"Challah with a hint of @nielsenmassey Madagascar Bourbon Pure Vanilla & Pure Orange Extract… stress management at its finest, KNEAD I say more? #ad @nielsenmassey @thefeedfeed
y’all know I loveee my carbs, but for as much as I love the fresh bread, it’s the grounding nature of the process & opportunity to truly practice mindfulness that I enjoy the most. The stress-relieving benefits of baking is REAL, I’ve even found a few studies on it - so I’m counting this recipe as evidence based practice.
I’ve been making this challah almost every Friday since stay at home started (still love my sourdough, just wanted to try my hand at something new). I finally learned how to *actually* knead dough from Better Your Bake (link in bio)… game changer for my bread, and also very meditative.
kneadless 😉to say, I’m excited to finally share this orange honey challah recipe with y’all! #nielsenmasseyinspires #betteryourbake #feedfeed"
Orange Honey Challah
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A Note from Feedfeed
See @namasteupbeet's blog post about this Honey Challah Bread here!
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- Recipe Card
Prep time 35mins
Cook time 3hrs 30mins
Serves or Makes: 1 loaf
Recipe Card
ingredients
- 3/4 cup (187 grams) cold water, about 115 degrees F
- 1 tablespoon (9.5 grams) instant yeast
- 1 tablespoon (12 grams) sugar
- 5 tablespoons aquafaba
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 teaspoon Neilsen-Massey Madagascar Bourbon Vanilla Extract
- 2 teaspoons Neilsen-Massey Pure Orange Extract
- 1/2 orange, zested
- 3 cups (374 grams) flour
- 3 tablespoons aquafaba
- 1 tablespoon honey
For the Challah:
Method
Step 1
In a large bowl, combine warm water, yeast, and sugar. Let sit for 10 minutes, or until the yeast bubbles.
Step 2
Slowly whisk in aquafaba and cup vegetable oil.
Step 3
Whisk in honey, salt, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, Nielsen-Massey Pure Orange Extract and orange zest.
Step 4
Stir in 1 cup of flour at a time.
Step 5
Knead the dough using the stretch and fold technique* for approximately 10 minutes, or until the dough is smooth.
Step 6
Place dough in a lightly greased bowl, cover with plastic wrap, and place in a warm spot for 2 hours, or until it has about doubled in size.
Step 7
Remove dough from the bowl and place on a clean surface.
Step 8
Divide dough into equal pieces, roll into strands, and braid your challah.
Step 9
Placed braided loaf on a baking sheet lined with parchment paper.
Step 10
Mix remaining aquafaba and honey for wash; use a pastry brush to lightly brush the dough with the wash (save some, as you will do this again later).
Step 11
Cover loaf loosely with plastic wrap and a towel.
Step 12
Place in a warm spot for an hour.
Step 13
Meanwhile, preheat the oven to 375˚F.
Step 14
Brush the dough with the aquafaba/honey mixture again before placing in the oven.
Step 15
Bake on the middle rack for 15 minutes, then rotate the baking sheet and cook for another 15-20 minutes, or until golden brown.
Step 16
Cool on a wire cooling rack.
How to do a stretch and fold kneading technique:
Step 1
Remove the dough from the bowl with a scraper and place it on a clean, dry countertop. Do not flour the countertop first.
Step 2
Use one hand to hold down the side of the dough closest to you.
Step 3
With the other hand, grab the other half of the dough and stretch it away from you.
Step 4
Fold the dough toward you back on top of itself and rotate 90 degrees.
Step 5
Repeat for 10-30 minutes, rotating the same direction each time, until dough is smooth and fully kneaded.