{"id":453,"date":"2012-01-29T23:24:47","date_gmt":"2012-01-30T07:24:47","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=453"},"modified":"2012-01-31T20:18:13","modified_gmt":"2012-02-01T04:18:13","slug":"13-challah-from-williams-sonoma","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/13-challah-from-williams-sonoma\/","title":{"rendered":"Loaf 13 – Challah from Williams-Sonoma"},"content":{"rendered":"
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Fresh out of the oven.<\/p><\/div>\n

The second loaf of challah I am making for my “Recipe Bake-Off” is from the Williams-Sonoma Bread book. I’ve had this book for a long time and bake a few things regularly from it, challah being one of them. It’s become a tradition around Christmas for us (what?!). This recipe is very straightforward to make and has consistently given us wonderful bread. In doing the Recipe Bake-Off I’m interested in comparing something new with something I already know.<\/p>\n

This recipe makes one loaf, and uses two whole eggs rather than the equivalent of 5 yolks in the other recipe. Also, this is a “done in a day” recipe – from gathering ingredients to taking it out of the oven is about 5 hours, though the vast majority of that is rise and bake time – but it isn’t a bread that can be make after work. There are a few other differences as well which I’ll go into on the taste test post.<\/p>\n

After mixing, the dough rose to 2x its size in about 1 1\/2 hours, then got punched down and rose again for another hour. I braided this loaf with four ropes to differentiate it from the three strand loaves from the other challah recipe. I’ve done four ropes before, it starts out a little confusing but once you understand the pattern it’s easy. After braiding, it rises for another hour and then gets an egg wash and seeds before going in the oven.<\/p>\n

Taste results are in the upcoming Recipe Bake-Off results post.<\/p>\n

Lessons<\/strong><\/p>\n