I've always wanted to make Challah bread. The eggy, sweet, soft dough I've seen photos of and the endless bread braid tutorials I've watched have prepared me for this moment (well, not really, I still had to look up an easy recipe and then watch a bread braid tutorial online, hehe). I found this challah recipe to be easy and actually very delicious. I found a recipe for "No Knead Challah Bread" on food.com, and knew that I had already found a winner based on the cooking time and the many positive reviews. I was excited to find a recipe that was easy and also tasted delicious (those are the best kinds of recipes, don't you think?).
Here's a video of me starting the kneading process with this challah bread. It was great cause I just threw all of the ingredients into a kitchenaid with a dough hook attachment, and then let her go! (I call my kitchenaid old bessy cause she's old and she works hard, like a good cow would).
Mesmerizing isn't it? After I kneaded the dough for about five minutes until smooth, I oiled a new bowl and let it rise for one hour in my warmed oven. Then, I divided it into five balls, which I rolled into five logs, which I then braided, using this super useful article with photos from instructables.com. I decided to do the five strand method. I also decided early on to half the recipe on food.com because lately we've been having a bit too much bread around here for all of us to eat...wish you could join us and eat up all that extra bread ;). So I'm been halving most of the recipes for this reason. Still worked though! After braiding, I let the challah bread rise for about 30 minutes in the warm oven, egg washed it and then baked at 350 degrees for 25 minutes or so. Voila! Lovely, soft, pull-apart, slightly sweet challah bread. It went deliciously with some pour over coffee from Trader Joe's, no butter or jam needed...or shall I say..."kneaded" ;). I hope you can enoy this recipe and process as much as I did!
12 breads in
12 breads in
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