Recipe

Procedure

This is the standard “1-2-3” recipe, slightly modified. The basic recipe is 3 cups flour, 2 teaspoons yeast, and 1¼ cup water (and honey).

I didn’t take any pictures during the mixing and kneading, because my hands were doughy. I more-or-less followed a challah-making video from Youtube, about like this:

  • Put 4 Tbsp honey in a measuring cup, added warm water up to 1¼ cup; mixed; added 2 tsp rapid-rise yeast , ¼ cup of flour, and a dash of celery salt. Mixed well and let stand 10 minutes. Note that I didn’t use pre-ferment yeast, but did it that way anyhow, just to get it working faster.
  • Poured that into a big stainless steel mixing bowl, added 1 cup whole-wheat (WW) flour and 1 cup Better-for-Bread (B4B) and started mixing with one (clean) hand. Gradually added the 3rd cup of flour, and a bit more, and worked it by hand until the dough stopped being sticky.
  • Put the glob on a lightly floured cutting board and kneaded for about 10 minutes. Then shaped it into a big ball.
  • Washed and dried the big mixing bowl, then sprayed with olive oil. Put dough ball in it and covered with cling wrap and a cup-towel.
  • Let it rise for an hour.
  • Put it back on the cutting board and punched-down; kneaded a little, and then divided into 3 equal parts.
  • Rolled each of the three into ropes, about 1 inch thick and 12 inches long.
  • Sprayed a 9x13 cookie sheet and laid the three dough ropes on it. Braided them and pinched the ends together.
  • Sprayed top with olive oil, sprinkled with garlic powder and oregano.
  • Covered with towel; let rise again until doubled in size, about 45 minutes.
  • Preheated oven to about 375°F and baked uncovered for 35-40 minutes.
  • When top was golden, removed and let cool for 30 minutes.
  • Cut and enjoy!

Braided bread, top view
Ain’t that purrrrrdy?
Not bad—for a beginner!

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