Challah Bread…a new recipe!

I love some good Challah Bread. It’s airy, soft, eggy, slightly sweet, and so shiny! Perfect to use for bread pudding, french toast, cheeseburger buns, or toasted with Nutella. My original recipe doesn’t turn out quite as amazing as I’d like, so I’m on the hunt for the ultimate Challah recipe. Today’s recipe comes from my friend Connie H., in NJ, who makes an absolutely beautiful loaf of braided Challah bread.

Here’s what I did…

I whisked the eggs and milk together

I whisked the eggs and oil together, then added the very warm water

in a separate bowl I sifted in the flour...

in a separate bowl I sifted in the flour…

the salt...

the salt…

 the sugar...

the sugar…

and the yeast...

and the yeast…

mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl

mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl

once it was rested, I rolled into a log, so i could portion out 4 pieces accurately

once it was rested, I rolled into a log, so i could portion out 4 pieces accurately

rolled each portion into even lengths, about 12" long

rolled each portion into even lengths, about 12″ long

Pinch all pieces together at the top

Pinch all pieces together at the top

step 2: cross the centers and go under the outer left and over the outer right

step 2: cross the centers and go under the outer left and over the outer right

step 3: cross the original outer right over the original  outer left.

step 3: cross the original outer right over the original outer left.

step 4: take new outer right and cross over, take new outer right and cross under

step 4: take new outer right and cross over, take new outer right and cross under

step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.

step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.

i reserved some of my dough to make burger buns....my favorite!!

i reserved some of my dough to make burger buns….my favorite!!

covered with oil sprayed plastic, and let rise a few hours

covered with oil sprayed plastic, and let rise a few hours

while the oven heated, I brushed the loaf gently with egg wash  and sprinkled with seeds

while the oven heated, I brushed the loaf gently with egg wash and sprinkled with seeds

Viola! I big loaf for french toast and buns for burgers.

Viola! I big loaf for french toast and buns for burgers.

Here’s Connie’s Recipe…

Connie’s Challah Bread

Connie's recipe

Connie’s recipe…enjoy!

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Garlic Knots

What’s a girl gonna do with oodles of pizza dough? Make garlic knots of course! Making homemade pizza dough is way easier than it seems. Not as easy as buying from the freezer section of the store, but definitely more rewarding. We eat a lot of pizza (a whole lot) so I figured out a few recipes to incorporate the extra dough, and here is one of them.

Garlic Knots. Bitesize. Addictive. Irresistable.

Here’s what I did…

I combined the yeast, warm water,  and a bit of sugar

I combined the yeast, warm water, and a bit of sugar

I added salt, oil, sugar and 1 cup of flour to make a slurry...the yeast is getting happy

I added salt, oil, sugar and 1 cup of flour to make a slurry…the yeast is getting happy

added the rest of the flour slowly

added the rest of the flour slowly

until it looked like this, just pulled together into a sticky ball

until it looked like this, just pulled together into a sticky ball

consistency of dough should be very "squishy"

consistency of dough should be very “squishy”

after kneading about 5-10 minutes, with lots of throwing it down on the work surface, the dough gets smooth and is still very tender

after kneading about 5-10 minutes, with lots of throwing it down on the work surface, the dough gets smooth and is still very tender

cover and let rise in warm area

cover and let rise in warm area

it grew rapidly

it grew rapidly

and kept growing after I punched it down

and kept growing after I punched it down

the dough...soft as a pillow after rising an hour or more

the dough…soft as a pillow after rising an hour or more

roll out as long as your hand breadth

roll out as long as your hand breadth

tie in a knot

tie in a knot

 a great way to keep little hands busy

a great way to keep little hands busy

ready to go

ready to go

while the knots are cooking, I pull out my olive oil that's been marinating minced garlic

while the knots are cooking, I pull out my olive oil that’s been marinating minced garlic

add some fresh herbs, slat pepper, and more garlic

add some fresh herbs, salt,  pepper, and more garlic

once cooked, they can be dumped in a big bowl

once cooked, they can be dumped in a big bowl

toss them in A LOT of garlic Olive Oil.... A LOT I SAID!

toss them in A LOT of garlic Olive Oil…. A LOT I SAID!

cook for another couple of minutes before eaten so they are fragrant and watm

cook for another couple of minutes before eaten so they are fragrant and watm

Here’s what you’ll need

Garlic Knots

1 c. lukewarm water

1 package fast acting yeast

1 tsp.+  salt

1/2 tsp. sugar

2 Tbsp. Olive Oil

1 c. (whole wheat flour optional for this 1 cup)

 1.5 – 2 c. flour additional

1/4 c. “good” Olive Oil

8 heads of Garlic, minced

1 tsp. dried parsley

s/p to taste

bake knots at 425º for 5-10 mins