{"id":2234,"date":"2012-11-22T19:56:04","date_gmt":"2012-11-23T03:56:04","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=2234"},"modified":"2012-12-02T13:37:11","modified_gmt":"2012-12-02T21:37:11","slug":"loaf-83-challah-for-two-meals","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-83-challah-for-two-meals\/","title":{"rendered":"Loaf 83 – Challah for Two Meals"},"content":{"rendered":"

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.<\/p>\n

Back in January I did a bake-off between two challah recipes<\/a>, and chose the Reinhart recipe for this batch because the extra egginess would be great for the French Toast.<\/p>\n

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.<\/p>\n

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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