I confess, that picture is taken from Google Images, but Joel can do an even better job at braiding multiple layers of bread on top of each other. He's a very talented guy. I like to think that he'll do a really good job braiding our daughter's hair someday....
Both recipes are taken from The Test Kitchen Cookbook. If you don't own this cookbook, we highly recommend you RUN to the store and buy it now. It really is a fabulous cookbook.
Ok, back to the Challah--we like to throw all ingredients in our bread maker, select the dough setting, & let our bread maker do the work for us. Because everyone is throwing out their bread maker these days, you can buy one for $5 at a thrift store pretty easily. We use our $5 bread maker at least once a week & Joel keeps begging for a second one just to keep in his office.
Challah
1/2 cup plus 1 tablespoon water, warm
4 tablespoons unsalted butter, melted and cooled
2 large eggs
1 large egg yolk
3 1/4 cups all-purpose flour
1/4 cup sugar
1 envelope instant or rapid rise yeast
1 1/4 teaspoons salt
After the bread finishes the dough cycle in the bread machine, take it out and braid it if you're having guests. This is a delicious dinner bread plain. If you're not having guests, feel free to just bake the loaf without the braids.
When baked and cooled, slice the bread. Turn the oven to 200 degrees and let the bread "dry" in the oven for 15 minutes.
Whisk together:
6 tablespoons melted butter
1 cup milk
1 large egg
2 tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
Then, slowly whisk 1/2 cup all purpose flour into the bowl.
Pour the batter into a large shallow dish. Soak both sides of bread and cook on a hot skillet until golden brown.
Serve with confectioner sugar and maple syrup. Enjoy! Seriously, it is the best French toast. I promise!
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