Over the last two months, once the idea of a Challah bread class became a reality, whenever I mentioned Challah bread to anyone on the Bayside team, it was greeted one of two ways. The first being a confused look followed by “what kind of bread?” or a chuckle and spirited “holla”! It is fun to say, and after enjoying a class with the incredibly talented Danielle Panarello of the SoDel team, it looks like it will be just as fun to make!
In case you missed it, Danielle recommends this recipe, as she loves the step by step visuals that accompany it.
A few tidbits of important information Danielle shared with us on Challah bread:
- One packet of yeast contains two teaspoons which is what this recipe calls for.
- When the recipe mentions “shaggy dough” in step 4, it means exactly that – messy but just about in one big piece with a shaggy texture.
- Let your dough rise in a warm, draft-free spot like on the counter over the dishwasher while it runs, or on top of the fridge.
- After the first rise, you will know the dough is ready when you poke your finger in it and the imprint does not spring back.
My favorite part of cooking demos are the general questions that come up through the course of the class. More great information we learned yesterday:
- When a recipe calls for kneading, if you must use a mixer, be sure to use the dough hook. Beaters will tear your dough while the dough hook will simulate kneading.
- Bread flour is great for making dough that has a crispness or crunch to it – think French bread or pizza crust. It has more protein which encourages the development of gluten, lending that nice crunch!
- Try to use unsalted butter when baking so that you have complete control of when the salt is added and exactly how much is included in your baked goods.
I will be trying this recipe soon!