After my success with the Olive Oil Dough, I decided my next challenge should be Challah dough. Challah is a traditional Jewish bread and, in my bread book, it is the basis of several sweet bread recipes.
While you can do a lot with Challah dough, I decided the first thing I would do is what is traditionally done: a braided loaf. It seemed like the best way to tell if I had mixed the dough correctly.
So once again, I pulled out the big bucket and got to mixing.
Just mixed:
2 hours:
Obviously it didn't rise near as much as the Olive Oil Dough, which initially had me concerned. Had I done something wrong? I decided to let it sit in the fridge overnight and whip up my braided loaf the next day anyway
I was daunted by the thought of braiding bread. Surely it couldn't be as simple as braiding hair, right? Turns out, it is pretty simple (note: this is a 3 braid loaf, not a 6).
Just braided:
Once it is braided, it has to rest for an hour and 20 minutes. That's a long time. I was glad I started early.
Let me take this pause to praise parchment paper. I've seen recipes recommend it before and just dismissed it as a fancy-schmancy way to bake. I ran across some in the grocery store one day and decided to give it a go since so many of the bread recipes seem to suggest it if not using a stone. I am a believer now. I love parchment paper!
Anyway, after the very long 80 minutes had passed, the recipe called for you to brush the loaf with egg wash (1 egg + 1 tsp of water) and then sprinkle with poppy seeds.
All ready for the oven:
Bake for a mere 25 minutes at 350* and you get a little something like this:
Jake said it looked like a slug. LOL
Overall, it was pretty good. I expected it to be sweeter, but then recalled that the only sweetness it had in it was 1/2 cup of honey. I could taste the egg wash, and I wasn't really a fan of that, but I may have brushed it on too heavily or something. I'd give it a solid "7" for a first effort.
The next morning, I used some Challah dough to make the Sticky Caramel Pecan Rolls. Even though I followed the recipe, the "sauce" somehow came up over the side of the pan and got all over the broiler pan. It smoked a lot, but I thought nothing of it really.
It'll burn itself off," I said to myself.
Today, I went to use the last of the dough, making a traditional loaf again, and the smoke was unbearable. I checked the oven and it was pouring smoke. I opened the oven door, closed the oven door, and then went to open the screen door b/c Spencer was coughing up a storm.
By the time I came back across the oven, it was aflame. Huge flames in my oven! I yelled, "fire!" and ran for the fire extinguisher (which we only have b/c it was left by the previous owner). I couldn't get it off the wall, but Jake was right behind me, yelling to get the boys out of the house (which I was hesitant to do b/c Jack was taking a good nap).
Jake was so mad at me, but I maintain that every woman is allowed to start a kitchen fire once in her life. I'm lucky that mine didn't occur until I was 27.
One positive thing that came out of the fire is that our fire alarm never went off. It totally should have, so now we know that it needs new batteries or to be replaced.
On the negative side, A) I had to toss my bread b/c it was covered in fire extinguisher goo and B) the house smells TERRIBLE. I have no clue how to get the smell out or how long it will take to dissipate. Jake's clothes got it worse than mine. Luckily.
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