Maple
Challah Loaves
By
Eva M. Heater
Because I’m a musician by education and trade, I’ve had to
do many things to support my music habit. One of them was working in a kosher
bakery. I’d find myself braiding challahs at 4 a.m. Friday mornings, and thought
I was a badass because I could do the six-braids really fast without even
looking, even though I’m a card-carrying member of the goyim.* I learned the
many delights of kosher baking back then, especially challah. What a delicious
bread! It truly is manna from Heaven.
This recipe is my own adaptation of the large commercial
recipe, with the unusual twist in adding maple syrup. It makes two loaves, or
many hot cross buns, challah’s close relative. No matter what your personal
beliefs, this bread is worth celebrating!
Ingredients:
1
tablespoon SAF yeast, or 1 ½ packages of active dry yeast
¾ cup
lukewarm water
1
tablespoon malt syrup
1
tablespoon bread salt from King Arthur Flour
½ cup of
your favorite vegetable oil; choose one without a strong taste. I use canola
oil
4 large
Pete & Gerry’s eggs, or 3 duck eggs from your neighbor, for extra richness!
¾ cup Grade
B maple syrup from your favorite local sugar house**
7-8 cups of
King Arthur unbleached all-purpose flour, or King Arthur bread flour if you’re
using a mixer
1 more egg
and 2 tablespoons water, for egg wash
1
tablespoon of poppy or sesame seeds for the topping, if you want
*If you’re making this kosher, use kosher ingredients in a
kosher kitchen, and I assume you know the drill. My kitchen is excruciatingly not
kosher, largely because of shellfish and cheeseburgers and other stuff. Not
being Jewish doesn’t help.
**There’s a new classification system for grading maple
syrup. Grade B is now called “Grade A dark with a robust taste.” This is
difficult to remember and I don’t think it will last long, so I’m still
referring to it as Grade B.
Let’s do this thing:
1. In
your favorite large bread bowl, dissolve yeast and 1 tablespoon of malt syrup
in ¾ cup lukewarm water. Let it sit for a couple of minutes to make the yeast
happy. Yes, yes, I know that you don’t have to do this with instant yeast, but
I do it anyway. Tough.
2. Whisk
the oil into the yeast mixture, then whisk in the 4 eggs, one at a time, then
the ¾ cup maple syrup and 1 tablespoon bread salt. Mix thoroughly.
3. Gradually
add the flour, a cup or so at a time, until the dough holds together. If you’re
using a mixer, start with the paddle, and switch to the dough hook when the
dough gets thick enough. Creating bread, forming a living loaf, is a very
personal thing. Use your best judgment about how much flour is enough. I find
that the weather affects this noticeably; when it’s raining, I usually don’t
need quite as much flour as when it’s dry. Also, more flour is usually needed
in winter than in the summer.
4. When
the dough has reached the consistency you want, it’s time to knead. If you’re
doing it by hand, turn the dough out onto a floured surface, and knead until
smooth and satiny. If you’re using a mixer, knead for about 5 minutes.
5. Place
the beautiful golden dough into a large greased bowl, flip the dough to coat
the top with grease, cover the bowl with plastic wrap, and let rise in a warm
place until the dough has doubled in size, about an hour or so. Punch the dough
down, cover, and let rise again for about 45 minutes. The flavor develops more
during this second rise, so please don’t skip it. As it rises, you will already
be able to smell the maple syrup, in addition to that wonderful yeasty smell
that rising bread already gives off.
6. At
this point, you need to make a choice. Challah loaves have traditionally been intricately
braided using 6 strips of dough. If you want to do this, and haven’t worked in
a kosher bakery, there’s really good instructional YouTube videos that are easy
to follow. (Use 6 socks bunched together with a chip clip to practice on,
before you try it with actual dough. Trust me.) Or, you can use regular bread
pans and not braid them. Divide the dough into two equal loaves, and if you’re
braiding, divide each loaf into six equal pieces and have at it. When you’re
done braiding, put each loaf on a baking sheet covered with parchment. If
you’re using loaf pans, form each half into loaves, and put in the prepared
pans.
7. Cover
the loaves with a lightweight kitchen towel and let them rise until almost
doubled in size. About 10 minutes before you think they’re ready to bake,
pre-heat your oven to 375 degrees. Make an egg wash with the extra egg and
water, and coat each loaf thoroughly with egg wash. If you want to add sesame
seeds or poppy seeds for topping, sprinkle it on top of the egg wash.
8. Bake
at 375 degrees for 35-45 minutes. Loaves are done when they are a beautiful
golden brown, and they “thump” done (a family technique). Use your favorite
method for judging done-ness. Cool loaves on a rack. Please try to control
yourself and let the loaves cool before you start eating them. The subtle maple
flavor makes this bread so very, very special!