Ali Edwards is hosting a week-long challenge to document your life in photographs and words. If you’re interested in taking part in this challenge, then click here to learn more about it.
My first set of photos for this Challenge can be found by clicking here. (I’ll do the real write-ups next Sunday.)
To that end, if you’ve ever participated in the weekly or month-long Slice of Life Challenge, then consider this as a way to enhance your slice of life story writing! Ali’s Challenge is essentially a celebration of the ordinary lives we lead (and then using photos and words to make what might seem mundane into something extraordinary).
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great! thanks!
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I’m just wrapping up documenting all “30 Days Hath September.” It’s been quite the challenge.
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Zoe:
Here’s the recipe for the one pictured above.
Ingredients:
• 1 tsp. granulated organic sugar
• 1 ½ cups warm water
• 2 packages of active dry instant yeast or bread yeast
• 3 cups whole wheat flour
• 4 cups of unbleached white flour
• 2 tsp. salt
• ¼ cup honey
• 1/3 cup granulated organic sugar
• ½ cup of unsalted, melted butter
• 3 whole jumbo eggs
• 2 egg yolks
• 8 oz. package of raisins
• Egg Wash:
1 egg yolk, lightly beaten and mixed with 1 tsp. sugar and 1 tbsp. water
1. In a large mixing bowl, stir 1 tsp. sugar into the 1½ cups of warm water. Sprinkle in yeast and stir well; let stand until frothy or foamy, about 10 minutes.
Using a wooden spoon, stir in 7 cups of the flour and salt. Add honey, the 1/3 cup sugar, melted butter (or vegetable oil or melted margarine, if using), whole eggs and egg yolks; stir until dough forms.
2. Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining 1 cup flour as necessary to prevent sticking (you may need to add more flour if your dough is still too sticky. Add in one tablespoon at a time until the dough is cohesive). Place dough in a greased glass or ceramic bowl, turning to grease dough all over. Cover bowl with greased plastic wrap or a warm damp kitchen towel; let dough rise in warm draft-free place until doubled in size and indentation remains when dough is poked with 2 fingers, about one hour or more. Punch down dough with both fists. Transfer dough to counter where it should rest for 10 minutes. Then, knead in raisins.
4. To Make a Braided Challah:
Divide dough into thirds; roll each quarter into a long rope. Place side by side on a greased rimmed baking sheet; pound ropes together at one end with the side of a fist. Starting at pounded end, begin braiding. Repeat until braid is complete. Finally, tuck the ends under the braid on both sides.
5. Cover crown loaf or braid loaf with plastic wrap or damp kitchen towel; let rise in warm draft-free place until doubled in size, about one hour.
6. Egg Wash:
Stir egg yolk with 1 tsp. sugar and 1 tbsp. water; brush over loaf.
Bake in center of 350°F oven until deep golden brown and loaf sounds hollow when tapped on bottom, 30 – 35 minutes. Cool on rack for 15 minutes or more.
Yield: 1 extra-large loaf or 2 large loaves.
Also, here’s a great one that you can use too. (I made this one last year.)
Stacey’s Yamim Noraim Challah
Ingredients:
1 tsp. granulated organic sugar
1 1/2 cups warm water
2 packages of active dry instant yeast or bread yeast
5 cups whole wheat flour
2 cups of unbleached white flour
2 tsp. salt
1/4 cup honey
1/3 cup granulated organic sugar
1/2 cup of unsalted butter – melted
3 whole jumbo eggs
2 egg yolks
8 oz. package of assorted organic dried fruits (i.e., mangoes, prunes, pineapple, apple, apricots)
Egg Wash:
1 egg yolk, lightly beaten and mixed with 1 tsp. sugar and 1 tbsp. water
1. In a large mixing bowl, stir the 1 tsp. sugar into the 1 1/2 cups warm water. Sprinkle in yeast and stir well; let stand until frothy or foamy, about 10 minutes.
Using a wooden spoon, stir in 7 cups of the flour, saffron (if using) and salt. Add honey, the 1/3 cup sugar, melted butter (or vegetable oil or melted margarine, if using), whole eggs and egg yolks; stir until dough forms.
2. Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining 1 cup flour as necessary to prevent sticking (you may need to add more flour if your dough is still too sticky. Add in one tablspoon at a time until the dough is cohesive). Place dough in a greased glass or ceramic bowl, turning to grease dough all over. Cover bowl with greased plastic wrap or a warm damp kitchen towel; let dough rise in warm draft-free place until doubled in size and indentation remains when dough is poked with 2 fingers, about one hour or so. Punch down dough, transfer dough to work surface, let rest for 10 minutes, then knead in raisins (if using).
3. To Make Round Crown Loaf:
Roll out dough into a 30-inch (76 cm) long rope. Holding one end in place, wind remaining rope around end to form a fairly tight spiral that is slightly higher in the center of dough. Transfer dough to a greased rimmed baking sheet.
4. To Make a 4 rope Braided Loaf:
Divide dough into quarters; roll each quarter into 18-inch (45 cm) long ropes. Place side by side on a greased rimmed baking sheet; pinch ropes together at one end. Starting at pinched end, move second rope from left over rope on its right. Move far right rope over 2 ropes on left. Move far left rope over 2 ropes on right. Repeat until braid is complete; tuck ends under braid.
5. Cover crown loaf or braid loaf with plastic wrap or damp kitchen towel; let rise in warm draft-free place until doubled in size, about one hour.
6. Egg Wash:
Stir egg yolk with 1 tsp. sugar and 1 tbsp. water; brush over loaf (s).
Bake in center of 350°F/180°C oven until deep golden brown and loaf sounds hollow when tapped on bottom, 30 to 35 minutes. Let cool on rack for 15 minutes before slicing.
Makes 1 “generously” large loaf or 2 large loaves.
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What’s your recipe for challah? It looks delicious!
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