Comments on: Taking the challah challenge http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 10:14:35 +0000 http://wordpress.org/?v=2.3.1 By: skeptic7 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-22506 skeptic7 Mon, 26 Oct 2009 15:38:07 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-22506 Finally. After making this bread five times, 2 times with honey and sugar, and 3 times without any sugar or honey and all five times as a completely whole wheat bread, I have achieved success. It was light and fluffy and tasty and just wonderful. I am boasting about it to everyone. This is a completely sugarless and honeyless version, with all King Arthur Traditional Whole Wheat flour, and not a drop of gluten or bread flour. I started out with 2 cups of flour, 1 teaspoon of salt and 3/4 cup water as a soaker and left it for a couple of hours. I then beat the eggs and oil together, and then mixed in the soaker. After that was thoroughly blended, I added the remaining flour. I then disolved 2 teaspoons of yeast in 2 tablespoons of warm water, let that sit until bubbly and stirred it in. I then left the dough to rise for half an hour or so until double, kneaded it and let rise again. Then I cut up the apples, sprinkled with 1 teaspoon cinnamon and proceeded with the recipe. After the bread and apples were in the pan it was allowed to rise for several hours. I used a solid cake pan so placed it in a cake carrier with some warm water. Finally. After making this bread five times, 2 times with honey and sugar, and 3 times without any sugar or honey and all five times as a completely whole wheat bread, I have achieved success. It was light and fluffy and tasty and just wonderful. I am boasting about it to everyone.
This is a completely sugarless and honeyless version, with all King Arthur Traditional Whole Wheat flour, and not a drop of gluten or bread flour.
I started out with 2 cups of flour, 1 teaspoon of salt and 3/4 cup water as a soaker and left it for a couple of hours.
I then beat the eggs and oil together, and then mixed in the soaker. After that was thoroughly blended, I added the remaining flour. I then disolved 2 teaspoons of yeast in 2 tablespoons of warm water, let that sit until bubbly and stirred it in.
I then left the dough to rise for half an hour or so until double, kneaded it and let rise again. Then I cut up the apples, sprinkled with 1 teaspoon cinnamon and proceeded with the recipe. After the bread and apples were in the pan it was allowed to rise for several hours. I used a solid cake pan so placed it in a cake carrier with some warm water.

]]> By: Dwight http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-20894 Dwight Thu, 24 Sep 2009 22:09:42 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-20894 What kind of apples are you using pictured here in the blog? <strong>Dwight, I like either Granny Smith, as they're available year-round; or Ginger Gold, when I can get them for a short time each fall. PJH</strong> What kind of apples are you using pictured here in the blog?

Dwight, I like either Granny Smith, as they’re available year-round; or Ginger Gold, when I can get them for a short time each fall. PJH

]]> By: WaltMere http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-11450 WaltMere Fri, 06 Mar 2009 19:37:43 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-11450 Baked this wonderful Bread using Splenda instead of Sugar and it turned out GREAT. Baked this wonderful Bread using Splenda instead of Sugar and it turned out GREAT.

]]> By: ashley http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-6410 ashley Fri, 21 Nov 2008 03:35:45 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-6410 This looks delicious. If I assemble it ahead of time, could I stick it in the fridge for the second rise and bake it the next morning? <strong>Haven't tried that, Ashley, but it should work - leave time the next morning for the dough to come to room temperature, probably a couple of hours. PJH</strong> This looks delicious. If I assemble it ahead of time, could I stick it in the fridge for the second rise and bake it the next morning?

Haven’t tried that, Ashley, but it should work - leave time the next morning for the dough to come to room temperature, probably a couple of hours. PJH

]]> By: skeptic http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-5870 skeptic Sat, 08 Nov 2008 14:30:56 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-5870 Sugarless version works fine. I put in 6 tablespoons of water instead of the honey. It didn't rise as well as the version with honey and sugar, but I think that was because I tried to do the final rise for 12 hours in a cool damp environment instead of at room temperature. I am going to try this again being more careful with the last proofing. Sugarless version works fine. I put in 6 tablespoons of water instead of the honey. It didn’t rise as well as the version with honey and sugar, but I think that was because I tried to do the final rise for 12 hours in a cool damp environment instead of at room temperature.
I am going to try this again being more careful with the last proofing.

]]> By: William Lundy http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-5248 William Lundy Tue, 21 Oct 2008 21:41:44 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-5248 I was inspired to make this the day I saw it. Fabuloso! Almost all of it disappeared within two hours of coming out of the oven: daughter and grand-daughter scooped some, and we (2) ate most of the rest. There was a (small)bit left over the next morning, not quite as good as fresh from the oven, but still heavenly. Now to try this with other fall fruits, and again next summer when the fresh wild blueberries and huckleberries are in season. I was inspired to make this the day I saw it. Fabuloso! Almost all of it disappeared within two hours of coming out of the oven: daughter and grand-daughter scooped some, and we (2) ate most of the rest. There was a (small)bit left over the next morning, not quite as good as fresh from the oven, but still heavenly. Now to try this with other fall fruits, and again next summer when the fresh wild blueberries and huckleberries are in season.

]]> By: CribbageWitch http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-5050 CribbageWitch Fri, 17 Oct 2008 17:18:16 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-5050 I made this for my husband's Family Reunion last weekend and it truly flew off the table. Even one of the relatives, a fine Jewish lady, was impressed. I will make it again for this reunion. When we find a recipe that everyone loves, it tends to become "tradition". Thanks for this cloud-light bit of sweetness. I made this for my husband’s Family Reunion last weekend and it truly flew off the table. Even one of the relatives, a fine Jewish lady, was impressed. I will make it again for this reunion. When we find a recipe that everyone loves, it tends to become “tradition”. Thanks for this cloud-light bit of sweetness.

]]> By: skeptic http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-4914 skeptic Wed, 15 Oct 2008 18:32:44 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-4914 I made this with King Arthur Traditional whole wheat flour, and two Northern Spy apples. I didn't use all the flour even after adding two tablespoons of water. The apples were peeled before being cut up, and the ones in the middle of the bread disappeared during baking. The bread was surprisingly light and high and fluffy and good. I have friends who are diabetic. What do you think this would taste like if I omitted both honey and sugar? <strong>Well, you could leave out the sugar to sweeten the apples, but the honey really plays a big part in the flavor of the bread. You can give it a try, and let us know how it turns out, but another recipe might be more appropriate. Happy Baking! MaryJane @ The Baker's Hotline</strong> I made this with King Arthur Traditional whole wheat flour, and two Northern Spy apples. I didn’t use all the flour even after adding two tablespoons of water. The apples were peeled before being cut up, and the ones in the middle of the bread disappeared during baking. The bread was surprisingly light and high and fluffy and good.
I have friends who are diabetic. What do you think this would taste like if I omitted both honey and sugar?

Well, you could leave out the sugar to sweeten the apples, but the honey really plays a big part in the flavor of the bread. You can give it a try, and let us know how it turns out, but another recipe might be more appropriate.

Happy Baking!
MaryJane @ The Baker’s Hotline

]]> By: Marcy http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-4654 Marcy Sat, 11 Oct 2008 17:09:08 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-4654 Can't wait to try this recipe, it just looks divine! THe only ingredien I don't have in stock would be the sugar, but I"m sure i'll find something to use. What type of apples has everyone used?<b> My favorite is Jona-golds. Mary @ King Arthur Flour</b> Can’t wait to try this recipe, it just looks divine! THe only ingredien I don’t have in stock would be the sugar, but I”m sure i’ll find something to use. What type of apples has everyone used? My favorite is Jona-golds. Mary @ King Arthur Flour

]]> By: CribbageWitch http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-4592 CribbageWitch Thu, 09 Oct 2008 19:38:24 +0000 http://blog.kingarthurflour.com/2008/09/26/taking-the-challah-challenge/#comment-4592 Question?? Could this be done in a tube pan so that a decoration might be added in the middle hole?? What would be the baking modifications for that pan?? <strong> You may bake this in a tube pan. Use the same temperature and about the same time. Just look for an internal temperature of 190 degrees. I must admitt for many years I only used a tube pan to bake almost everything. I really like the way the finished item looks. Joan @ the baker's hot line </strong> Question?? Could this be done in a tube pan so that a decoration might be added in the middle hole?? What would be the baking modifications for that pan??

You may bake this in a tube pan. Use the same temperature and about the same time. Just look for an internal temperature of 190 degrees. I must admitt for many years I only used a tube pan to bake almost everything. I really like the way the finished item looks. Joan @ the baker’s hot line

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