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i think i’d like to be a tv mom from the 1950’s. june cleaver meets betty draper. decked out in my poofy dress and pearls. did you ever notice that when these moms made breakfast for their families it was always a bright and sunny morning, even during the week. what time did they get to work and school? it’s dark when i’m forced to be up and cooking for my group. i think i’d be a much better morning person if morning just started a wee bit later. how am i supposed to be chipper about making pancakes or french toast when even the sun is not up yet?
moral of the story is…i am not a morning person. yes, i get up when my alarm goes off. actually, i’m up about 5 minutes before my alarm goes off. that is so annoying. i’ve never been a fan of the snooze, although today i would have done anything to take a personal day. only moms don’t get personal days. we really should. i need one badly.
what does this have to do with challah you ask? not much except that my kids requested french toast for breakfast, and if you are going to make french toast, i am a firm believer that challah is the only way to go.
- 1 envelope active dry yeast - I use Red Star Platinum
- 1/4 cup honey
- 4 Tbsp butter, melted
- 3/4 cup warm milk
- 3 eggs
- 1 tsp salt
- 3 1/2 cups flour
- in a large bowl or the bowl of a stand mixer whisk together the yeast, honey, butter, and milk
- beat in 2 of the eggs ( one at a time) salt, and then gradually add 3 ups of the flour, adding extra if needed until the dough comes together
- knead - either by hand of with a dough hook, until you have a smooth ball
- place in an oiled bowl, cover, and let rise 1 hour
- punch down the dough, cover, and let rise another hour
- to make a three braid loaf, divide the dough into 3 equal pieces, and roll each into a rope (about 12 inches long)
- place the three ropes together, and pinch at the top to hold them together, take the right outer rope and cross over the middle, take the left outer rope and cross the "new" middle rope, continue this way until the end, when all the ropes are braided
- pinch the ends together, and tuck under the loaf
- place loaf on a greased baking sheet, or a sheet lined with a silpat mat
- beat the remaining egg, brush over the loaf, and allow to rise for 1 hour
- heat oven to 375 degrees
- right before baking brush the loaf with the egg wash again
- bake for 35 minutes until golden
- 'cool on rack
slightly adapted from Joan Nathan's challah
challah is, in my humble opinion, the best bread on earth. rich and eggy, slightly sweet, and pretty to look at. i went for a simple three braid, but next time i vow to master the elegant 6 braid. i’m not there yet. there’s a great how-to over at the kitchn if you’re interested.
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