I'm not even sure what to say, except to show a picture of not even all the challah - and to say that we have taken *carb-cycling* to a whole new level here. We eat challah with lunch and with dinner and then we do it again the next day.
Oh, and scroll down for the challah recipe I've been making for the past 10 years.
I've shared it before, but it's been tweaked over the years and worth another share.
2 tsps yeast
1 tsp sugar
2 cups pretty hot water
1/2 cup sugar
1/2 cup melted coconut oil
1 tbsp salt
7 cups flour
In the bowl of a standing mixer, dissolve the yeast and 1 tbsp sugar in the hot water. No need to let the yeast, this is a magic dough we're making here.
Add the sugar and oil, and briefly swirl together with a spoon.
Add the salt, half the flour and turn the mixer on for less than a minute, on low - using the dough hook. Add the rest of the flour and let the mixer do it's thing for five minutes.
Remove the bowl from the mixer and set the dough hook aside.
Cover the bowl with a towel for 2-3 hours, until the dough has doubled in size.
Braid your challah any way you like.
Brush with a beaten egg, sprinkle on some Everything Spice - although we've also been experimenting with Trader Joe's Onion Salt or just even a mixture of brown sugar and cinnamon.
Bake in a 350 degree oven on parchment paper lined cookie sheets for 20-30 minutes, depending on how hot your oven runs and how large you made your challah. I usually get 3-4 medium sized challahs from this recipe.