Challah back ya’ll
I’m pretty sure Chef Brooks is tired of Day 7′s curriculum. If I had a dollar for each of the times that one of her students says “Holla!” on challah day, I’d be running my B&B by now. But, joking aside, this was my most rewarding day of B&P so far. That challah dough is so much fun to braid, and it comes out of the oven such a beautiful deep, golden brown, it’s hard not to be satisfied. So, even though we may have been annoying with our “Challah” jokes, I think Chef Brooks was happy with our braiding and browning on Day 7.
We made the batch of challah dough in the industrial mixer so it was large enough for the entire class. This way we were able to focus our energies on the braiding of the dough.
We had the option of either creating a three-strand braided loaf, or a 6-strand braided loaf. Go big or go home, I always say (sure I do),….so I opted for the 6 strands. It just looked like a bit more fun!
My loaf, mid-braid
We egg-washed the dough prior to proofing, and then again after proofing just before placing it in the oven. This is what allows for the exterior of the dough to darken so deliciously!
Then, we waited while the bread baked. All of us watched in awe as our yellow loaves turned into golden beauties. Best day ever! Challah!