Challah

Challah is one of my favorite breads. It's fairly foolproof and versatile. I've used the soft dough to make buns, loaves and different shaped breads. It's chewy and buttery and just perfection. Challah is a special braided bread that is associated with Jewish tradition. It is typically consumed on the Sabbath and other special holidays. The recipe is particularly different from many bread recipes because it contains both eggs and milk. I attribute both of these ingredients to the fantastic taste.

Here is the recipe I use for Challah using my KA mixer:
This recipe yields one very large loaf or can be split into two smaller loaves. I doubled the recipe this time.

• 3/4 cup milk
• 2 eggs
• 3 tablespoons margarine
• 3 cups AP flour
  
• 3tbl white sugar
  
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons active dry yeast

Directions:

Warm milk to about body temp, just warm to the touch. Add sugar and yeast and leave for a few minutes to let the yeast get started.


When the yeast is foamy add butter and eggs.


With the dough hook on begin adding a cup of flour at a time until all is incorporated (throw the salt in the mix also). Kneed on a medium setting for 8 minutes.



Let rise in a warm place for about 45 minutes or until about doubled in size.


Punch down, shape and let rise again about 30 minutes.

I doubled the recipe and made three different loaves from it:



Bake at 350* for 25 minutes until golden brown.

At this time your house will smell wonderful.

I also wanted to include what I like to do with my eggshells. I keep my eggshells in a container under the sink...

When the container gets full I throw the shells in my food processor and pulse until they are fine.

The eggshells are wonderful to sprinkle in garden soil and inside potted plants.

Happy Victoria Day to all Canadians and have a wonderful week <3

am