June 22, 2019 - 9:02pm
Need advice for braided bread....
hello, everyone
I've been playing with a basic challah recipe to make different types of braided breads. I would like to make a bread with two types of braids, but one of them I want to keep lighter - the challah, when fully baked turns out quite dark, golden brown (see my attached photo)
If I want to add a second braid that would be for instance dyed with turmeric to have a more orange color, what kind of dough would you recommend????
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What if you just change the "wash" instead? Use a different wash on the lighter braid, one with considerably less fat and sugar so it doesn't get so dark.
You can also stencil or brush paint a decoration on the lighter braids using the darker wash after the lighter wash sets and dries a bit.
I guess that could work, it's true that the wash with egg is what's giving it so much darkness during baking
will try that today
I wonder if just dropping the sugar content a bit would give you a lighter colour on the outside?
I did not glaze at all and used turmeric in the dough....
Not a challah, but I can visualize a picture in one of my old bread books for a round rye bread & potato bread twist (proofed with a small greased pan in the center). I haven't made any exotic challah and am interested in what others say about different grain blends, spices, or fruit/veg purees.