First let me say that I love the flavor and texture of challah. Toasted, buttered, and slathered with local honey is fantastic. But, with these two loaves, I cut them into small cubes and toasted/dried them in the oven for turkey dressing. (Of course, I did save 2 thick slices for toast one morning, but I still had plenty for the dressing.) And just like every other time I’ve made dressing, I over-achieved. Way too much dressing, and not up to my usual standard. I thought I didn’t have enough challah cubes for the dressing, so I used some whole wheat bread cubes, and even cut up a few slices of seed bread I had in the freezer.

So, I must say, the next time I make dressing, I will use only challah bread. The toasted whole wheat and seed bread cubes were just too heavy. Had I just used the challah cubes, the dressing would have been fine. (And a reasonable amount. What was I thinking?)

But please don’t limit your enjoyment of challah to using it in turkey dressing. It has so much more to offer. It is perfect just toasted, but when turned into French toast, even the dullest of mornings becomes special. Slathered in butter and topped with warm maple or berry syrup, absolutely nothing is more delicious. (And yes, always warm syrup before serving it to the most important people in your life. I mean really! Who could possibly be more important or deserving than the people sitting around your breakfast table?)   

Well, that’s it for now. I’m not going to bore you any more rhetoric today, except to say, if you are a bread lover, give challah a try. You will forever be thankful for discovering this culinary treasure.

And a big thank you to Lora, from the savoringitaly.com site, for this splendid recipe.

And as always, peace and love to all.  

1 c. warm water 

1 pkg. or 1 scant T. active dry yeast  

1 tsp. plus ⅓ c. granulated sugar, divided

2 tsp. fine sea salt

4½ to 5 c. bread flour, divided 

4 lg. eggs, divided

¼ c. vegetable or canola oil, plus more for greasing the mixer bowl

1 c. room temperature sourdough discard 

poppy or sesame seeds, opt.

In a mixer, with a dough hook attachment, combine the warm water, yeast, and the 1 teaspoon sugar. Let the yeast bloom for about 5 minutes. Then slowly mix in the salt and 1 cup of the bread flour until well combined.

Mix in 3 of the eggs, one at a time, mixing well after each addition. Add in the remaining one-third cup sugar, oil, and sourdough discard. Add enough remaining flour to create a dough that is a bit sticky, but soft and smooth. (This should take several minutes of kneading to achieve.)   

Pour a bit of oil over the dough and form into a ball. There should be a film of oil over the entire surface. Cover with plastic wrap and let rise at room temperature until doubled in size (about 60-90 minutes).

When the dough has risen, punch it down. Shape each portion per instructions given below for either classic or batard shaped loaves.  

Classic Challah Shape: (this method makes 2 challah loaves)

Divide the dough into 6 equal portions. Shape each portion into a ball and allow to rest covered with plastic wrap for 5-10 minutes.

With clean, lightly floured hands, begin to shape and gently stretch three of the dough balls into log shapes. Place the dough logs on a very lightly floured work surface and use your hands to roll and pull them into long rope-like strands. Use even pressure as you roll the dough to maintain an even thickness along the length of each rope. Place the challah dough ropes on a baking sheet that has been lightly greased or lined with parchment paper. (The ropes should be lined up, side by side, but not touching. Leave at least an inch between each rope so that you have enough room to braid. If one of your dough ropes is thicker or smaller than the others, make that one the center strand.

Firmly pinch the ends of the dough ropes together at the top end. This will hold the top of the loaf together while you braid the dough. Tuck the braid ends under the loaf to help hold them together while you braid, and while the challah bakes.

Begin to braid the challah by lifting the dough rope on the right and passing it over the center rope (the rope to the immediate left). The rope that was originally on the far right now becomes the center rope. The original center rope is now on the right. The rope on the left has not moved. Take the dough rope on the left and pass it over the center strand (the rope to the immediate right). The rope that had been on the left is now in the center. Continue braiding the challah by alternately placing the right rope over the center rope, then the left rope over the center rope. Try to keep the braid fairly tight as you work your way down the loaf. When you’ve braided all the way to the bottom of the loaf, pinch the ends of the dough ropes together, and tuck them under the loaf. This will give your challah an attractive, tapered shape, and help hold the braid together while the loaf rises and bakes.

Repeat the process with the other 3 strands of dough.

Cover with plastic wrap and let rise in a draft free place for about 45 minutes to 1 hour.

When ready to bake, brush with egg wash. (Egg wash is made with the remaining egg and a few drops of water whisked together). Sprinkle with poppy or sesame seeds if desired.

Bake the challah in a pre-heated 350-degree oven for 35-40 minutes. The internal temperature should reach 190-degrees. (Check after 30-minutes. If the bread is getting too brown, cover with aluminum foil for the remaining time in the oven.)

Remove from oven and allow to cool completely before slicing. Store in an airtight container at room temperature.

Batard (Football) Shaped Loaves: (this method makes 2 large loaves) (I bake the bread this way when I am using the bread for bread pudding, stuffing/dressing, or any recipe that calls for an egg rich bread.)

After the dough has doubled, punch it down and divide into 2 pieces. Shape into 2 elongated loaves and place on a lightly greased or parchment paper lined baking sheet. Cover, and allow the loaves to rise for 45-60 minutes. Brush with egg wash. (Egg wash is made with the remaining egg and a few drops of water whisked together).

Bake in a pre-heated 350-degree oven for 35-40 minutes. The internal temperature should reach 190-degrees. (Check after 30-minutes. If the bread is getting too brown, cover with aluminum foil for the remaining time in the oven.)

Remove from oven and allow to cool completely. Store in an airtight container at room temperature.