This post was contributed by a community member. The views expressed here are the author's own.

Community Corner

The Best Bread Ever

Challah is spelled many ways but enjoyed universally. This recipe is a sure-fire crowd pleaser.

I was overwhelmed by the need to bake bread. It is time to share my challah recipe.

Years in the making, this recipe is the culmination of weeding through hundreds of variants. Sweet and rich, yeasty with a hint of salt, this particular bread is universally satisfying.

Belonging to the most regal family in the world of bread--enriched breads--with her sister brioche, challah's texture and balance allow it to be extremely versatile.

Find out what's happening in Pacificawith free, real-time updates from Patch.

The dough can be used for monkey bread, burger buns, rolls, cinnamon rolls--the list is endless. It has a simple beauty, too. No multiple fermentation or extra rises; just mix, knead, rise, shape, rise and bake.

See the last video in the gallery to learn a little more about the history and various shapes of challah.

Find out what's happening in Pacificawith free, real-time updates from Patch.

Challah is so much fun to make with kids. The shaping process allows for the creativity and involvement children enjoy in the kitchen. All summer long I will be sharing recipes that are great for kids to help with.

Next week will be the debut of Seed to Feed's outdoor cooking series. Nick Kapp will be our guest and he will demonstrate campfire baking. 

Ingredients

-1 cup plus two tablespoons warm water (100 to 106 degrees is ideal)

-1 package plus one teaspoon full of active dry yeast

-1 1/4 pound white flour (all purpose or bread flour will work)

-3 tablespoons honey

-1/4 cup pure pure or light olive oil

-1 1/2 teaspoon salt

-2 egg yolks (reserve the whites to glaze the bread) 

-1 whole egg

How to make it

Dissolve yeast in the water and set aside.

Add all other ingredients in a large bowl. Add in the yeasty mixture and stir until a a ball forms and it is too difficult to stir. Dump out the dough onto a counter and knead for 6-10 minutes until it passes the window pane test. (see videos).

Allow to rise to triple volume or 2-3 hours.

Shape and allow to rise again for 30-45 minutes or until doubled.

Bake at 325 degrees for 40 minutes or until golden and, when tapped on the bottom, sounding hollow and drum like.

Download the movie

Download the movie

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?