Challah Bread

Every time I make bread at home, I instantly proclaim that it’s so good I should really do this more often. And then it’s usually a few months before I actually get around to making bread again.

If you have never made bread at home, this Challah bread would be a good thing to start with. The dough was very forgiving and easy to work with. A coworker of mine came over to make this bread with me on Sunday. We were having a French toast party at work and decided that homemade Challah would be much better than store-bought.

My coworker had never made bread before, but like I said, this dough was very easy to work with. Like most breads, this does require some time with all the rising and waiting. But that’s ok, we enjoyed watching some cheesey chick flick while our bread was doing it’s thing.

Everyone at work was impressed that we made the bread from scratch. And of course, it made some great French toast!

One Year Ago: Strawberry and Spinach Salad
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Challah Bread

Yield: 2 loaves

Ingredients:

1 1/2 packages active dry yeast (1 1/2 Tbsp)
1 Tbsp plus 1/2 cup sugar
1/2 cup vegetable oil, plus more for greasing the bowl
5 eggs
1 Tbsp salt
8 to 8 1/2 cups flour

Directions:

In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)

Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Recipe as seen on Smitten Kitchen

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9 Responses to “PB&J Omelet”

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    1
    SimplySweeter — June 18, 2010 at 11:29 am

    I’m disgusted…….but intrigued. LOL It sounds like it wouldn’t work…but as a fellow PB&J lover, I’m going to try it pretty soon. I wonder how it would all be with chocolate drizzled on top. Too much?? LOL

    http://www.simplysweeter.blogspot.com

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    2
    Sherry G — June 18, 2010 at 1:26 pm

    Ahh I should have checked my Google reader before I had breakfast! I was craving a PB&J sandwich, but only had stale bread..=( I ate it anyway.. but this would have been so much better! I need to try this.

  3. #
    3
    Elina — June 18, 2010 at 1:29 pm

    Hmm, I’m not sure about this one… 😉

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    4
    Amanda — June 18, 2010 at 3:31 pm

    not gunna lie…thought this was weird but i’m sorta tempted to try it! num nummm, i’m obsessed with pb…so how could it be bad?

  5. #
    5
    hannah! — June 18, 2010 at 3:55 pm

    i love pb & j…but im not sure if i’d love it that much on eggs…..

    sorry!

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    6
    Nikki57 — June 18, 2010 at 7:36 pm

    When I saw this in my google reader I was like “whoa someone else makes PB&J omlets.” I had posted about them so long ago I forgot, but I’m so happy to have someone else who loves the combo!

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    7
    Jen — June 18, 2010 at 10:39 pm

    I’m loving all the comments today. Like I always tell Hubby, don’t hate it ’til you try it!

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    Kerstin — June 19, 2010 at 1:40 am

    This is funny because my hubby often eats egg whites with peanut butter on top – apparently it’s a big body builder thing to get the right ratio of fat and protein – haha, so you’re not alone, I can imagine he’d love the jelly with this too!

    And I really like your top 30 post – very inspiring!

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    Cara — June 20, 2010 at 3:19 pm

    I can kind of see how this works! I made pb&j stuffed french toast once, and this is kind of like that, minus the bread. Like a low-carb pb&j! I might have to give it a shot 🙂

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