Challah bake

A few weeks ago I went to my first challah bake — a fundraiser for Lennox’s school. We made the dough in preparation to bake it at home. So fun getting together with some school moms, drinking a little vino and learning something new. The next morning after letting the “dough rise”, ha that makes me feel like a profesh baker😆👩🏼‍🍳🥖 Lennox and I rolled out the dough into three pieces and then braided it — such a fun experience with him! Our Verona range could not have baked the challah more perfectly! It was delish! The EZ Glide racks make it so easy to get whatever you’re baking or cooking in the range out QUICKLY and EASILY! Our old oven racks used to stick making it really difficult to remove a piping pan etc..! We put it on the ventilated cooking setting and the challah came out a perfect golden brown on the outside and soft and fluffy on the inside! I added the recipe we used below, but cannot take credit for it! You can check out this awesome range HERE!

Challah Recipe
1 1/3 cup water
1 tablespoon instant yeast
Generous 1/2 cup sugar
1/3 cup oil
2 eggs
2 tsp table salt
4 1/4 cups high quality flour (bread flour preferred)

Mix all ingredients together in order listed above. This works in the bread machine on the dough cycle, or by hand. If kneading by hand, be sure to knead for 5 minutes!

After rising (overnight, or in the dough cycle, or around 90 minutes if doing it by hand) divide dough in half.

Lightly flour the work station/ strands. Divide each half into 4 strands and roll each piece into a snakey shape, then braid the strands together in a round challah shape.

Repeat with the other half.

Place on a lined cookie sheet or loaf pan. Let rise for another 20-30 minutes, egg wash, then bake at 350 for 30-40 minutes or until golden.

Makes 2 loaves. NOTE: If making one large challah it needs 40 min in the oven.

Cut! Eat! Enjoy! 👩🏼‍🍳🥖🔪😋