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Hello, all you folks in Claire-land! I've loved getting to know Claire and read her fun, interesting and creative blog each day! I'm never disappointed and always learn something new. I'm feeling right at home with you here because if you're a friend of Claire's I already know I'm going to like you!!
I'm happy today to share a lovely recipe for Challah Bread w/ Honey & Sea Salt - the Five Minute Way. This bread is tender, sweet, smells unbelievably delicious while baking and it's EASY! It parades out of the oven all shiny, golden and fancy-looking as if it came from a gourmet bakery. If you're not familiar with Five Minute Bread, you have definitely been missing out on something wonderful! But after today, you'll know the secrets AND how amazingly simple it is to whip up these awesome breads which require no kneading and honestly, take just five minutes to prepare the dough!
I've been making all sorts of fabulous five-minute breads for several years now, ever since purchasing the book, Artisan Bread in Five Minutes a Day. Being a long-time, old-school, bread maker, I was way beyond skeptical when I read the simple instructions; throw all the ingredients in a large bucket/ container and stir to combine. Let the dough rise for an hour or so and it's ready to be shaped into bread, rolls, pizza crust, naans, etc. I mean, really? Really?? - after all the years I spent meticulously kneading bread dough? I'm here to tell you - REALLY! It works.... and it works with fantastic results and tons of rave reviews. But don't take my word, try it yourself, check out the recipe to find out how you too can become an artisan bread maker!
Oh, and if you happen to have what we at The Café, call YIP or Yeast-Intimidation-Phobia, have no worries - this bread breaks all the yeast rules! 🙂
Well, it's been fun visiting - I love the sunny summertime you're experiencing in Australia - it's still quite chilly where I live in North Carolina, USA. but I do need to get back! Have fun baking and you're always welcome at The Café Sucré Farine! ~ Chris
P.S. Next week is Breakfast is Beautiful Week at The Café! If you need some fun, healthy, easy ideas for breakfast - and maybe a delicious "splurge" (or two), be sure to check in each day!
Challah Bread w/ Honey & Sea Salt - the Five Minute Way!
Ingredients:
1 ¾ cups (415ml) hot tap water
½ cup (118ml) honey
1 ½ tablespoons granulated yeast
1 ½ tablespoons granulated yeast
½ cup (115g) butter, melted
1 tablespoons salt
4 large eggs, lightly beaten
4 large eggs, lightly beaten
8 cups (1000g) all-purpose flour
oil , for greasing the sheet pan
egg wash, 1 egg beaten with 1 tablespoon of water
good quality sea salt, I like Maldon Sea Salt
- Directions:
Place the hot tap water, honey and yeast in a large lidded container (one that will hold at least 5 quarts - I use a food storage bucket) and stir well. Mix in the butter, salt eggs and flour; stir well with a large wooden spoon or a large sturdy whisk (I use this one ) until all the flour is incorporated. - \Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 1½ -2 hours. The dough can be used immediately after the initial rise, though it is much easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
- When you're ready to start baking, oil the baking surface of a sheet pan. Remove half of the dough from the bucket onto a well-floured surface. Return the rest of the dough to the refrigerator if not using.
- Turn the dough several times to coat well with the flour. Divide the dough into thirds, using a dough scraper or knife. Again, turn each ball of dough to coat with flour, then roll the balls between your hands, stretching, to form each into a long rope. If the dough resists shaping, let it rest for 5 minutes and try again. The longer and thinner you make your "ropes" , the longer and thinner your finished loaf will be. If you want a plump, full loaf just leave your ropes a little shorter and fatter. I made mine about 14 inches long. Try to make each rope the same length.
- Line up your three ropes in front of you on a work surface. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.
- Allow the bread to rest and rise on the prepared cookie sheet for approximately 1 hour and 20 minutes (or just 40 minutes if you’re using fresh unrefrigerated dough) or until puffy and doubled in size.
- Preheat the oven to 350˚ F. When the dough is doubled in size, brush all over with the egg wash, then sprinkle liberally with sea salt. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown and the braids near the center of the loaf offer resistance to pressure. Allow to cool before slicing or eating (if you can!).
Adapted from Artisan Bread in Five Minutes a Day
Katy says
Wow! This recipe is from 2012 & there are no comments!? Anyway .. I would like to make it & am wondering if I can use instant yeast instead of granulated yeast? From the directions, I think the rapid/instant yeast would work - it's what I use when making my no-knead breads - but perhaps there is an explanation for why the granulated works better for this bread. Thanks in advance.
Chris Scheuer says
Hi Katy, yes, this was back in the days before many people commented or even found my recipes.
To answer your question, yes you could use instant yeast.