Bear with me for one moment.
Holla!!! I made challah!!!
Ahem, okay now that is out my system, back to our regularly scheduled #SundaySupper program.
This week is a fantastic theme, #SundaySupper is starting January with our culinary bucket list. Everyone makes resolutions at the beginning of a new year, so why not make some culinary ones too?
Although, to be honest I’ve stopped making resolutions. They just get broken or forgotten about anyway. I prefer to make small goals throughout the year and attain them one at a time. Making a list and checking it off as I go is always completely satisfying.
What about you? Are you a resolutions person or do you just give up on them after the first week?
In terms of the culinary bucket list, truth be told I never really kept one. There were only two things I could think of that I really wanted to make and still hadn’t. The first was cheese curds and the second was challah. Knowing I wouldn’t be able to get my cheese ingredients in time, challah it had to be!
One goal for this year is to start making more bread at home. While this isn’t a goal I can check off just once, this theme was a great excuse to get started.
If you are new to bread baking start with this! I know the braid might be intimidating, but trust me it was simple! The dough was so easy to work with, and I had the most tender, sweet, eggy bread in the end. One lesson I did learn, make two loaves! Right in the middle of braiding I started to realize I’m going to end up with one large challah. I’m talking celebration size challah! Ooops, I guess I got a little too excited.
Either braid your second loaf and freeze it as is, or just take the second half of dough and braid it after you defrost it.
- 1¼ cups lukewarm water
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 package (2¼ teaspoons) active dry yeast
- 1 tablespoon canola oil
- ¼ cup sugar
- 4 cups bread flour
- 1 teaspoon kosher salt
- 1 additional egg for egg wash
- In the bowl of your stand mixer, combine the water, egg, egg yolks, yeast, oil and sugar. Whisk until combined.
- Add the flour and salt and using the dough attachment, mix on medium for 3-5 minutes until the dough comes together.
- Let the dough rest for 5 minutes and then mix for another 3-5 minutes until the dough is fairly smooth.
- On a well floured surface, roll the dough into a ball and place in a lightly greased bowl and covered with plastic wrap. Leave in a warm, draft free area to rest until it has doubled in size - about 2 hours.
- Transfer the dough to a floured surface and divide it into 3 even portions. Working with one portion at a time, roll into a 12 inch long rope thats wider in the middle than the ends. Repeat with remaining portions of dough.
- Set one strip in front of you and the remaining two at a 45 degree angle on each side so they just overlap. Tuck the edges in and then gently lift one of the outer strips, crossing over the middle and place it along the outside of the outer strip.
- Next bring that outer strip and cross over the middle, laying it down. Tug on each strip as you braid, continuing all the way down pinching the edges together at the end.
- Transfer to a large baking sheet that has been greased with oil. Brush the top of the challah with oil and cover with plastic wrap. Let rest in a draft free, warm area for about 1/12 hours.
- When ready to bake, remove the plastic wrap and brush with the beaten egg wash.
- Pre-heat your oven to 350 degrees and bake for 25 minutes, rotating half way through. The interior temperature of the challah should read 180 degrees.
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.