Tuesday, 15 November 2016

Hip Hip Challah!

Challah - version 1
Challah Version 2

While I love the rich, almost cakey taste of an enriched bread, the speed at which it disappears made me wonder if I could (or should) cut back on some of the richness of sugar, oil and eggs.

What you see here are the results of two experiments.

The basic recipe came from  here.

Challah - version 1
In version 1, I used 3 cups of flour, 1 cup of wholewheat atta, 1 tsp fresh yeast, 1/4 cup of sugar, 1/4 cup of oil, 2 eggs+1 yolk, 1 egg white for the glaze and 2 tsp salt. I kneaded everything together and let it rest until doubled.  I braided the dough, let the loaf rest for an hour and baked it at 180ÂșC for 30 minutes.

The verdict: Delicious taste, but the sweetness made it hard to eat with meat or other savoury toppings. The crust was thin but distinctive and the crumb was to die for.

Challah Version 2
In version 2, I used 2 cups of flour and 2 cups of wholewheat atta, and cut down the eggs to 1, and the sugar and oil to 1/8th of a cup each. Everything else remained the same.

The verdict: More like the kinds of bread I usually make but a lot softer. I don't think I missed the oil or refined flour at all. The eggy taste was missing too, which was a good thing (I think). The crust was slightly on the chewy side though. Having criticised the sweetness of version 1, I missed it in this version!

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