• Log InLog In
  • Register
Liquid`
Team Liquid Liquipedia
EDT 23:24
CEST 05:24
KST 12:24
  • Home
  • Forum
  • Calendar
  • Streams
  • Liquipedia
  • Features
  • Store
  • EPT
  • TL+
  • StarCraft 2
  • Brood War
  • Smash
  • Heroes
  • Counter-Strike
  • Overwatch
  • Liquibet
  • Fantasy StarCraft
  • TLPD
  • StarCraft 2
  • Brood War
  • Blogs
Forum Sidebar
Events/Features
News
Featured News
HomeStory Cup 27 - Info & Preview18Classic wins Code S Season 2 (2025)16Code S RO4 & Finals Preview: herO, Rogue, Classic, GuMiho0TL Team Map Contest #5: Presented by Monster Energy6Code S RO8 Preview: herO, Zoun, Bunny, Classic7
Community News
Weekly Cups (June 23-29): Reynor in world title form?12FEL Cracov 2025 (July 27) - $8000 live event16Esports World Cup 2025 - Final Player Roster14Weekly Cups (June 16-22): Clem strikes back1Weekly Cups (June 9-15): herO doubles on GSL week4
StarCraft 2
General
Weekly Cups (June 23-29): Reynor in world title form? StarCraft Mass Recall: SC1 campaigns on SC2 thread The SCII GOAT: A statistical Evaluation How does the number of casters affect your enjoyment of esports? Esports World Cup 2025 - Final Player Roster
Tourneys
FEL Cracov 2025 (July 27) - $8000 live event HomeStory Cup 27 (June 27-29) WardiTV Mondays SOOPer7s Showmatches 2025 $200 Biweekly - StarCraft Evolution League #1
Strategy
How did i lose this ZvP, whats the proper response Simple Questions Simple Answers [G] Darkgrid Layout
Custom Maps
[UMS] Zillion Zerglings
External Content
Mutation # 480 Moths to the Flame Mutation # 479 Worn Out Welcome Mutation # 478 Instant Karma Mutation # 477 Slow and Steady
Brood War
General
Flash Announces Retirement From ASL BW General Discussion ASL20 Preliminary Maps BGH Auto Balance -> http://bghmmr.eu/ StarCraft & BroodWar Campaign Speedrun Quest
Tourneys
[Megathread] Daily Proleagues [BSL20] GosuLeague RO16 - Tue & Wed 20:00+CET The Casual Games of the Week Thread [BSL20] ProLeague LB Final - Saturday 20:00 CET
Strategy
Simple Questions, Simple Answers I am doing this better than progamers do.
Other Games
General Games
Stormgate/Frost Giant Megathread Nintendo Switch Thread Path of Exile What do you want from future RTS games? Beyond All Reason
Dota 2
Official 'what is Dota anymore' discussion
League of Legends
Heroes of the Storm
Simple Questions, Simple Answers Heroes of the Storm 2.0
Hearthstone
Heroes of StarCraft mini-set
TL Mafia
TL Mafia Community Thread Vanilla Mini Mafia
Community
General
Trading/Investing Thread US Politics Mega-thread Things Aren’t Peaceful in Palestine Stop Killing Games - European Citizens Initiative Russo-Ukrainian War Thread
Fan Clubs
SKT1 Classic Fan Club! Maru Fan Club
Media & Entertainment
Anime Discussion Thread [Manga] One Piece [\m/] Heavy Metal Thread Korean Music Discussion
Sports
2024 - 2025 Football Thread NBA General Discussion Formula 1 Discussion TeamLiquid Health and Fitness Initiative For 2023 NHL Playoffs 2024
World Cup 2022
Tech Support
Computer Build, Upgrade & Buying Resource Thread
TL Community
The Automated Ban List
Blogs
from making sc maps to makin…
Husyelt
Blog #2
tankgirl
Game Sound vs. Music: The Im…
TrAiDoS
StarCraft improvement
iopq
Heero Yuy & the Tax…
KrillinFromwales
Trip to the Zoo
micronesia
Customize Sidebar...

Website Feedback

Closed Threads



Active: 508 users

[Hasu Cook] IIa: Challah Bread

Blogs > Newbistic
Post a Reply
1 2 Next All
Newbistic
Profile Blog Joined August 2006
China2912 Posts
April 22 2012 08:23 GMT
#1
Hasu Cook Session IIa:
Challah Bread


Introduction

Hello ladies and gentlemen! After slaving away the past three days, I am proud to present to you a twist on the classic British summer dessert, the Summer Berry Pudding. Unfortunately, the whole unabridged process involves baking a loaf of bread then assembling the dessert. Because of this length, I am splitting the entire dessert into two blogs. This is part one, on how to make Challah bread. The blog following this one will detail pudding assembly.

Many of you non-British gentle readers may be wondering, what is summer pudding? Well, it is kind of like a fruit pie, except instead of a baked flaky crust you have a soft, juice-drenched bread shell, and instead of a bubbly stewed fruit center you have an assortment of fruit that has been only lightly cooked to bring out its juices. A light, refreshing dessert.

Many of you readers may also be wondering, "my god, three fucking days for a dessert?!?" The thing is I actually made this dessert twice over the period of time with a few overlapping ingredients. I used my own fresh-baked challah bread and an assortment of tropical fruits as opposed to the traditional berry mixture. If you really wanted to make this dessert the way I did it should only take you parts of two days, and if you are lazy you can create this dessert using pre-bought bread (I recommend challah or brioche) with about only 30 minutes' worth of work.

So without further adieu, how to bake challah bread. To be fully honest, it is a lot of work (to do it the proper way), so unless you absolutely love cooking I recommend you seek shortcuts as I recommend them. Finally, please read through the entire recipe before you begin in the event there is something required that you do not have on hand.

Ingredients

[image loading]
Silly Westerners, eating bread when cooking rice is so much easier.

Prep Time ~5-10 hours
Adapted from Here

3 1/2 cups all-purpose flour + 1/2 cup reserved for sprinkling
1/4 cup honey OR white granulated sugar
2 eggs + 1 egg for eggwash
1/4 cup vegetable oil
7/8 cups warm water*
1 tsp yeast
1 tsp salt
1 tbsp sugar**

*Water should be warm but not hot, between 110-118F (43-47C) to allow yeast to flourish.
**Only if not using a poolish

Baking

There are two ways to start the bread: either by proofing (fast) or by using a poolish (slow). I used the poolish method, but either is fine.

For proofing: in a plastic container, measure out 7/8 cups of warm water. Add 1 tablespoon of sugar and 1 teaspoon of yeast. Lightly cover with a lid and wait for 5-10 minutes until there is a beige foam floating above the water. If this foam is not there, dump out the water and start over: either the water is too hot and killed the yeast, or your yeast has expired. Only proceed once you have seen the foam.

For poolish: 5-7 hours (or the night before) baking, place 1/2 cup of warm water, 1/2 cups of flour, and 1/2 teaspoons of yeast into a plastic container, mix and cover lightly. Leave in a warm place until bubbles are seen and a slightly fermented aroma rises.

[image loading]
Resist the urge to rub this all over your nipples, you'll need this poolish later.

Regardless of which method you use to activate the yeast, step two is to join the yeast/water mixture with all of the listed ingredients that have not been added yet. You may need a larger bowl for this step. Mix everything (remember to use only two eggs, the last egg is for egg wash) until you have a coherent mass.

[image loading]
Challah is a Jewish bread and all but it goes damn well with bacon.

Dump this coherent mass onto a lightly floured works surface. Knead your dough until you have a smooth coherent mass, about 8-15 minutes (People usually say 8-10 minutes, but I've never been able to do it in 8). The dough might be a bit sticky due to the honey. Continuously flour your hands if the dough becomes too sticky, but try not to add too much flour since that will negatively impact the resulting bread.

[image loading]
Dough. Rhymes with tough, cough, though, through, and trough. Isn't the English language so wonderfully intuitive?

Lightly oil the surface of a large pot. Place the dough into the pot and roll around to cover. Put a lid on the pot and let sit in a warm place (an oven that has been turned on for a while at 150F then turned off is a good place) to rise for 45 minutes.

After one hour, take the dough out. Gently press some of the air out of the dough, then return it to the oven for another 45 minutes of rising.

[image loading]
Looks like that dough really let itself go. As if it's American and McDonald's just opened next door.

Now take the pot out of the oven. You will need a relatively large work surface to work the bread into shape. Lightly flour your work surface. Take the dough out and divide it into six even pieces.

[image loading]
Try to make sure the pieces are exactly even, or one of the pieces might think you favor the other more and hate you forever when it grows up.

Roll each piece out to about 18-20 inches. Do not over-flour at this point, as it will make the rolling difficult. Braid the strands together to form your loaf. I would give instructions on how to do it, but it is rather difficult to describe. Instead, it is much better to look up how to do it in a Youtube video, such as this one:



Here are some additional photos of my own braiding in progress:

[image loading]

[image loading]

Once braided, transfer your loaf onto a lightly floured baking sheet. Let it sit for 30 minutes to rise for the third and last time.

Pre-heat your oven to 375F (190C). Beat an egg. Using either a brush or a paper towel, brush your loaf with the beaten egg two times. Bake the loaf for about 30-35 minutes (but start checking at 25 minutes) depending on your oven.

The Result

[image loading]
Challahkazam! Super effective against ghost-types.

4.5 / 5 If you've never tasted fresh-baked bread warm from the oven, you are missing out on one of the great food pleasures in life. To be honest, the only reason why I recommend using 3.5 cups of flour to shape the loaf is because you will need that much bread to make the pudding in the next blog. Otherwise, I recommend shaving down to 3 cup flour loaves or less. This is because with large loaves there is a delicate balance between cooking the bread through fully and not over-baking the eggwash exterior. As you can tell, the exterior of my bread is already near the limit of what is acceptable without tasting burnt.

Conclusion

This is the end of part one of a two-part blog series on how to make summer pudding. If you are not interested in summer pudding this loaf is perfectly good for consumption as is. Optionally, if you only wish to make Challah without making the pudding, you can opt to sprinkle sesame seeds or poppy seeds onto the bread prior to baking, and incorporate raisins into the dough (soaked for an hour in warm water or brandy).

Please stay tuned for part two. Questions and comments are welcome. You can find all previous installments of Hasu Cook as well as my other series The Ghetto Cook on my main blog at

http://foodinmind.wordpress.com

Until next time, don't get diabetes yet, you are going to need your pancreas in healthy shape for future blogs!

****
Logic is Overrated
ohsea.toc
Profile Blog Joined December 2011
Australia344 Posts
April 22 2012 08:29 GMT
#2
Why do you insist on this torture?
Clip, clop, Camelot.
Newbistic
Profile Blog Joined August 2006
China2912 Posts
April 22 2012 08:48 GMT
#3
On April 22 2012 17:29 ohsea.toc wrote:
Why do you insist on this torture?


I shall continue to post food blogs, until the time you give me one meeeeeellion dollars the continuation of Greg Field's adventures. Muhahahahaha...
Logic is Overrated
capu
Profile Blog Joined June 2011
Finland224 Posts
April 22 2012 10:00 GMT
#4
pretty neat. Does it really work well with bacon as you put in honey to sweeten it? Also it looks more like a bread you'd eat alone without cutting it in halves and applying normal sandwich stuff on top of them.
UltimateHurl
Profile Blog Joined September 2010
Ireland591 Posts
April 22 2012 11:06 GMT
#5
Looks yummy, ill have to try it!
ohsea.toc
Profile Blog Joined December 2011
Australia344 Posts
April 22 2012 11:42 GMT
#6
I think we should try playing a game. We'll give you maybe 4-5 ingredients (they should have some degree of synergy) and we'll see what you can make of them. It's too easy this way.
Clip, clop, Camelot.
Ringall
Profile Blog Joined August 2010
Finland177 Posts
April 22 2012 11:44 GMT
#7
Damn, looks tasty.
Looks like I need to go and bake some of that ask my grandmother to bake me that :3
Snute fanclub <3 (fan #106 :3 ) | "Bitches know me, I'm Jos 'LiquidRet' de Kroon. I drink, smoke and don't exercize." - Ret | http://bit.ly/GX57En
TheKefka
Profile Blog Joined March 2011
Croatia11752 Posts
April 22 2012 12:30 GMT
#8
Ok,I tried to make something like this once.The thing that happened to me is that the crust becomes rock hard in a very short time,how can I prevent that?
Cackle™
R. Rondo
Profile Joined April 2012
1 Post
April 22 2012 12:53 GMT
#9
Lower your oven. Lol...
If we were going to going to lose, it was going to be all on me. Luckily, it went in.
Acronysis
Profile Joined November 2011
872 Posts
April 22 2012 14:04 GMT
#10
For the kneading portion, i find i'm kneading for like 20 + minutes to try and get the proper consistentcy. Is that uncommon? Is the 8 -15 minutes like hardcore constant kneading for that period of time?
The multiplying villanies of man do swarm upon him.
emperorchampion
Profile Blog Joined December 2008
Canada9496 Posts
Last Edited: 2012-04-22 16:43:05
April 22 2012 15:31 GMT
#11
Is there any difference in the final product if you proof the yeast versus using a poolish?


On April 22 2012 23:04 Acronysis wrote:
For the kneading portion, i find i'm kneading for like 20 + minutes to try and get the proper consistentcy. Is that uncommon? Is the 8 -15 minutes like hardcore constant kneading for that period of time?


I've never made Challah before, but from experience kneading other breads it's never taken me more than 10min.
TRUEESPORTS || your days as a respected member of team liquid are over
TheKefka
Profile Blog Joined March 2011
Croatia11752 Posts
April 22 2012 15:41 GMT
#12
On April 22 2012 21:53 R. Rondo wrote:
Lower your oven. Lol...

I meant once its baked and cools off -_-
Cackle™
Anuzi
Profile Blog Joined October 2010
192 Posts
Last Edited: 2012-04-22 18:27:44
April 22 2012 18:27 GMT
#13
I love these food blogs. Always get a chuckle out of the picture captions. Looking forward to part 2!
Jonoman92
Profile Blog Joined September 2006
United States9103 Posts
Last Edited: 2012-04-22 19:09:38
April 22 2012 19:09 GMT
#14
I love Challah. Makes me want to find a bakery around here where I could get something half decent. Making it from scratch looks awesome though, not ready to embark on that journey at this point in life though.
crayhasissues
Profile Blog Joined July 2010
United States682 Posts
April 22 2012 19:15 GMT
#15
I knead to eat this.
twitch.tv/crayhasissues ||| @crayhasissues on twitter ||| Dota 2 Streamer that loves to help new players!
HwangjaeTerran
Profile Blog Joined October 2009
Finland5967 Posts
April 22 2012 19:23 GMT
#16
Replace oil with butter and coat it with sugar and you get a common Finnish pastry. Didn't know it was of jewish origin, although that makes sense.
We were a bit late on all that wheat nonsense, basically anything with just wheat in it is considered a pastry or a dessert bread.

I guess I could say I've done this a few times then ^^
I love baking and have always been interest in British puddings & desserts in general, waiting eagerly for part deux
https://steamcommunity.com/id/*tlusernamehere*/
Newbistic
Profile Blog Joined August 2006
China2912 Posts
Last Edited: 2012-04-22 20:19:02
April 22 2012 19:58 GMT
#17
On April 23 2012 00:41 TheKefka wrote:
Show nested quote +
On April 22 2012 21:53 R. Rondo wrote:
Lower your oven. Lol...

I meant once its baked and cools off -_-


That's the bread going stale, fresh breads tend to do this within a day or so. You basically need to try to wrap it tightly with plastic wrap and prevent as much contact with air as possible, take the bread out only when you are going to use it. Otherwise, you're going to have to find ways to consume the bread on the day it's made.

OR you can purposefully stale the bread and make summer pudding or french toast. I heard french toast made with challah is amazing

On April 22 2012 23:04 Acronysis wrote:
For the kneading portion, i find i'm kneading for like 20 + minutes to try and get the proper consistentcy. Is that uncommon? Is the 8 -15 minutes like hardcore constant kneading for that period of time?


It must be uncommon among expert bakers? I usually take anywhere from 12-20 minutes. Either everyone on the internet is just lying their balls off about the timing or neither of us is doing something right. I'd say take as much time as you need. But also keep in mind that it is possible to overknead, which is bad for your bread.

On April 23 2012 00:31 emperorchampion wrote:
Is there any difference in the final product if you proof the yeast versus using a poolish?


For me at least, using a poolish has turned out better tasting bread than without.

Officially, each bread has its own weight ratio between poolish and dough, as well as different fermentation periods for optimum flavor. I'm not at the stage yet where I know these off the top of my head. Use the poolish if you have time, and the quick method if you don't (or can't be bothered).
Logic is Overrated
CatNzHat
Profile Blog Joined February 2011
United States1599 Posts
April 22 2012 20:20 GMT
#18
Challahkazam! Super effective against ghost-types.


^^ made me lol

tasty nomz, don't be off-put if your first attempt comes out less than fluffy, breadmaking is a delicate mix of art and science, and takes practice
Maur
Profile Joined March 2010
Spain63 Posts
Last Edited: 2012-04-22 21:48:22
April 22 2012 21:47 GMT
#19
Looked at the picture and thought it was Zopf lol
Joefish
Profile Joined July 2010
Germany314 Posts
April 23 2012 13:18 GMT
#20
Why do I have to look at your blog always when I'm hungry :/
Damn.. But it looks definitely good. Not as tasty as your rabbit but still well done

btw, next time add some pics of hasuobs.
Seriously, all blogger fucking with me with their titles today..
1 2 Next All
Please log in or register to reply.
Live Events Refresh
PiGosaur Monday
00:00
#38
PiGStarcraft764
rockletztv 38
Liquipedia
[ Submit Event ]
Live Streams
Refresh
StarCraft 2
PiGStarcraft764
RuFF_SC2 137
Livibee 101
StarCraft: Brood War
Icarus 10
Noble 2
Dota 2
monkeys_forever659
febbydoto32
League of Legends
JimRising 1339
Counter-Strike
summit1g8945
PGG 44
Super Smash Bros
hungrybox514
Heroes of the Storm
Khaldor105
Other Games
tarik_tv8214
Fnx 3189
shahzam720
WinterStarcraft174
Maynarde169
CosmosSc2 18
Organizations
Other Games
gamesdonequick1343
StarCraft 2
Blizzard YouTube
StarCraft: Brood War
BSLTrovo
sctven
[ Show 17 non-featured ]
StarCraft 2
• Hupsaiya 110
• practicex 7
• Migwel
• sooper7s
• AfreecaTV YouTube
• intothetv
• Kozan
• IndyKCrew
• LaughNgamezSOOP
StarCraft: Brood War
• Azhi_Dahaki15
• STPLYoutube
• ZZZeroYoutube
• BSLYoutube
League of Legends
• Doublelift5449
• Jankos1533
• masondota2664
Other Games
• Scarra1543
Upcoming Events
Replay Cast
20h 36m
The PondCast
1d 6h
RSL Revival
1d 6h
ByuN vs Classic
Clem vs Cham
WardiTV European League
1d 12h
Replay Cast
1d 20h
RSL Revival
2 days
herO vs SHIN
Reynor vs Cure
WardiTV European League
2 days
FEL
2 days
Korean StarCraft League
2 days
CranKy Ducklings
3 days
[ Show More ]
RSL Revival
3 days
FEL
3 days
Sparkling Tuna Cup
4 days
RSL Revival
4 days
FEL
4 days
BSL: ProLeague
4 days
Dewalt vs Bonyth
Replay Cast
5 days
Replay Cast
6 days
Liquipedia Results

Completed

Proleague 2025-06-28
HSC XXVII
Heroes 10 EU

Ongoing

JPL Season 2
BSL 2v2 Season 3
BSL Season 20
Acropolis #3
KCM Race Survival 2025 Season 2
CSL 17: 2025 SUMMER
Copa Latinoamericana 4
Championship of Russia 2025
RSL Revival: Season 1
Murky Cup #2
BLAST.tv Austin Major 2025
ESL Impact League Season 7
IEM Dallas 2025
PGL Astana 2025
Asian Champions League '25
BLAST Rivals Spring 2025
MESA Nomadic Masters
CCT Season 2 Global Finals
IEM Melbourne 2025
YaLLa Compass Qatar 2025

Upcoming

CSLPRO Last Chance 2025
CSLPRO Chat StarLAN 3
K-Championship
uThermal 2v2 Main Event
SEL Season 2 Championship
FEL Cracov 2025
Esports World Cup 2025
StarSeries Fall 2025
FISSURE Playground #2
BLAST Open Fall 2025
BLAST Open Fall Qual
Esports World Cup 2025
BLAST Bounty Fall 2025
BLAST Bounty Fall Qual
IEM Cologne 2025
FISSURE Playground #1
TLPD

1. ByuN
2. TY
3. Dark
4. Solar
5. Stats
6. Nerchio
7. sOs
8. soO
9. INnoVation
10. Elazer
1. Rain
2. Flash
3. EffOrt
4. Last
5. Bisu
6. Soulkey
7. Mini
8. Sharp
Sidebar Settings...

Advertising | Privacy Policy | Terms Of Use | Contact Us

Original banner artwork: Jim Warren
The contents of this webpage are copyright © 2025 TLnet. All Rights Reserved.