Danielle’s Challah Bread

The world of the adult industry is a varied place but one thing that is not different than the "mainstream" is food. We all have to eat and today we present you with a recipe for a loaf of challah bread that Amberly enjoys and is made by her wife and manager, Danielle. It's great to pair with wine or just about any dish on the planet for that matter. Who doesn't love some great bread?

Ingredients

•     1 cup of lukewarm waterAmberly Rothfield
•     2 tsps. of instant yeast
•     4 cups of all-purpose flour
•     1/4 cup of granulated sugar
•     2 tsps. of salt
•     3 large eggs
•     1/4 cup and of extra virgin olive oil
•     1 tsp. honey

Directions

•     Combine 1 cup of lukewarm water, 2 tsps. of instant yeast, and a pinch of sugar into a small bowl. Stir them together, then set the bowl aside.
•     Grab two more small bowls. Add in the contents of 2 whole eggs, the yolk of the third egg, and ¼ cup of extra virgin olive oil to one bowl. Save the egg white from the third egg in the other bowl and set it in the fridge.
•     Add 4 cups of flour, ¼ cup of granulated sugar and 2 tsps. of salt into a large bowl and mix it. This is the last bowl, I promise. Dig a small well in the middle of the flour, pour the egg and oil mix into the large bowl, and mix for about a minute. Add in the water and yeast and stir it all together until the dough becomes difficult to mix.
•     Put the dough on a lightly floured surface and clean the bowl out by hand as best you can, then knead the dough by hand for about 10 minutes. Add flour sparingly if the dough seems sticky. The dough is finished once it has a smooth surface
•     Coat the inside of the large bowl with extra virgin olive oil, then add the dough back to the bowl and cover it with plastic wrap. Leave it to rise for 2 hours.
•     Roll out the dough and divide it into thirds. Individually roll each section of dough to form a rope at least 18 inches long. If one section of dough keeps trying to shrink set it aside and work on another.
•     When all the ropes are about equal in length set them side-by-side. Squeeze the ropes together at the top, then braid them together in the same way you would braid hair. Squeeze the bottom of the ropes together too, after the braid is finished.
•     Sprinkle flour onto a baking sheet and place the braided dough onto the sheet. Place a clean towel over it and leave the dough to rise for 1 more hour.
•     Preheat the oven to 350, then take the small bowl of egg white out of the fridge. Add 1 tsp. of honey and 1 tbsp. of water, mix them all together, and brush it over the braids.
•     Bake for 20 minutes, then turn the baking sheet and bake for an additional 15 minutes.

Here are the links to find more from these two great ladies!

 
www.twitter.com/Amberlypso

www.twitter.com/Dajanimal
 
www.amberlyrothfield.com

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