Now that you know all about challah, let me describe to you how it actually tastes, specifically what this recipe tastes like. It's absolutely fantastic and will probably be the closest thing you'll find to homemade bread without having to actually make it (and it makes wonderful bread pudding!). Our local Great Harvest Bread Company sells challah bread every Friday and I've ventured there several times to grab a loaf. So thank you Google ☺ Also, since bread making does take a fair amount of time, I'll let you in on a little secret. Once baked, cool for at least 30 minutes before slicing.Yes, I Googled that.Empty the bowl into the bread machine pan at the add-in beep. Once the bread machine starts, combine add-ins in a small bowl.
Note: optional topping is only for the oven version. Use the “ fruit and nut” setting for a 2-pound loaf. Add all ingredients except add-ins and topping to bread machine in the manufacturer’s recommended order.Store in a tightly sealed container at room temperature for 2-3 days. Once baked, cool for at least 20 minutes before slicing.Bake for 20-22 minutes or until bread is golden and sounds hollow when tapped.Cover and allow dough to rise for 45 minutes.If desired, sprinkle topping over both loaves.Using lightly floured hands, divide dough into two equal pieces and form into loaves, placing on baking sheet or in prepared pans.Alternatively, mist two 8 x 4-inch loaf pans with cooking spray. When the dough is ready, cover a large baking sheet with cooking spray or a Silpat mat.Add all ingredients except topping to bread machine in the manufacturer’s recommended order and run the dough cycle.If you are going to toast the add-ins, do that first.Toss or stir frequently to prevent burning. Optional step for enhanced flavor: pan toast the first four add-ins for just a few minutes in a dry skillet over medium heat. Makes one 2-pound loaf or two 1-pound loavesģ tablespoons butter, margarine or canola oilĪ handful of rolled oats, sunflower seeds, pumpkin seeds or sesame seeds If you don’t have any on hand, it should be available in the baking section of your grocery store. Vital wheat gluten helps this rise properly. For now, however, this recipe has been perfected for the bread machine as well as the oven, so it’s ready for a public debut. We’re going to use whole wheat flour in our next round of experiments, which should create a denser loaf. While Matt’s version is lighter than the Great Harvest version of so many years ago, it is no less addictive. Loaded with seeds and nuts, it is hardy-ideal sliced, toasted and buttered for breakfast or served alongside soup or salad. Our first sampling of Dakota bread was at that store, and we were instantly hooked.Īs the name suggests, this loaf is not for the faint of heart. The employees were always friendly, and the bread was fantastic, but we had to resist going too often for the sake of our budget. We used to live in an apartment just a few doors down from a Great Harvest Bread Company, which was a blessing and a curse.
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