This isn’t the first time I’ve made Peter Reinhart’s Challah from his book, The Bread Baker’s Apprentice. Before I started the BBA Challenge —Thanks Nicole of Pinch My Salt!— I made just a few of the breads in the book. But you won’t tell on me, will you? As penance (ok not really) I’m remaking each one. Can you see how I suffer so?
Most of the Challah I’ve had in my life has been store or bakery-purchased. So, if I just don’t know my head from a hole in the ground, please correct me when I tell you that this Challah is amazing! Let me show you.
First I rounded up all my ingredients.
See my pretty red bowl there in the middle? I picked up a set of those little guys at World Market for $4! And they’re silicone!
Yes, I realized after I took this photo that I was short two eggs. All the eggs did make it into the bread though. See?
Please excuse the poor lighting, too. Fall and Winter are all about the waning of natural light in late afternoon.
Next the eggs and a few other things were whisked together.
Pretend there’s a lovely photo here of the dough, please. Because I really did add the flour and yeast and stuff, too. I’m not sure where my brain was while I was making this. Probably on the 6-strand braid I was planning to make!
It came out beautifully, and that braid is actually really easy! I found a video that made it so. Boy, was that bread good, too!
Tomorrow we’ll talk Ciabatta, ok?
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