Category Archives: baking

Challah Recipe


loaf of challah

Photo from flickr. Some rights reserved by Canadian Starhawk.

1 1/4 C lukewarm water
2 packages active dry yeast
2 T  honey
1 C dry milk
2 eggs, beaten
4 C unbleached bread flour (divided)
2 t salt
1/4 C butter, melted
1/2 C unbleached bread flour (for kneading)

Egg Wash

1 egg and 2 T cold water mixed together


Place the water and honey in a large bowl, and sprinkle the yeast over it. After stirring in the yeast, let it to stand for 5 minutes.  Stir in the eggs and powdered milk.  Add 2 C of the flour, and stir until smooth.  Cover and let dough rise in a warm place until nearly doubled in size (about 45 min).  Gently fold in the salt and butter.  Add 2 more cups of flour slowly, stirring after each addition. Turn the dough ball onto a clean, smooth work surface that has been dusted with the final cup of flour. Knead the dough ball until smooth. Cover and let rise for 1 hour.  Punch down, and let rise for half an hour.  Divide dough into three parts and roll into strands.  Braid strands, pinching ends together and turning them under the loaf.  Place braid on greased cookie sheet.  Turn on oven and heat to 350 degrees.  While the oven is heating, allow the braid to sit for another half hour. Brush top of braid with Egg Wash and place in oven. Bake for 45 – 55 minutes until golden brown.


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My Favorite Bread Recipe

This recipe is my favorite bread recipe, and makes a wonderful wheat bread.  I adapted it from the Tassajara Bread Book, which is one of the best cookbooks ever to grace my kitchen.

photo of a partially sliced loaf of bread

Photo from flickr. Some rights reserved by 60 in 3.

3 cups lukewarm water
1 1/2 tablespoons yeast
1/3 cups honey
1 cup powdered milk (optional)
4 cups whole wheat flour
4 teaspoons salt
1/2 cup oil
3 cups white flour (plus flour for kneading)

Combine Water, Honey and Yeast and let rest for 5 minutes. Add Powdered Milk (if using) and Whole Wheat Flour. Mix well and let rise 1 hour.

Fold in Salt and oil then gradually add the white flour.  Knead the dough until elastic.  Let rise for 1 hour.  Punch down dough, and then let rise for 30 minutes.  Divide dough in 2 and place into greased pans.  Let loaves rise for 30 minutes.  Bake at 350 degrees for 1 hour.


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