When this bread was taking the first 2-hour rise, I took Ethan to a nearby park. There I met a little girl, Heather, who was playing around Ethan’s swing.
Heather: (pointing at Ethan) He baby!
Me: Yes, his name is Ethan, he’s a baby. How old are you?
Heather: Two and a half.
Me: What’s your name?
Heather: (biting on a chocolate chip cookie) Heather.
Me: Oh, that’s a pretty name, Heather.
Heather: My mom at home……do nothing.
I wanted to burst out laughing, but I instead smiled thinking probably the babysitter took her to the park.
Heather: She make cookies, so I have cookies to eat when I play.
Me: Oh, wow, the cookies must be very delicious.
Heather: (nodding her head) Yes, I love my mommy. And I love my daddy.
That’s why you never understand how kids think, but you want to think like they do.
When I looked at this recipe from Patty’s blog, I was really freaked out about the lengthy rising time. I was all “Three and a half hours? Are your serious, Patty?” Then, I just gave it a ‘wait”, and the bread turned out to be the best I’ve ever made. It’s been hanging on my kitchen counter for 3 days now, the inside still stays soft. The wait was totally worth it.
Ingredients (1 big loaf):
3 1/4 cups all-purpose flour1/3 cup sugar
1 1/4 teaspoons salt
2 large eggs, plus 1 egg separated (reserve the egg white for the egg wash)
4 tablespoons unsalted butter, melted and cooled
1/2 cup of room temperature water, plus 1 tablespoon (for egg wash)
Directions:
In the standing mixer, add the 1/2 cup of water and yeast. Let sit for 10 minutes, or until you see foam at the top.
In a medium sized bowl, mix 3 cups of flour, sugar and salt.
Once the foam has settled on top, add the two eggs, the egg yolk and melted butter. Using the paddle attachment, mix the liquid ingredients until combined.
Switch to the dough hook. Turn mixer on to low and slowly add flour until a ball of dough forms. Mix on low for about 5 minutes, adding the remaining 1/4 cup of flour a tablespoon at time to prevent the dough from completely sticking to the sides of the bowl. The ball of dough should ultimately form itself around the dough hook.
Place the dough in a lightly oiled large bowl. Cover the bowl with a lightly damped tea towel and let rise in a warm place for 2 hours.
Gently deflate the dough, cover it and let rise again for 1 hour.
Move the dough to a lightly floured surface. Divide the dough into three long pieces and braid them together to make the traditional looking challah bread.
Let bread sit in a warm, dry place for another 30 minutes.
Preheat oven to 375F. Mix the egg white and the 1 tablespoon of water to create an egg wash. Lightly brush the egg wash over the challah bread.
Bake for 30 minutes on rack in the middle of the oven. Remove from oven once bread is golden brown on top.
