“Po ze le shuk, le mitvahim al a mehir!” (This is not a market and we do not haggle over the price!) - although I've never had the right occasion to use this phrase, this is one of the few things I can say in Hebrew (but can't write it). Don't ask where I know it from. Weird job experience.
This phrase came to my mind when I saw this month's Fresh from the Oven challenge. It was hosted by Dom from Belleau Kitchen and he challenged us to make Challah - a special braided bread eaten by Jews on the Sabbath and holidays. (We consider Dom as a real hero since he managed to keep his sourdough starter alive. The poor creature always dies in our home:()
We made the bread 3 times this month. Need I say we loved it? It's soft and rich and it's hard to restrain yourself from eating it to the last crumb.
We've made plaited breads before (look at our brioche and polenta bread) so this time we decided to plait it as a five strand braid for a change.
We are sending this to Susan for her YeastSpotting round-up.
- 450 gr all purpose flour + additional;
- 225 ml lukewarm milk;
- 50 gr melted butter;
- 8 gr salt;
- 1 tsp honey;
- 13 gr fresh yeast;
- 1 egg, lightly beaten;
- 1 egg for glazing.
In a large bowl mix milk, yeast and honey and stir to dissolve the yeast. Add melted butter and egg, then add the sifted flour and salt. Mix with an electric mixer equipped with the dough hook till all the ingredients are combined and soft dough forms. (It will be very sticky and will definitely need extra flour for kneading). Knead till smooth and elastic (a good 15 minutes) then transfer to the bowl, cover and leave to prove for 1 1/2 hours.
Punch the dough down, knead it quickly to let the gas escape. Divide it into 5 equal parts to make a 5 strand braid.
Place the braid in a lined with paper baking pan and cover with clean towel. Let it double in size. Brush the braid twice with lightly beaten egg and bake for 35 – 40 minutes in the oven preheated to 190º C.