Challah

Challah: Recipe, Jeffrey Hamelman - Bread

An enriched dough (including eggs, sugar and vegetable oil) resulting in a dough robust enough to mould and retain its shape through the final rest and bake.

The firm dough was satisfying to work with and shape, perfect for 'braiding'. As well as plaiting into loaves, I've used the same recipe to make some burger style buns (150g) with a sprinkle of poppy seeds on top. 

Khorason flour bread

Recipe: Khorason flour bread, Richard Bertinet - Crust

This recipe uses a combination of strong white flour and Khorason (also called Kamut), an ancient grain which is gaining some popularity as it creates a tasty, darker loaf with a soft texture.  The crumb is quite tight but not at all heavy and sliced it's great for sandwiches.