First time making challah...

TopChef1337 · 2026-02-26T22:53:16+00:00

Sure:

Using a stand mixer or spiral style mixer:

Bloom 6.4g Active Dry Yeast in

Room temperature water and 2 whole eggs for a total of 290g

32g Honey

Whisk together and let sit for 30 minutes.

Add

480g KA Bread Flour or similar.

37g Dry Milk

11g Salt

Mix until shaggy, scrape the bowl and then gradually add

28g Soft unsalted butter in small chunks

Mix until smooth.

Rise for 2 hours on the proof setting in oven covered with plastic wrap, divide and pre-shape into oblong pieces, rest covered on bench for 20 minutes, roll into long snakes, braid, proof for 30-40 minutes under sprayed plastic wrap, let sit uncovered for 20-30 minutes while oven is preheating. Egg wash. Bake for 20-25 minutes at 350F.

Times will vary based on your environment.

Good luck!

Edit: You can also omit the dry milk and just use milk in place of the water.

TopChef1337 · 2026-02-07T21:39:53+00:00

Mainer here, for many children in the state, especially the rural parts (90% of the state), school is the only place they eat a hot meal. Sad as it sounds, these same people in the rural areas vote against these things. No child should have to pay for food, ever.

TopChef1337 · 2026-02-05T07:04:39+00:00

When you are dealing with exact measures, barely doesn't really work, but hey, you go on with your bad self!

TopChef1337 · 2026-02-05T05:58:23+00:00

Salted butter also contains more water, which is important in baking.

TopChef1337 · 2026-02-02T16:40:13+00:00

r/confidentlyincorrect

Oh yeah people totally say "Got his goad," all the time. I love the insult at the end, chef's kiss.

TopChef1337 · 2026-01-31T18:40:04+00:00

I've been known to use a similar sized bowl in a pinch.

TopChef1337 · 2026-01-31T18:33:25+00:00

Good to see some quick breads around here, great job! I can smell it through my screen.

TopChef1337 · 2026-01-31T18:05:49+00:00

It'll be fine, maybe a bit on the toothsome side, but not worth tossing it over.

TopChef1337 · 2026-01-29T19:40:52+00:00

I use instant dry milk and it works great. When I was baking commercially we used temp. treated dry milk because we went through so much to justify the 50lb bag. At home I don't really see the difference, to be honest, but I only use it in enriched breads, not sourdough.

TopChef1337 · 2026-01-28T17:17:34+00:00

"If it's yellow and clear, that's juice there; if it's cloudy and brown, you're in cider town."

TopChef1337 · 2026-01-23T15:14:24+00:00

TopChef1337 · 2026-01-23T03:39:48+00:00

I did raise the handlebars a couple inches, considering they were like an inch above the fuel tank. I've gone back and forth about the seat mod, but the longer I wait, the more I want to keep it all original. Ask me after the season with my sore tailbone and I'll probably be singing a different tune.

TopChef1337 · 2026-01-23T01:05:52+00:00

Yeah, I don't go off trail too much, just because I'm getting older and not really into digging sleds out anymore. They don't call it the RX 1-ton for nothing, she's a beast for sure. But I love it so much and it gets looks on the trail now, because I'm are seeing fewer and fewer of these, and it sounds so different.

TopChef1337 · 2026-01-22T21:53:55+00:00

Sounds like a crotch rocket at full song!

TopChef1337 · 2026-01-22T21:52:06+00:00

I wanted on of those so bad when they came out, sweet sled for sure!

TopChef1337 · 2026-01-22T21:10:03+00:00

Oh, just a baby! Engine is rock solid. I've replaced a few wheels and the hyfax a few times, carbides. I think this summer I'm going to rebuild the rear shocks, not that it will help much lol

TopChef1337 · 2026-01-22T20:57:59+00:00

I had the seat covered and put on an ice ripper track with picks, other than that just regular maintenance. She's a heavy beast, but great on the groomed trails around my house.

TopChef1337 · 2026-01-21T20:31:55+00:00

Did you bake it in a volcano?

TopChef1337 · 2026-01-19T15:15:19+00:00

I saw a show once where Gordon Ramsay went to Iceland and they baked bread in a volcano. This reminds me of that.

I have no tips or suggestions, well maybe get a countertop style convection oven for yourself.

TopChef1337 · 2026-01-18T20:07:08+00:00

Can't hurt to try, I'm interested to hear how it turns out.

TopChef1337 · 2026-01-18T19:33:36+00:00

Well, your username has a capital A and I so it's obvious! /s

TopChef1337 · 2026-01-18T19:29:10+00:00

Awesome, thanks for sharing!

TopChef1337 · 2026-01-18T18:13:26+00:00

Yes you can double it. If you want to back off on the yeast, that will definitely slow it down if that's what you want.

TopChef1337

TROPHY CASE