Bread Archives - Splash of Sherri

funfetti challah with sprinkles

Posted on June 29, 2020 by Sherri

What do you get when you mix a ton of colorful rainbow sprinkles with challah dough? A funfetti challah with sprinkles that’s as delicious as it is beautiful, perfect for Pride Shabbat (or any Shabbat really!) and to keep the party going made even more delicious on Sunday when turned into French toast! When you slice into it, there’s a gorgeous watercolor effect that happens where the sprinkles melt into the dough. Don’t you just love sprinkles and the magic they create? Not to mention the smiles they bring!

I’d like to tell you I have a great story for why I added sprinkles to my challah like maybe my bubbie worked in a sprinkle factory, but I don’t. She did work in a bakery though. I was asked to make a video for a rainbow challah for Pride Shabbat, but it’s such a potchke (Yiddish meaning something that’s fussy). I suggested doing a demo for a funfetti challah with sprinkles instead. I knew most of the people viewing would be first time or novice bakers and I wanted them to have a successful experience they would feel proud of. Baking bread can be a little intimidating, and I didn’t want to overwhelm anyone.

That’s what inspired me to make this gorgeous watercolor challah for Pride and of course anytime you want to put a smile on someones face. It’s a fun and colorful way to grace your table. Fyi, the sprinkles I use are from Sweetapolita.com. They are crisp and crunchy, not waxy like store bought. Full disclosure, I’m a sprinkle snob! More about that later, in the meantime – Enjoy!

ingredients
1 cup warm water
2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ vegetable oil (I use extra light olive oil)
2 extra-large eggs* plus 1 additional egg yolk (large will be fine too)
2 teaspoons vanilla extract
4 to 4 ½ cups all-purpose flour
3/8 cup rainbow sprinkles plus more for sprinkling on top
1 tablespoon fine kosher salt
egg wash
1 egg, splash of water, pinch of salt and pinch of sugar beaten together.

directions:
In a large mixing bowl (or bowl of a stand mixer with the paddle attachment) add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. If your yeast doesn’t bloom (bubble), it is not fresh and your bread won’t rise. Start again if this happens.

Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. After the addition of 3 ½ cups, add in the sprinkles. Then continue to add flour until the dough comes away from the sides and is no longer sticky. That’s when you know it has enough flour.

I mix the dough by hand and then when it’s time to knead it, I knead it right in the same bowl. That’s the way I learned and it keeps the mess down. Knead the dough for 5 minutes or until the dough springs back when touched.

Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.

Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place on a sheet pan lined with parchment paper. Brush each challah with egg wash and let rise for 1 hour in a warm place.

30 minutes before ready to bake, set oven rack to the center of the oven and preheat to 350 degrees. Before placing in the oven, brush with egg wash again and sprinkle the top with rainbow sprinkles.

Bake at 350 for 20 to 25 minutes or until light golden brown. It’s done when golden brown and sounds hollow when you tap on the bottom. You can also use a cake tester or bamboo stick to check for doneness.

*I always bake with extra-large eggs. My mother did and I find I get great results. Ina Garten, the Barefoot Contessa, does as well and if it’s okay with Ina, it’s okay for me! If you only have large eggs, that will be just fine. Your recipe may take a bit less flour.

the new passover bagel

Posted on April 12, 2020 by Sherri

This year I tried a new Passover bagel recipe. It’s unlike any other I have tried before. Why is this bagel different from all other bagels? Sorry, but I think you knew I just had to go there! For one thing it’s made with almond flour making them gluten free. It’s not like a big crusty and doughy bagel made with flour and yeast, but it can’t be – no yeast or flour! However, using just a few Passover friendly ingredients I was able to bake something that was the perfect addition to our Sunday morning breakfast. It’s crusty on the outside and a little chewy on the inside which gives that bagel feel. You won’t believe it!

The Passover bagels we all know and love during this holiday are really more like rolls or popovers than a bagel. They are really good, but not a bagel as much as we try to convince ourselves they are! These are much more like a bagel and they are even boiled first. When I made them this morning I could not wait to share them with you. They get a big thumbs up from my family and if only we had lox in the house it would have be a win, win! But, we did have TempTee cream cheese so no complaints!

They are really easy to make and once you get the hang of it, the second time around is even easier. It took me about 20 minutes to get the dough ready and boil them so not too bad. Baking was under 30 minutes which was great. All in all worth the 45 minutes start to finish with an end result of 6 delicious Passover bagels. They are best warm from the oven, but what isn’t? I really liked it toasted (which I definitely recommend for any leftovers the next day). My son thinks they will be great as bagel chips, I’ll have to get back to you on that. The recipe only makes six and they all disappeared in minutes, so no leftovers today to try that out.

One of the fun things about Passover is we make different foods we don’t ordinarily during the year. This makes them more special and boy do we have to be creative about it! The new Passover bagel is proof of that! I hope you give this recipe a try – I think you’ll really like it. Happy Sunday everyone…..Enjoy!

Ingredients
3 cups blanched almond flour
1 cup potato starch (or tapioca starch)
2 teaspoons baking powder (kosher for Passover)
2 tablespoons. honey
2 tablespoons apple cider vinegar*
1 ½ teaspoons kosher salt
2/3 cup warm water
1 egg (or yolk only) – for egg wash
Toppings: everything bagel spice, sesame seeds, Poppy seeds, or other favorite bagel topping

set up
1. Line a baking sheet with parchment paper and set aside.
2. Set your rack in the center of the oven and preheat oven to 350° F
3. Set a large shallow pot of water filled ¾ full on the stove and bring to a boil. By the time you are done with the dough it should be boiling. Once it comes to a boil reduce the heat so you have a gentle boil.

time to make the bagels…
In a large bowl combine all the dry ingredients until well incorporated and there are no lumps. In a second bowl or large measuring cup, combine all wet ingredients (except the egg) and mix by hand until honey looks dissolved. Make a well in the center of the dry ingredients and mix in the wet until a smooth dough forms. It feels like a moist playdoh. Let it rest for a couple of minutes.

Divide the dough into 6 equal portions which will be a little over ½ cup each. Roll each piece into a ball and then flatten slightly. Press your index finger into the center and make a hole. The dough is pliable enough to pick up and form it from both sides. Repeat with each bagel.

Carefully drop bagels into the simmering water and wait until they float to the top. This takes about 30 seconds to a minute. Gently remove with a slotted spoon and arrange them on the prepared baking sheet. Continue with all of the bagels.

Bake the bagels for 10 minutes.

Remove bagels from oven and brush with beaten egg or egg yolk (whichever you are using) and topping. It’s best to brush and top one bagel at a time so the seeds will stick.

Return bagels to the oven and cook for 20-25 more minutes until golden brown. Remove from oven and allow to rest for 10-20 minutes before serving. Some sites say this allows for them to firm up a bit. If there are leftovers the next day, toasting is best.

*a few sites say you can omit the cider vinegar bit I think you need it. Speaking of sites, I have adapted this recipe from various sites all extremely similar or the same I don’t have a clue which one created it. So here is a shout out to just a few I looked at. www.kiwiandcarrot.com www.koshereveryday.com and www.healthstartsinthekitchen.com if you are the original creator, please take a bow!

everyday challah

Posted on March 24, 2020 by Sherri

Last week I made an easy and delicious everyday challah. Nothing brings me more peace than baking challah on Friday morning. Last Friday was especially welcome and in some way much needed therapy. There are so many changes in all of our lives right now. Like everyone else, I am doing my best to find the constants that will keep my spirits up and some sense of normal in what we are all calling our new normal.

Baking challah every week is one of those constants. Imagine my frustration when I realized I was low on bread flour which is what I ordinarily use for my weekly recipe. http://www.splashofsherri.com/2014/03/29/whats-cooking-today/ It also calls for 6 eggs which I just couldn’t spare. I needed a recipe that would utilize all-purpose flour and fewer eggs. Then I remembered not only do I have one, but I created one that’s amazing!

A couple of years ago I was asked to create an easy challah recipe for a Shabbat Across America event here in Columbus. The parameters given to me were: it had to be something 500 people could effortlessly put together, utilize limited and simple ingredients, was easy to handle, and to keep in mind most people attending had never baked before.

I tested several recipes, baked and tasted many challahs (tough job!) then came up with something I adapted to fit the criteria. The result is what I call an everyday challah because it’s so easy, you will want to make it everyday! It’s so soft and cakelike, has a great chew, is easy and quick to put together, and is very delicious! FYI, the challah bake was a huge success. Everyone had an amazing time and went home with 2 delicious challahs to share with their family. That made me very happy.

Moral of the story, sometimes it’s okay to shake up your routine. It might even mean you will find an old favorite recipe to bake and enjoy. I’m sharing the recipe today (on a Monday) not only because I had a request to share it after posting it on Instagram, but because challah is comforting every day of the week and right now, we need all the comfort we can find, anywhere we can find it. I hope you will give this easy and delicious everyday challah a try, it’s sure to bring some comfort to your day. Enjoy!

*Just a quick note* If you don’t have the suggested ingredients here’s how you can sub…For the oil, you can use whatever oil you have in the house as long as it’s not flavored (that’s a whole different post!). Egg size is flexible too, you will just need to add a couple extra tablespoons of flour for larger eggs. If you only have honey in the house (no sugar) sub equal amounts but you will need to add an extra 1/8 to 1/4 cup of flour to compensate for the extra moisture.

ingredients
1 cup warm water
1 package or 2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ cup vegetable oil (I always use regular or extra light olive oil)
2 large eggs
3½ to 4 cups all-purpose flour
2½ teaspoons fine kosher salt

Egg wash before baking: 1 egg, splash of water, pinch of salt and pinch of sugar beaten together and brushed on the bread. Alternative: in lieu of egg wash, you can brush the challah with oil
Sesame or poppy seeds (optional)

directions:
step 1: In a large mixing bowl, add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. Helpful tip: When the yeast bubbles, that is what is referred to as yeast blooming. If your yeast doesn’t bloom, it is not fresh and your bread won’t rise.

step 2: Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. If it’s too tough to mix with a spoon, you can use your hand until the flour has fully incorporated into the dough. When the dough comes away from the sides and is no longer sticky, it has enough flour.

step 3: Knead the dough for 5 minutes or until the dough springs back when touched.

step 4: Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.

step 5: Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place in tin sprayed with oil. Alternatively you can place on a sheet pan lined with parchment paper.

step 6: Let rise for 1 hour in a warm place. Brush each challah with egg wash, leave plain or sprinkle with sesame or poppy seeds.

30 minutes into the rise time, set oven rack to the center of the oven and preheat to 350 degrees.

step 7: Bake at 350 for 25 to 35 minutes or until golden brown. When baking in a loaf tin, you can use a toothpick or cake tester to check if it’s done. If you place it on a sheet pan lined with parchment, it is done when golden brown and sounds hollow when you tap on the bottom. Now it’ time to enjoy your easy and delicious everyday challah!

sweet potato challah – vegan, delicious, and super easy!

Posted on February 21, 2020 by Sherri

A couple of weeks ago I made a sweet potato challah that’s vegan, delicious and super easy! It came out totally amazing – not to mention pretty to look at! By now, you must know how much I love to bake, photograph, and of course eat challah – it’s my own personal trifecta. It came out so good, I couldn’t wait to make two more the very next day. The reason I made a vegan sweet potato challah to begin with was for a friend who just had a baby. She is a vegetarian and also doesn’t eat white sugar, her husband is vegan (so no eggs or honey for him). No sugar, no eggs, no honey – challenge accepted!

There are a few vegan challah recipes out there, but none seemed right to me. Plus, I knew I didn’t want it to taste or look like white bread. I really wanted it to have a good challah flavor, good chew, and a nice color. I remembered making a vegan sweet potato challah when I was in Israel with a wonderful baker named Rina, https://www.rinabarina.com/. It was a lovely golden color, a little sweet, had nice body, and was really delicious.

I tried using her recipe but I got all tangled up converting grams to ounces and was afraid if I didn’t do it right it would be a total loss. Instead I used a recipe I created last year for a local challah bake. It’s a simple and easy dough so starting with it made sense. I’ll have to share that one too another time. After a couple of tries, it was perfect!

Since I had to replace the sugar, I decided to use a combination of date syrup which is also known as silan and maple syrup for additional sweetness. Silan is made from dates and is rich and thick like molasses. It has a deep caramel and brown sugar flavor. On a side note, it is delicious mixed in coffee and drizzled over ice cream! It’s also loaded with so much natural goodness it deserves its own post and I will definitely get to work on that for a later date (get it? Later DATE!).

The flavor of the sweet potato is subtle but definitely a bonus. Not only does it add a beautiful golden color, it also adds some sweetness, and great nutrients. You’ll be surprised to find you don’t miss the eggs, sugar, or honey at all. What I’ve created is a really easy challah recipe with quick rise times. It’s nice to change things up a little on Friday night every now and then so try my vegan sweet potato challah and you’ll thank me! Oooh, I wonder how it would taste as French toast the next day, which I know is the opposite of vegan but a girl can dream! Enjoy!

ingredients
3 ½ to 4 cups bread flour (I use King Arthur)
2 ½ teaspoons salt
¾ cup cooked and pureed sweet potato (roasted ahead/instructions below)
1 cup warm water
1 tablespoon active dry yeast
¼ cup extra light olive oil
¼ cup Silan* (date syrup)
1/8 cup real maple syrup plus ½ teaspoon to add to yeast
sesame seeds (optional)

vegan “egg wash” for the top of the bread
2 tablespoons nondairy milk (I used almond milk)
1 teaspoon maple syrup
½ teaspoon olive oil
Pinch of salt

a couple of quick tips
Before measuring the date and maple syrup, spray the measuring cup with oil, the syrup will slide right out. This recipe makes one 2 pound challah or two 1 pound challahs. If you can, use a scale to weigh the dough so the strands are all about the same size. This is more a secret than a tip,0 but I like to take a little dough off as a baker’s treat and make a little challah roll for myself!

how to roast a sweet potato
Roast your sweet potato the day before, or a couple hours before you decide to make the challah so it has plenty of time to cool. Preheat oven to 425 degrees (a toaster oven works well too). Line a baking tray with aluminum foil. Wash and scrub the potato, poke it with a few holes and wrap in foil. Place on the tray and bake for 1 to 1 ½ hours depending on the size. It’s done when a fork pierces through easily. While you’re at it, roast a couple extra and save for a delicious snack or side dish. They keep well in the fridge for at least 3 to 4 days.

and now for the challah
In a 2 cup measuring cup (or bowl) add 1 cup warm water, yeast plus a ½ teaspoon of maple syrup and stir. Wait about 5 minutes or until the yeast starts to bloom (this is when it foams up).

In a large 5 quart bowl add 3 ½ cups flour and salt and whisk together. In a medium size bowl stir together the pureed sweet potato, oil, date syrup and maple syrup. Once the yeast has bloomed, add it to the sweet potato mixture.

Make a well in the center of the flour and pour in the wet ingredients. You can use a mixer with a dough hook but I like to mix it by hand. Mix together with a spoon when it becomes too difficult to mix, use your hands and then start to knead the dough.

I knead it right in the bowl, or you can turn it out onto a lightly floured counter. Knead for about 5 minutes until the dough comes together and pulls away from the sides. If the dough is too wet, add more flour a tablespoon at a time until it comes together into a smooth ball. It should be soft but not sticky.

Add a little oil around the sides of the bowl and roll the dough ball around in it, cover with plastic wrap, and let the dough rise for at least one hour or until doubled in size.

A trick for keeping your counter clean when rolling out the dough is to place plastic wrap directly onto your countertop. Sprinkle a little flour and turn the dough out onto the counter. Press the air out to deflate the dough.

From here you can make a 3 or 4 strand challah. The 3 strand is the most common braid but I’ve been going with the 4 strand for a while.

3 strand single challah: divide the dough into 3 equal pieces. Roll each out into snake about 16” long. For 2 challahs divide the dough into 6 equal pieces. Roll each out into snake about 12” long. Or make a 4 strand single challah: divide the dough into 4 equal pieces. Roll each out into a snake about 14” long. For 2 challahs divide the dough into 8 equal pieces and roll out into a 10’ snake.

For each challah, line them up and pinch them together at the top then braid. Place the braided challahs onto a parchment lined cookie sheet and brush with the vegan egg wash. Let rise for 30 to 40 minutes. After it’s rising for about 15 minutes preheat your oven to 350 degrees

Before going into the oven, glaze challahs again and sprinkle with sesame seeds if desired. Bake for 25 to 30 minutes until golden brown on top. Time will vary according to challah size. It is done when a cake tester or toothpick comes out clean or, the underside is slightly brown and sounds hollow when tapped

* You can find date syrup in health food stores, most kosher groceries, international markets and of course on Amazon. If you can’t find date syrup aka Silan, replace it with additional maple syrup.

egg in a bagel is how I celebrated national bagel day

Posted on January 21, 2020 by Sherri

Egg in a bagel is how I celebrated national bagel day (FYI it was last Wednesday). How did you celebrate? Did you even know there was such a thing? I didn’t. Shouldn’t everyday be National Bagel Day? In any case, this is a holiday I can really get behind. It’s so inclusive – everyone loves bagels and there are so many toppings – don’t get me started.

I could have celebrated the traditional way with a bagel, lox and cream cheese, or even a bagel and tuna salad – but no lox in the house, and as for tuna, I eat way too much tuna as it is. I didn’t want to celebrate with plain old scrambled eggs and a toasted bagel, that didn’t seem fancy enough. I wanted to really whoop it up and party! Yes, this is how I party – with a bagels! Just ask my friends; they all know it’s true and now the secret is out.

I’m sure you’ve heard of an egg in bread or at least know about it. It’s called so many things. I actually found a website which says it goes by 66 different names so maybe you know it as: an egg in a basket, a rocky mountain, egg in a hole, Popeye, and my all time favorite – moon over Miami!. It’s just like what it sounds like, a slice of bread with a hole cut out of the middle and an egg dropped in then grilled to a toasty perfection. I’ll post about the traditional one another time but for now, let’s celebrate the bagel!

So there they were, 4 ingredients: a bagel, 2 eggs, and butter, that’s it. Bagels are so prefect for this recipe because they already have a hole in the middle. I don’t know why I didn’t think of this before – it was delicious! Really delicious. It has all of the elements you want in a traditional egg in bread – the crispy grilled buttery bread and perfectly cooked oozy yolk, which when cooked together is nothing like eggs with a bagel on the side; this is a marriage. When you cut into the bagel and the yolk breaks, it’s like liquid gold.

Maybe it was the everything bagel seasoning, or the crispy and chewy goodness of the bagel grilled with butter that made this an egg in bread 2.0 – whatever it was, I’m hooked. And hey, it’s not too late to celebrate, I think the bagel deserves a whole week! Don’t you?

So here we go, four ingredients: 2 eggs, a bagel cut in half, and butter for the pan – that’s it.

ingredients
1 everything bagel cut in half (or any bagel you like)
2 extra large eggs
1 tablespoon butter (more if you like a lot of butter)
Salt and pepper to taste
optional toppings or sides: chives, asparagus, avocado, smoked salmon, more everything bagel seasoning!

directions
If the hole in the bagel is too small, take a round cookie cutter and make a larger hole. If you don’t have a round cookie cutter (which you should so please go buy one) just use a knife.

Melt butter in a large frying pan or skillet set to medium heat. Place the bagels cut side down and grill for about 2 minutes. Crack and egg into the hole. Cook for about 3 minutes or until you see the egg white becoming a little opaque. Flip carefully and cook another 3 to 5 minutes depending on how cooked you like your yolk – plate and Enjoy!