Challot! | The Fresh Loaf

Beth Hensperger's Sweet Vanilla Challah, to be precise. These will be appreciation gifts.

Paul

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Those look delicious!

but this bread has always been a winner in the flavor department, previously. Seriously, bread + vanilla = wonderful for my tastebuds.

Paul

Need some herring now! Happy baking Paul

Not a pairing that occurred to me. Each is good but I'm not so sure about both together.

Paul

Challah or Danish with a pat of butter melted on top with a side a herring for breakfast. I always wondered if it was a Russian thing. I prefer herring with French toast made with Challah ;-)

said the old lady as she kissed the cow.

Herring (smoked, pickled, creamed) I could enjoy with regular or whole wheat challah. I just haven't tried it with anything sweet, so that's the part that leaves me thinking "Hmm..."

Paul

they look lovely! lucky recipients ?

Leslie

it is usually this bread. The only thing better than eating it (makes fabulous French toast, by the way), maybe, is baking it. Then the fragrance of fresh bread and vanilla fill the house.

Paul

My goodness those look good. Inspiration to get into the kitchen right now.

These are super simple to shape but look elegant. The egg wash really makes the crust shine, too.

Paul

Very nice, indeed.

Paul

I love adding vanilla to this type of bread also. Looks like the back right one grew a snoot :).

Happy Baking.

Ian

Surely you jest, good sir.

Vanilla is a wonderful thing. I still don't know how it came to be associated with the word "plain".

Paul

I never heard of these before, and I guess that they take the guttural "ch" sound, like challah does. These look delightful, and in my earlier years I consumed a fair amount of challah, so I know how delicious they must be and how wonderful the crumb is. Are they designed to be individual sized or is each one large enough to be shared?

And the 5 grains on your other post also looks great.

alan

Baked weight for these challot (plural of challah) averages 570g. The recipe specifies two loaves per batch and those are very large loaves. I chose to make three loaves per batch this time, from a double batch of dough. The one thing that I would have liked to have done, in retrospect, is bake two per half-sheet pan. Three to a pan was a bit too snug, given how much these expand in the oven.

This and the 5-grain bread are at opposite ends of the spectrum, aren't they?

Paul

The colour is so inviting!

Nice bake Paul :)

Nice to see you back in action again. Since it is getting hot here, you must be heading into the winter dry season.

Paul

Thanks! Its so good to be back! Hope you've been well.

Yup, its getting cold here but at least no more rain :)