Challah, a deep-gold, light-textured bread is traditionally served on the Jewish Sabbath and other holidays. The original egg dough for this bread is wonderfully smooth and supple, making it an ideal candidate for braiding.
The journey for our challah began years ago. But the making of this has been difficult. I usually say challenging, but I am upgrading it!
Not being able to rely on certain ingredients for stability, flavor, texture (let alone gluten or grains)…. mucho flops.
But finally (!) I thought about taking a page out of a Japanese Milk Bread I love making, especially the making of tanzhong, giving the bread a soft and airy thanks its simple roux-technique. The roux is mixed into the final dough, producing wonderfully tender bread. Our roux is made from very toasted amaranth, that’s boiled, then dried, then steamed. This bread has a delicate sweet flavor.
Organic Ingredients: sprouted amaranth, white sweet potato, cauliflower, ground rutabaga, water, hemp, hmilk, salt, parsnip sourdough starter, flax, white chia, yucca, 1 tablespoon avocado oil, 1/2 tablespoon maple sugar.
