This bread has it all – the dough is easy to work with, it’s gorgeous to look at, and it tastes heavenly! I'm submitting it to this weeks YeastSpotting (thanks for the idea Sara).
- 3/4 cup warm water (110 degrees F)
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 1/4 teaspoons salt
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons bread machine yeast or instant yeast
- 1 large egg
- 1 tablespoon water
Lightly grease or line with parchment paper one baking sheet.
When dough cycle is complete, remove dough from machine to a lightly floured work surface. Punch dough down and let rest for 5 minutes. If necessary, knead in enough flour to make dough easy to handle.
Divide dough into 3 equal size pieces and roll each piece into 20-inch long rope. Place ropes on prepared baking sheet. Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat braiding to the end of loaf. Pinch ends to seal and tuck under dough.
Lightly beat egg with water. Brush loaf with half of the egg wash, saving the remaining egg wash to brush loaf again before baking. Cover with plastic wrap and place a smooth cotton kitchen towel over plastic wrap and let loaf rise in a warm, draft-free place until almost doubled in size, 45 to 50 minutes.
Brush loaf with the remaining egg wash. If desired, sprinkle loaf with sesame or poppy seeds and bake at 375 degrees F for 25 to 30 minutes or until done (bread is done if it registers 190 degrees F with instant-read thermometer).
Tip: Cover bread with aluminum foil after 15 to 20 minutes of baking to prevent excess browning. Remove bread from baking sheet and cool completely on wire rack.
Storage: Bread may be frozen once cooled completely (2 hours). Wrap in aluminum foil, then place bread in a freezer bag, label and date. Bread can be frozen for up to 3 months. Thaw for 1 hour at room temperature before serving.
Recipe courtesy of Diana’s Desserts
Challah French Toast with Strawberry-Peach Compote
While the bread was cooling I made a Strawberry-Peach Compote. In a small sauté pan, I heated about 1 cup of the diced fruit with 1 Tbsp maple syrup, 1 Tbsp brown sugar, and 1 tsp cinnamon. Cook on low for 10 minutes. Serve over challah french toast slices.