Whole Grain Challah with Cranberries and Challah Bread Pudding

For our second bonus recipe for Heathly Bread in Five, author Jeff Hertzberg gave us Whole Grain Challah with Cranberries and Orange Zest to try out.


The dough itself was pretty simple to make as usual with their formula. My worry was in the braiding of the challah. Reading through the directions I was a little confused but after a quick check at the Artisan Bread in Five website for some photos and it made a little more sense.  For some reason, my brain couldn't compute how you started the braid.  Sometimes I just need some pictures.  Start the braid from the middle...people...from the middle and braid upwards.

I baked the first loaf the same day I made the dough and I wonder if that made a difference in how the braid looked.  My first attempt wasn't the prettiest of braids but it was pretty good taste wise. A little dry though.  For this loaf, all I did was slice and top with a little honeyed cinnamon butter (very delicious stuff!). That made all the difference and really made the challah taste delicious.  


The second loaf I made about five days after the first and it baked up very nicely.  I cubed it and made it into a creamy challah bread pudding. It's the holidays...what can I say?

Much, much prettier.

Muy delicioso!

The bread pudding was rich, creamy, and delicious.  I thought the whole grain challah would be a little too blah but it was perfect with the rich sauce.  It also made you think the bread pudding was slightly healthier than normal.  Or at least that is what I told myself as I was eating it for dinner.  And if I tell myself it is healthier...than it is!  While fantastic the same day it is made, it is phenomenal the next day.  The flavors have had a chance to mingle and they are even better. Not only is this good for dessert (or dinner in my case), it also makes an amazing breakfast as well.

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Whole Grain Challah with Cranberries and Orange Zest


Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.


5 cups whole wheat flour
3 cups unbleached all-purpose flour
1/4 cup wheat germ
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
1/4 cup vital wheat gluten
3/4 cup dried sweetened cranberries (“craisins”)
Zest from 1 orange, scraped with a microzester (I left this out because I didn't have an orange)
3 cup lukewarm water
1/4 cup neutral-flavored oil, melted unsalted butter, or melted zero trans fat, zero hydrogenated oil margarine
1/2 cup honey
3 large eggs


Egg wash (1 egg beaten with 1 tablespoon of water) for brushing on the loaf


Optional Topping: 1/2 tsp of orange zest and granulated sugar, mixed and sprinkled on top.


1. Mixing and storing the dough: Whisk together the flours, wheat germ, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.


2. Add the cranberries, orange zest, liquid ingredients and eggs and mix without kneading, using a spoon, 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.


3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.


4. Dough can be used immediately after initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days (or store up to two weeks in the freezer). Freeze in 1-pound portions. When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual resting time.


5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.


6. Gently roll and stretch the dough, dusting with flour so your hands don’t stick to it, until you have a long rope about 3/4-inch thick. You may need to let the dough relax for 5 minutes so it won’t resist your efforts. Using a dough scraper or knife, make angled cuts to divide the rope into three equal-length strands with tapering ends.


7. Braiding the challah: Starting from the middle of the loaf, pull the left strand over the center strand and lay it down; always pull outer strands into the middle, never moving what becomes the center strand.


8. Now pull the right strand over to the middle. Continue, alternating outer strands but always pulling into the center. When you get to the end, pinch the strands together.


9. Flip the challah over so the loose strands fan away from you. Start braiding again by pulling an outside strand to the middle, but this time start with the right strand. Braid to the end again, and pinch the strands together.


10. If the braid is oddly shaped, fix it by nudging and stretching. Place the braid on a cookie sheet prepared with shortening, parchment, or a silicone mat, and allow to rest for 90 minutes (or 45 minutes if you’re using fresh, unrefrigerated dough).


11. Thirty minutes before baking time, preheat the oven to 350°F; if you’re not using a stone in the oven, a 5-minute preheat is adequate.


12. Just before baking, use a pastry brush to paint the top crust with egg wash.


13. Place the cookie sheet near the center of the oven and bake for about 30 minutes, until browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.


14. Allow to cool on a rack before slicing and eating.


© Jeff Hertzberg and Zoë François, used with permission of the Authors




Challah Bread Pudding
Adapted from My Recipes

Ingredients

• 2 1/2  cups  2% low-fat milk (I used nonfat)
• 1/2  cup  dried tart cherries (I used dried cranberries in place of the cherries and raisins)
• 1/2  cup  golden raisins
• 1/2  cup  fat-free sweetened condensed milk
• 2  teaspoons  vanilla extract
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  freshly grated nutmeg
• 1/4  teaspoon  salt
• 3  large eggs
• 8  cups  (1-inch) cubes challah or other egg bread (1/2 loaf)
• Cooking spray
• 2  tablespoons  sugar

Preparation

Preheat oven to 325°.

Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11 x 7-inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325° for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.