I figured since the potato bread had come out so well, I’d try my luck with more bread this weekend.
I saw a recipe online for a Leek Bread Pudding, so the logical first step was to make a loaf of challah.
My challah recipe comes from an old friend, and it’s about as simple as bread gets. I was careful this time to bloom the yeast for the full 10 minutes, and it looked fizzy and healthy before I started adding everything else. I took that as a good sign.
I added the rest of the ingredients – oil (I use olive), more water, more sugar, and two eggs, kneaded it in the stand mixer, then let it rise. I put it in the oven with the door closed and the light on, and that seemed to work perfectly. It was doubled in 2 hours, and I punched it down and let it rise another 45 minutes.
The braiding is easy – just split the dough into thirds (I never get them quite even), lay them out on parchment paper, and braid them. I usually only get a few twists in. Tuck the ends underneath to make it look neater.
Then let it rise one more time, and add sesame seeds and egg wash to the top, and bake. I didn’t want the sesame seeds in the bread pudding, so I left them out this time – the picture above is from an earlier loaf. I was sloppy with the egg wash – my egg-wash-applying-brush was in the dishwasher, so I tried to use a spoon, and it got messy:
But it was still good. And it made amazing bread pudding…but that’s the next post.