It’s Saturday! I don’t normally schedule posts for Saturdays because most people are out doing their Saturdayweekendfunfamilyandfriends type things and aren’t worried about recipes or what they are going to eat for the day. But, just in case you’d like a little Saturday bread project, this could be right up your alley. I don’t know about you, but there are some days that I love a good bread project.
If you’ve never met a challah (pronouced ha-le) loaf before, you’re sure to become instant friends. Around our house, we call this cloud bread, mostly for its shape. But, it stands true for the texture as well. It’s like buttah. Challah has a nice shiny crust, but a soft and fluffy center. And to make it even better, this one’s got blueberries, too.
I hear there are some people who are still using sandwich (loaf) bread to make french toast. I beg you to stop that right now. Make this bread and THEN make french toast with it. It’ll change your life. Well, it’ll at least change the way you eat french toast.
Blueberry Challah Bread (from Red Shallot Kitchen)
– INGREDIENTS –
- 3 1/2 to 4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup sugar
- 3 tablespoons butter, plus 2 tablespoons (melted) for brushing
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup dried blueberries
- 1/4 cup rum
– PREPARATION –
- Place the dried blueberries in a medium sized bowl and pour the rum over them. Let it sit until most of the rum is absorbed by the blueberries, and the blueberries turn soft. Drain and set aside.
- In a small saucepan, heat and stir milk, salt, 1 tablespoon of sugar, and butter over medium heat until the butter melts and the temperature registers to 110-120 degrees F. Remove from the heat, add yeast and mix until the yeast dissolves. Let it rest about 5 to 10 minutes, until the yeast mixture turns foamy. Transfer the yeast mixture to a large mixing bowl. Add the remaining sugar and 3 1/2 cups of flour, along with the eggs.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour (if needed) to make a moderately stiff dough that is smooth and elastic. Fold in the blueberries. Shape into a ball. Place in a lightly greased bowl, turn once to grease surface. Cover and let rise in a warm place until it doubles in size, about 1 hour.
- Punch down the dough, and divide into 3 portions. Roll each portion into a ball, then roll each ball into an evenly thick rope about 16-inch long. Line 3 ropes on a greased baking sheet, and braid the ropes loosely from one end to the other end. Press the ropes ends together to seal.
5. Let rise and bake in the 375 degrees F oven for 25 to 30 minutes, or until turns golden brown. Remove the bread from the oven, brush with melted butter immediately. Transfer to a wire rack to cool down.
On a side note, there have been over 1000 visitors to this little site! Amazing. I started this for fun and I’m so glad that others are enjoying it and using it as well.