As I type this recipe, the delicious and familiar smells of roasted garlic, sautéed onions, and baked apples waft through my childhood home. Usually I relish these smells of my mother cooking, but as I sit at my childhood desk today on Yom Kippur I am starving. At home, I help with pastry, but Mom is the Chef. My contributions this our Break Fast dinner were a marzipan challah, petits fours, a key lime pie, and this savory Breakfast for Break Fast challah. Woven, of course!
Challah (inspired by The Challah Blog):
- 1 1/4 cup very warm water
- 1 tbsp active dry or instant yeast
- 3 tbsp honey
- 3 eggs + 1 egg for wash
- 1/2 cup canola oil
- 6 cup bread flour
- 2 teaspoon salt
- 1 stick cream cheese
- Handful of chives
- Everything bagel spices (1 T white sesame seeds, 1 T dried onion, 2 t poppy seeds, 1/2 t onion powder, 1/4 t garlic powder)
- In a large mixing bowl, combine the yeast with the water. Add in the honey slowly. Mix gently.
- Let the mixture sit until it has developed eruptions and smells like beer.
- Mix in 3 eggs and canola oil.
- If you have a stand mixer, use it to mix in the flour.
- Mix in the salt.
- The dough should stick together as a ball.
- If the dough isn't sticky enough, add a bit of water.
- If the dough is too sticky, add a bit of flour.
- Punch ("knead") the dough a few times.
- Place dough ball in an oiled bowl; cover with plastic wrap; allow to sit for at least 1.5 hours.
- Prepare your filling: chop the chives, mix with cream cheese, and season.
- Punch out the air bubbles.
- Separate the ball into 4 equal-sized pieces.
- Using a rolling pin, roll out each piece into a flat triangle, square, whatever. Maximize surface area but don't make each piece too thin; 1/2 inch is a good thickness.
- Spoon the cream cheese mixture evenly over the dough, avoiding the edges.
- Roll up each piece into a log ("strand"). Pinch the edges so that no precious filling is lost.
- Make sure each strand is at least 10 inches. (You can stretch it, gently.)
- Pre-heat the oven to 350 degrees.
- On a cookie sheet lined with parchment paper, braid the 4 strands.
- Allow the dough to rise 20-30 minutes.
- Brush the dough with the 4th egg. (I use the yolk and egg white.)
- Sprinkle with Everything bagel spices.
- Put the challah in the oven for 35 minutes or until the loaf is a perfect golden brown.
- Voilà! Enjoy.