The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first challah

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davec's picture
davec

My first challah

Several people posted videos on how to braid dough, and they looked so easy, I though, "Hey, maybe even I could do that."  So, I found a challah recipe here.  Unfortunately, now I can't find the one I followed.  Anyway, I was reasonably pleased for a first effort.



I used Maggie Glezer's approach to a six-strand braid.


 


Dave


 

dmsnyder's picture
dmsnyder

Hi, Dave.


Beautiful challah!


My first challah is waiting for the oven to heat up. Well, it's the first one I've made in 40 years.


David

trailrunner's picture
trailrunner

I have been making Challah almost every week since 1976 or so. You have a great gift !! 


 


Dave did you get inspired by all the pretty pics ? I can hardly wait to see yours...I bet it is a stunner ! c

dmsnyder's picture
dmsnyder

You bet I've been inspired by all the gorgeous challot popping up on TFL of late, including Dave's, above!


I don't know how mine will turn out. I'm a total klutz when it comes to braiding. I get lost in the sequence. We'll know pretty soon. <shudder>


David

ehanner's picture
ehanner

Nice job on all fronts Dave. A lot of things have to go right to get such a beautiful loaf. I'm impressed!


Eric

Paddyscake's picture
Paddyscake

Very pretty,


Betty

dmsnyder's picture
dmsnyder

As I said, when I saw DaveC's topic, my own first challah in ... wait a minute. Gotta take off my shoes to count .... Okay. 44 years ... was about to get baked.


My challah's braiding can't touch Davec's, which is outstanding. Anyway, understanding 3 dimensional spatial relations is not my strong suite. But, I will work on it!


On the other hand, the bread was pretty good to eat. In fact, my wife who says she doesn't like challah, actually ate a slice at dinner and then ate another slice. (She almost never eats any bread with dinner, but I make up for her in that respect.) She had earlier told me she was going to make her french toast tomorrow morning with some of my San Joaquin Sourdough rather than the challah. After tasting it, she thought it was too good to make into french toast. Sheesh!


I used Maggie Glezer's Challah from "A Blessing of Bread." I also attempted to use her 6-strand braiding approach, with the aid of Elizabeth's recent post on the subject. I got lost in the sequence and messed up half-way through the loaf. <sigh>


It still tasted good. I used organic orange blossom honey, and the flavor of the honey really came through. I haven't decided how much I like honey flavor in challah.


Maggie Glezer's Challah


 



 


I made one 16 oz. challah. There was some dough left over, so a made a few double knot rolls.



 


Thanks to all the challah bakers who have posted recently for their inspiring breads. (You know ... 44 years is a long time between challahs.)


David

ehanner's picture
ehanner

I swear  David, you could bake an old flour sack and make it look great!


Eric

dmsnyder's picture
dmsnyder

Until I've had a chance to practice a bit more.


Errr ... Thanks?


David

Paddyscake's picture
Paddyscake

looks mighty fine to me. You say you goofed up midway, but quite frankly I like the look of the double strands. Were the 6 strands supposed to be individually braided or 2 strands together plaited by 3? (Did I explain that well ?..like a braid of hair).


Betty

dmsnyder's picture
dmsnyder

Hi, Betty. 


The six strands were individually braided ... in theory. I used Glezer's method.


I don't know much about braiding hair. 


David

trailrunner's picture
trailrunner

That is a lovely loaf and I think the rolls are very sweet looking too. Have never made that shape. I bet it was tasty with the honey. c

dmsnyder's picture
dmsnyder

The honey makes for a different flavor. Certainly not bad. Just not what I'm accustomed to in challah.


David

Patf's picture
Patf

Both those challahs look wonderful.


I once tried Maggie Glezer's recipe with honey etc in it, and although it was delicious, the texture was a bit too "cakelike" for our taste.


I usually use very little sugar, and no eggs.

gaaarp's picture
gaaarp

Dave and David, beautiful loaves, both!  Something else to add to my list of must tries.

ivy b's picture
ivy b

your challahs are stunning!  I am impressed! And yes, I have been baking these on and off for my whole life too; Try a darker strain of honey, using only 1/4 cup for a difference in flavor; we seem to get the most compliments (a byside: I use Golden Blossom honey for Yom Tov)


 


ivy


 


 

davec's picture
davec

And thanks to all who posted kind words about mine, too.  It was fun, even though:  1. I don't have the faintest idea what a challah is supposed to taste like, and 2. I don't really like sweet breads.  Everyone liked it, and I now have the confidence to tackle the occasional braid.


Dave

dmsnyder's picture
dmsnyder

I hope you enjoyed your challah as much as I did mine.


Your braiding looks perfect. You obviously have a gift. 


David

Paddyscake's picture
Paddyscake

didn't mean to slight you Dave. Your did a great job on your Challah..picture perfect. Amazing that it was your first. Getting the ropes symmetrical and achieving that perfect shape is no small feat. I know..I've tried!


Betty

purpurea's picture
purpurea

I want to be like you!! :-) Deep admiration for you people, Dave and David.


Always great baking.


Cheers!