Yesterday and today, I made challah. It’s an overnight recipe. I had too many egg yolks in the fridge, and this is one way that I cope.
It made eight loaves total: 2 plain, 2 filled with the caramel I use for caramel rolls, 2 with apricot jam and chocolate chips (babka bread), and 2 with almond cream cheese filling.
The caramel leaked out all over the oven and cookie sheet (and of course, I wasn’t forethoughtful enough to use a lipped sheet), so we rescued as much as possible by using what was left on the pan as a dip.
The rest seem to have turned out all right.
The Challah recipe is from Peter Reinhart’s “Artisan Breads Every Day“. I use a tablespoon of salt instead of the teaspoon he calls for, and I sub out whole wheat flour for half of the white that he calls for.
I roll out the dough on the table and cut it into strips; if I’m filling it, I spoon the filling into the middle of the strip and seal it up before I braid. Usually this works.
Nobody seems to mind if it doesn’t.