challah!

Look at me, missing days left and right this year. Alas. Apologies, etc.

Moving on…

I made challah yesterday. I use Mollie Katzen’s recipe from The Enchanted Broccoli Forest, using the honey and butter options, and using half whole wheat flour and half white bread flour. I also added a half a cup of vital wheat gluten this time around and it made for a very, um, sturdy, dough.

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ready to rise

It was harder than usual to knead because of the sturdiness but I think it was totally worth it.

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braided and ready to rise again

I have taken to using a scale to insure that I have equal amounts of dough for my braid. Also, I start the braid in the middle and work towards each end. I find that I get a much more symmetrical loaf that way. Next up is learning to do a braid with more strands in both directions. I can only do a three-strand braid backwards for the moment.

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don’t cut it before it has cooled

These loaves are kind of enormous. They weigh about two pounds a piece. I gave half of one of the loaves to the owner of my favorite coffee vendor at our Farmer’s market. I follow their Instagram and they followed me back and she expressed dismay last week that she didn’t get to taste the bread I had posted on Instagram so this week I decided to make some for her. She sent me a photo of it with her dinner and said it was delicious! I am pleased that she liked it.

My family likes it too, of course. It’s not a low carb day when I make a batch of these but at least it is carbs made with love.