THIS WEEK’S RECIPE: CHALLAH
How’s this for a HOMEGROWN collaboration? This week’s recipe comes from two generous parties: Clare, who posted the mouth-watering photo above, and Chris, who came to the rescue with the appealingly straightforward recipe below. “It’s a recipe given to me years ago by the wife of a rabbi,” he writes. We would say something uplifting about the spirit of teamwork if our mouths weren’t so full of delicious egg bread. Thanks, guys! (Recommended reading: a bit about Clare, the original post.)
WHAT YOU’LL NEED
Makes two loaves
» 3 cups all-purpose white flour
» 1-1/2 Tbsp yeast
» 4 Tbsp sugar
» 2 large eggs, beaten
» 6 Tbsp vegetable oil
» 3/4 cup water
WHAT TO DO
Combine the flour, yeast, and sugar. In a separate bowl, mix together the eggs, oil, and water. Incorporate the wet and the dry ingredients together and kneed for several minutes. (You can use a bread machine to automatically combine, mix, and kneed the dough. Just make sure to select a setting that does not include baking; you’ll want to handle that part separately.)
When the dough is ready, divide it into two equal parts to make two loaves. Take one part, divide it into three equal sections and braid it. Do the same for the other loaf. Preheat the oven to 350. Place both loaves on a nonstick baking sheet and allow them to set out on the counter until each has doubled in size. Brush the tops with beaten egg and sprinkle with poppy or sesame seeds, if desired. Bake in the oven for 20 to 25 minutes or until golden brown on top.
With many farm shares winding down for the season, we’ve put the CSA Cookoff to bed for the year. Look for it again in late spring, sprouting along with the arugula and asparagus. In the meantime, meet HOME Cooked, a winter-friendly recipe file that revels in the earthier corners of the fridge and the pantry. Think root veggies and baked goods. We’ll post a recipe each week, featuring dishes from you. Don’t be shy. Share the goods. Especially the baked goods.