you published this recipe and that you patiently converted it into grams, oz, and volumes. So nice of you! If you have some other recipes as lucky as this one, please, share with me. I am very impressed by this one. My family loves your challah!
What are you baking now?
Just slammed together an Indian inspired one pot dish with potatoes, cauliflower, green beans, onions, chicken, yoghurt and curry. Family's got to eat something besides bread!I'll be putting a Challah together this weekend, but probably not much else. Work is busy and I am putting together an Earth to Hearth series of lessons for my contribution to my son's Kindergarten class. We'll be baking bread of course! --dolfSee my My Bread Adventures in pictures