Time for the final loaf before Thanksgiving, this one is a gift for my sister and her co-workers. This loaf has an extra step I’ve not tried before and I am curious and hopeful about how it will turn out.
The cookbook notes that Challah is usually made with all white flour and this will be slightly more dense with the addition of whole wheat flour.
I added ingredients to the bread machine pan in the following order:
1 cup water
3 large eggs
1/4 cup pistachio oil (recipe calls for vegetable oil. After getting started, I realized I was out and went for the more flavorful pistachio.)
2 1/2 tablespoons honey
2 teaspoons salt
2 cups whole wheat flour
2 cups bread flour
2 tablespoons gluten
1 1/4 tablespoons instant potato flakes
2 1/2 teaspoons SAF yeast
There are options in the cookbook to use medium or dark crust setting (I chose medium) and Basic or Whole Wheat bread settings (I opted for Basic.)
This is not a loaf to “set it and forget it”, however. At the end of Rise 2, I needed to stop the machine and remove the warm dough from the pan. The instructions are then to divide the dough into 2 equal portions, a roll each portion into a “fat oblong sausage” about 10 inches long. Next, Ms. Hensperger writes:
“Place the two pieces side by side. Holding each end, wrap one around the other, twisting each one at the same time, to create a fat twist effect. Tuck under the ends and replace in the pan in the machine. The twist shape will bake in the machine.”
I am not sure if I did that correctly, I ended up with a twisty-looking circle. We shall see how it turns out. Once the loaf was back in the pan, I let it rise for 55 minutes and then bake for 60. The loaf was then removed from the bread pan and placed on a rack to cool completely.
Once again, photos and impressions will follow.