Tonight's dinner featured home-baked challah. This is the first time in a while I've baked bread (although we had home-baked dinner rolls with Thanksgiving dinner) and I must say it turned out reasonably well for being out of practice, making a slightly sweet and very flaky bread with a crunchy crust that serves very nicely with butter.
This recipe has a lot of "oven bounce"; the dough will double in size or nearly so in the oven. I baked mine on a Silpat on an airbake cookie sheet, but I imagine just about flat cookware would do. A baking stone might also be worth a try; unfortunately the only one I have has been used extensively for pizza and likely has baked-in flavors that are not well-suited for non-savory breads.
The recipe I followed for this also called for 1/4 cup olive oil, which I forgot to add. The bread was delicious without it, but we'll have to try it with it just to find out which way we like better. The oil would go in at the same time as the remaining egg-water mixture, I would assume. I'm also going to try using this recipe, or one very similar to it, to make bread bowls for soup.
Update: Made bread bowls tonight with this recipe but with the added olive oil. The oil is a definite improvement when used as a bread bowl, but I fear it would diminish the quality of the bread as a "tear-apart" loaf (as one would expect for challah). It really changes the texture (and to some degree the flavor) of the bread. You'll have to experiment on your own to see how you feel about it.
- 2 1/2 cups bread flour
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp salt
- 1 package (about 1 tbsp) yeast
- 2 eggs (room temperature)
- Water (80 to 100 degrees), about 1 cup
This recipe has a lot of "oven bounce"; the dough will double in size or nearly so in the oven. I baked mine on a Silpat on an airbake cookie sheet, but I imagine just about flat cookware would do. A baking stone might also be worth a try; unfortunately the only one I have has been used extensively for pizza and likely has baked-in flavors that are not well-suited for non-savory breads.
The recipe I followed for this also called for 1/4 cup olive oil, which I forgot to add. The bread was delicious without it, but we'll have to try it with it just to find out which way we like better. The oil would go in at the same time as the remaining egg-water mixture, I would assume. I'm also going to try using this recipe, or one very similar to it, to make bread bowls for soup.
Update: Made bread bowls tonight with this recipe but with the added olive oil. The oil is a definite improvement when used as a bread bowl, but I fear it would diminish the quality of the bread as a "tear-apart" loaf (as one would expect for challah). It really changes the texture (and to some degree the flavor) of the bread. You'll have to experiment on your own to see how you feel about it.