I decided to bake last week's Breadsmith Challah in 2 loaf pans so these could serve as bread for my family's sandwiches for the upcoming week but it was so airy and delicious - and the kids must have been ravenously hungry that day when they got home from school - because the one loaf that I left out on the counter didn't even make it to the dinner table. I had to keep a slice back, with dire warnings of repercussions if these dare be eaten, so I could have a piece to hand to Mike when he arrived home from work, no doubt ravenous too.
It was fluffy like the fur of a new puppy... so much so that it immediately had to be rubbed against her cheek when she took hold of it.
Good thing I saved a loaf and put it straight into the freezer once it had thoroughly cooled (and I saw how hungry those kids of mine were).
It's good to have a loaf of challah in your freezer. You never know when you have a challah emergency day. A day where someone might be cranky or moody... where challah is sure to save the day. You do know that challah has magical powers, right?
I think I messed up and accidentally used all-purpose flour, and not bread flour as the recipe calls for, because my braids didn't hold shape but rather melted into themselves. Michelle's (@thelavenderbakery) loaves held their shape beautifully and distinctly, which is why I'm thinking I goofed.
This was the first time that I used the sheeting/rolling out of the dough ball that will become a strand in the challah braid, rolling it up lengthwise like I do cinnamon buns and then rolling it out to be the length I need. I made a super-short IG video too...
I'm happy to have messed this one up a bit and it'll be a pleasure to have another go at this loaf. Not all mistakes are bad. But all are points for curiosity and learning.
OUR NEXT BAKE:
This week's A Blessing of Bread home bake-along is the Pan de Calabaza, a Sephardic pumpkin bread, or sweet potato bread, if you're choosing to go that route as I am. This loaf is also flavored with cardamom and ground ginger and lightly sweetened with sugar. Should be a good one. Thank you, Michele for picking it this week! I hope you, my lovely readers, will join us over on Instagram and tag both Michelle (@thelavenderbakery) and I (@lisamcohen) when you do and post your own photo, as well as include the following hashtags, #aBlessingofBreadClub #PandeCalabaza so we can find your loaves when we go searching for them. Happy Baking and have a great week!