With my 6th BBA Challenge bread behind me I find I am falling into a rhythm of setting aside a day each week to complete my challenge bread and am quite enjoying the experience. This week's bread was Challah, the traditional Jewish bread made for Sabbath and holidays. According to Jewish tradition, Sabbath and holiday meals begin with a blessing over four loaves of bread (two Friday night and two Saturday afternoon). Most loaves of Challah are braided, and the inclusion of eggs probably developed as a way to use up eggs before Sabbath began. Along with the brioche bread, I probably never would have chosen to make a Challah bread on my own, as we just do not favor soft crumb breads that include eggs. I found the Challah very easy to create, and I must admit we did enjoy the change from our usual crusty Italian loaves. This bread was absolutely delicious sliced and slathered with a spoonful of my homemade Apricot Amaretto jam.

This was the first bread we have made from the Bread Baker's Apprentice book that did not include using a starter. All the ingredients are mixed together and then kneaded for about 10 minutes or until smooth. The dough goes through two fermentations before it is finally shaped. There are many options for shaping this dough, the traditional one including two braids, one on top of the other. I chose to make a simple braided loaf. Although the book states you can make two loaves, at the time I was shaping my dough I felt there was not enough dough for two braided loaves although I found out later as the bread was baking that I was wrong. I braided my bread into one loaf and let it proof for an hour after brushing it with an egg wash which gives the bread it's distinctive golden color. Just before baking, another brush of the egg wash was completed along with a sprinkle of mixed seeds and my Challah was ready for the oven.

 

Despite the fact I initially did not feel I had enough dough for two loaves, the Challah rose so much as it was baking I realized I could have easily divided the dough into two. My Challah was an amazing, light and airy loaf of bread, and I am sure even my Jewish brother would be quite proud of my results. Although my family all thoroughly enjoyed the Challah, I doubt I will be making it again anytime soon. We simply prefer a more traditional Italian type of bread with a crisp crust and a coarse crumb like next week's Ciabatta bread.