Loaf 83 – Challah for Two Meals
We had a houseful of people for Thanksgiving, so my bread plan had to span a few days. On Thanksgiving Eve I made two loaves of challah bread – one for surf & turf dinner that night and the other for French Toast the morning after Thanksgiving.
Back in January I did a bake-off between two challah recipes, and chose the Reinhart recipe for this batch because the extra egginess would be great for the French Toast.
I mixed up the dough per the recipe, which makes 1735g. After spending the night in the fridge I divided the dough into six 288g pieces, rolled them out into snakes and braided two loafs. They then get an egg wash (to make a nice brown crust), rise, get another egg wash and seed coating, another rise, then baked.
The loaves were light and airy with great flavor. One was eaten that night with dinner and the other was used two days later for French Toast. I wish I had taken pictures of that.
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- Ingredients for challah bread.
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- Soon after mixing ingredients together.
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- A huge rise after a night in the fridge.
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- About 3x growth overnight in the fridge.
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- Half the dough rolled out and braided.
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- Two loaves just after braiding and getting and egg wash.
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- After rising, another egg wash and a sprinkling of seeds.
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- One of two loaves fresh from the oven.
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- This one will be French Toast.
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- Great for breakfast, lunch or dinner.
