My husband Scott is great in the kitchen. Not only can he follow a recipe, but he can also create some amazing things on his own. He served a two year mission for The Church of Jesus Christ of Latter Day Saints, and while there, he and his companion cooked pasta dinners with sauces almost daily for dinner, so he can make some great sauces and he’s amazing at knowing which spices go well together :). Now, I’m not sharing any of his sauce recipes today, but I am going to share a Challah Bread recipe that he has made his own and which we LOVE and have asked him to double so that we can make one loaf into French Toast and snack on the other loaf :). We have breakfast for dinner, once a week, on Sundays, and he will make this recipe one Sunday a month and it’s something we look forward to.
Since we double this recipe to make two loaves, after the dough has risen, we split the dough in half, braid one, then braid the other.
Sometimes Scott will take 2 of the 6 ropes (or 1 of the 3), and rub it with butter and roll it in cinnamon before he braids it. Yum!
Nora brushing the bread with our egg white wash. And normally we’ll fit both loaves on this large cookie sheet.
*makes 1 loaf
2 tsp active dry or instant yeast
1 c (8 oz) lukewarm water
1 1/2 c all-purpose flour (we use an umbromated white flour)
2 1/2 c whole white wheat or spelt flour
1/8 c granulated sugar
2 tsp sea salt
2 large eggs
1 large egg yolk (reserve the white for the egg wash)
1/4 c softened butter (or oil)
Sprinkle the yeast over the water in a small bowl and add a pinch of sugar. Stir to dissolve the yeast and let stand until there’s a frothy layer across the top. Set aside. In a standing mixer with dough hook attachments (we use our Bosch), combine 4 cups of flour, sugar and salt. Add the eggs, yolk and softened butter and mix. Pour the yeast over top. Knead with dough hook for 6 minutes(or knead by hand for 10 if you don’t have a stand mixer). If dough is very sticky, add flour, a teaspoon at a time until it feels tacky. The dough is finished kneading when it is soft, smooth and holds a ball shape. Place the dough in an oiled bowl, cover with a clean kitchen towel in a warm area (we wrap a towel under and over and set it on our counter). Let rise until doubled about 1 1/2 hours.
Preheat oven to 350 degrees. Separate the dough into 3 to 6 equal pieces for braiding. Roll each piece of dough into a long rope, about 1-inch thick and 16 inches long. Gather the ropes and squeeze them together at the very top. Braid the ropes together. Line a baking sheet with parchment and lift the loaf on top. (If you have the time, you can certainly allow this to rise a second time, which you would do right now. But it’s not necessary, we almost never have time to do a second rise and it turns out beautifully, just as pictured). Whisk the egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf. Put in oven and bake for 30-35 minutes, challah will be browned. Cool on a cooling rack until just barely warm, slice and eat.
*We like to double this recipe and snack on one and cut the other into thick slices for French Toast.