1 pkg yeast
1/2 c vegetable oil
1/4 c sugar
2 tsp salt
4 – 4 1/2 c bread flour
1 egg yolk
- Dissolve 1 tsp honey in 1/2 c. warm water in large mixing bowl which has been rinsed with hot water.
- Sprinkle yeast on top, mix, let stand 10 min.
Stir in oil, 1/2 c. warm water, sugar, 1 tsp honey, salt, eggs, and 2 c. flour. Beat well.
- Stir in remaining 2 c. flour. Dough will be sticky. If it’s too sticky when you test it with your finger, add another 1/2 cup of flour.
- Knead 2-3 minutes with a bread hook attachment or turn onto a floured board and knead.
- Round up in greased bowl (I just use the same dough bowl and put vegetable oil all around it), cover, and let rise in a warm place for 2 hrs. It should have doubled in size. Gently put finger in top; if dough stays indented, it’s finished. If it bounces back, continue to rise.
- Punch down, cover, let rise again 45 min.
- Prep the counter with cooking spray.
- Divide the dough on the counter into three or four sections and loosely braid* (instructions below), tucking in the ends. Put the braided challah on a parchment paper-lined baking sheet.
- Cover loosely with saran wrap or a non-textured kitchen towel and let rise 20-30 minutes.
- Brush with beaten egg yolk and 1 tsp water.
- Bake 400 degrees 20 min or until it’s a good color on top. Cover the top with foil, put it back into the oven for 5-8 minutes until a toothpick in the center of a braid comes out clean.
- Immediately remove the challah from the tray and place on a wire rack so the bottom doesn’t continue to bake.
- Eat! Delicious with butter and/or honey. Perfect the next morning for french toast.
* Four strand challah:
Here’s Kelly (see her site and contact info HERE) with the recipe:
THE BEST CHOCOLATE CAKE EVER EVER EVER
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix until combined. I actually don’t like using an electric mixer with this recipe- it’s too liquidy
- In a medium bowl, combine the buttermilk, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry.
- Slowly add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake 20-25 minutes. Always bake for a few minutes less if you’ve never made this recipe before, so you don’t over-bake the cakes. You can always add more time, you can’t take away. When you start to smell it, it’s probably almost done. Give the pan a jiggle when you start smelling it. Keep adding 3 minutes on your time and checking it again. It should jiggle like solid pudding, not like jello. It will keep baking in your pan after you take it out of the oven. If you want to really check it, put a knife in the middle and it should come off with a few crumbs.
- Cool in the pans for 5 minutes (unless you’ve over-baked it*). Run a knife around the edges so the cake will come out more easily. Turn the cake out onto a cooling rack lined with parchment paper and cool completely. It’s a gooey cake, so the parchment paper on the cooling rack is KEY. If you’re baking it in a sheet pan, you’ll already have the parchment paper to just pop off and place on the cooling rack.
- To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Add a pinch of sea salt. Stir occasionally until completely smooth and no pieces of chocolate remain.
- Remove from the heat and let cool for 5-15 minutes.
- In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, 3 minutes
- Add the milk carefully and beat until smooth
- Add the melted chocolate and beat for 2 minutes.
- Add the vanilla and beat for 3 minutes.
- Gradually add the sugar and beat on medium until fluffy.
This will make the cake taste like a s’mores!
* If frosting a sheet cake, I like to halve the recipe since you’re not covering as much area. This frosting is rich!
1 cup salted butter, room temp (or add 1/4 tsp salt to unsalted butter)
14 ounces Marshmallow Fluff
2 cups powdered sugar
1 teaspoon vanilla
PEANUT BUTTER FROSTING