{"id":39139,"date":"2016-03-08T18:07:46","date_gmt":"2016-03-08T23:07:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39139"},"modified":"2016-03-20T19:12:28","modified_gmt":"2016-03-20T23:12:28","slug":"orange-challah%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e4%b8%89%e3%81%a4%e7%b7%a8%e3%81%bf%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39139&lang=en","title":{"rendered":"Orange Challah"},"content":{"rendered":"

\"27\"<\/a><\/p>\n

Orange Challah<\/strong><\/p>\n

I like my crusty bread (like\u00a0this<\/a> or this<\/a> or this<\/a>), but I also enjoy other types of bread like this one.<\/p>\n

I like challah bread because of its beautiful shape, color, and the buttery taste.<\/p>\n

I added some orange zest to the dough, and the smell from the bread when it was just out of the oven was amazing!<\/p>\n

I use this book<\/a> to make almost all my breads except for my pullman bread (I use my mom’s recipe for this), and I used their recipe for this challah bread as well.<\/p>\n

This is really one of a few cookbooks that I’ve used more than a few times, and I highly recommend it!<\/p>\n

\"13\"<\/a><\/p>\n

\"14\"<\/a><\/p>\n

\"14\"<\/a><\/p>\n

This glass jar (middle) like this jug<\/a> was another great find at this store<\/a>. I use this jar to store yeast.<\/p>\n

\"28\"<\/a><\/p>\n

\"30\"<\/a><\/p>\n

\n

Orange Challah<\/strong> adapted from the Challah recipe in “Artisan Bread in Five Minutes A Day<\/a>” – makes 2 loaves<\/p>\n

1.5 lukewarm water
\n1 tablespoon granulated yeast
\n1 tablespoon Kosher salt
\n2 large eggs, lightly beaten
\n1\/4 cup honey
\n1\/8 cup melted butter
\n1\/8 cup canola oil
\norange zest from two oranges
\n3.5 cup all purpose flour
\negg wash (1 egg beaten with 1 tablespoon water)<\/p>\n

1. Add yeast and salt to water. Mix well until the yeast and salt dissolve.
\n2. Add eggs, honey, butter, oil, and orange zest. Mix well.
\n3. Add flour. Mix well. place it in a non-airtight container. let it rise in a container until it’s double in size, for about two hours.
\n4. Refrigerate overnight.
\n5. Form two balls (makes 2 loaves). Divide the ball into three parts and make thin ropes. Braid. Place them on a baking pan lined with parchment paper. Let them rise for about one and a half hours.
\n6. Preheat oven to 350F for 5 minutes.
\n7. Bake for 25 minutes or until golden brown.<\/p>\n<\/div>\n

\"37\"<\/a><\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Orange Challah I like my crusty bread (like\u00a0this or this or this), but I also enjoy other types of bread like this one. I like challah bread because of its beautiful shape, color, and the buttery taste. I added some orange zest to the dough, and the smell from the bread when it was just […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-39139","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39139"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39139\/revisions"}],"predecessor-version":[{"id":39479,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39139\/revisions\/39479"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}