Today's recipe is for a deliciously sweet whole wheat challah bread, traditionally eaten at Shabbat meals. If you've never baked bread before, this is a really foolproof recipe that is sure to please. I use my kitchenaid, but this can totally be done by hand (I've done it before and had fab results.)
Ingredients:
-3 1/2 cups bread flour
-3 1/2 cups whole wheat flour
-2 packages dry yeast
-2 cups warm water
-2 eggs
-1/2 cup vegetable oil
-1 T salt
-3/4 cup sugar
-1/4 cup honey
1. Proof yeast. Add the 2 packets of yeast, 1 T of your 3/4 cup sugar and 2 cups warm water to a bowl. Wait a few minutes and it will become frothy. This step just proves the viability of your yeast-- not truly necessary, but always good to know before you spend a few hours waiting for dough to rise that everything is working.
2. Add rest of sugar, honey, salt and first 3 1/2 cups of flour (doesn't matter which.) Mix well.
3. Add oil and eggs. If you're using a kitchenaid, just dump right in. If mixing by hand, beat the eggs first.
4. Begin incorporating the other 3 1/2 cups of flour. When the dough starts to pull away from the sides of your bowl, it is ready for kneading.
5. Place dough ball on a well-floured surface. Knead for about 15 minutes. If dough is sticking to your surface, add more flour.
6. Add a T of oil to the bottom of your bowl. Return dough to bowl, turning so it is evenly coated with oil. Cover with warm, damp towel and let rise in a warm place for 2 hours, pushing it down every so often. Alternatively, you can let it rise overnight in the fridge.
7. Form challahs. My braiding techniques are totally not fancy-- I usually make 2 large challahs with a 3 or 4 strand braid, and then 4 or 5 rolls. I find that making thick strands about a foot long works really well for both braiding and turning into rolls (knot one end of strand, then wind around.)
8. Recover with warm, damp towel, and let rise for another 2 hours.
9. Place on parchment paper-covered baking sheets. Beat one egg and use pastry brush to coat challahs. At this point, choose your topping (I usually go for cinnamon and sugar sprinkled over the top, here I used sesame seeds.) If you want, repeat egg wash for a super shiny crust. Bake at 375 for 30 minutes. The top should be golden brown and the bottom of the challah should sound hollow when tapped.
10. Enjoy! This bread is totally adaptable (less sugar plus herbs for a savory treat, for example.) It makes the best french toast, ever. And tastes great with just about any topping.
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Now for Friend Friday. As always, thanks to
Katy for the questions!
1. When it comes to prioritizing your life, in what place does blogging fall?
Not too high. My relationship, family, friends, work, tutoring job, and coursework all take precedence. For me, blogging is a low-impact hobby that brings a little levity to my life.
2. We all wish we had more free time to dedicate to blogging and all it entails. What are your tricks for taking advantage of the time you do have to be as productive as possible?
I'm a great multitasker. I blog while doing my down-time activities: checking email, watching tv, listening to music. Since most of my posts are simple OOTD (outfits of the day), it doesn't take too much brainpower to write.
3. Have you discovered any short-cuts that makes blogging easier or more time efficient?
The longer I blog, the more efficient I am. I have my picture-taking routine down, my uploading and editing process streamlined, and even my format is pretty formulaic: 3 full sized shots, the way in which I list my clothing, etc is all pretty standard.
4. Do you have an editorial calendar or something similar that helps you plan ahead?
No, but I should. Without one, I rarely take the time to post on more cerebral/substantive issues, and I love writing those. I do have an idea of a calendar I'd like to implement, though (so let me know what you think!): Sunday Best, outfits on M-Th, Friend Friday and a recipe from my week
5. If time wasn’t an issue what you would be doing on your blog/for your blog that you aren’t doing now?
Commenting is where I fall short. There are so many blogs I'd love to comment on each day, but just don't have the time to do so. I also like the idea of collaborating with like-minded (or non-like-minded, actually) bloggers. I have an idea of a series on modest dress across cultures (religious and other), but haven't gotten my act together just yet.
Any thoughts on blogger balance?