Playing with Challah Dough

For this month's challah bake, I did something different with two of the loaves.  I filled the ropes and baked them in loaf pans, just to see what would happen.

For the most part, yeast dough can be shaped any way you want.  Laminated dough (croissants, Danishes) has a few rules to it, but a blob of dough can be turned into pretty much anything.  It doesn't have to be shaped a particular way or in a certain size.  After all, I routinely make 4 half-pound loaves out of a recipe that is intended to be two one-pound loaves.  Those variations simply change the time in the oven.

For this "recipe", start with a batch of challah dough.  After the first rise, punch down and divide into evenly weighted balls the size you want your ropes.  Allow to rest 10 minutes.

Press down each ball and roll it into a log.  Roll the log about half as long as you want it to be, then flatten it into an oblong.  Fill the center with a small amount of filling.  I did sunflower seed and currants, but you can use anything small.  Chopped nuts, raisins, mini chocolate chips, even fresh herbs or chopped garlic.  I would recommend you put something dry in there, though.  I had pre-soaked the currants, and the moisture kept the ropes from staying shut.

Pinch the oblongs closed to encase the filling, then roll them out to desired length.  Hopefully, they will keep the filling inside.  Braid as usual and set on a parchment-lined baking sheet or in a baking dish of some sort.  Side note, I had lined my loaf pans with parchment and really liked how easy it was to remove the finished breads.  I need to do that in the future.

Egg wash loaves and sprinkle with more of the filling on top as a decoration.  Allow to rise in a warm place about 30 minutes, until almost doubled.  Bake 20-30 minutes, depending on size.  Remove to a cooling rack, then serve.

Difficulty rating  :)