Jewish cuisine has some delicious dishes that are definitely worth trying out. One such example is this challah bread recipe. This is a traditional Jewish egg bread that is quite versatile. I am preparing this recipe with quail eggs because I prefer their taste.
For starters, Challah bread makes for an excellent French toast and can take sandwiches to a whole new level. Also, it works excellently as bread pudding. Challah’s taste is the perfect blend of salty and sweet and its texture is soft and fluffy. Its golden hue is attributed to a nutritious quail egg wash prior to baking.
HOW TO MAKE CHALLAH BREAD WITH QUAIL EGGS
You can use challah bread for sandwiches or anything that requires bread, for that matter. Aside from being so tasty, this bread keeps well in a linen bag and if it dries out, you can make it into breadcrumbs and use it for other quail egg recipes.
Challah Bread With Quail Eggs
- 20 quail eggs
- 1 cup water luke-warm
- 2 tsp yeast
- 4 cups flour
- 1 tsp sugar
- 1 tsp salt
- Start by stirring the yeast, sugar, and 250 ml warm water. The water should be around 50°C. After you stir the ingredients together, let the mixture sit for 5 minutes until it turns bubbly.
- Take the flour and place it in a large mixing bowl. Next, beat 10 quail egg yolks, 5 whole quail eggs, and salt together. After you have a smooth mixture, stir the yeast into the flour along with the smooth egg mixture. Stir these together until shaggy dough forms. If needed, add some lukewarm water.
- Next, turn the dough onto a previously floured surface and knead it until it becomes smooth and supple. Try to shape it into a ball, then place it into a lightly oiled bowl. Cover the bowl with a clean towel and let it rise in a warm and draft-free space until it doubles in size.
- After 40 minutes, take the dough out of the bowl and punch it down, dividing it evenly into 3 pieces. Roll each of the pieces into 12 inches or 30 cm long ropes. While you do this, make sure the pieces are covered with a clean towel. Next, loosely braid the ropes together in order to make it look like challah and pinch the ends to seal.
- Then, transfer to a lightly oiled baking pan. Cover it with a clean towel and let rise in a warm and draft-free space for an hour.
- Heat the oven to 200°C. While the oven warms up, beat the remaining 5 quail eggs and lightly brush the loaf of challah with the mixture.
- Now, to complete this challah bread recipe, place the loaf in the oven, reduce the temperature to medium-low and bake until the loaf sounds hollow when tapped and is golden brown. This should take 35-40 minutes.
- Remove the challah bread loaf from the oven and place it on wire racks. Allow it to cool down completely before cutting into slices.
And there you have it! Your very own challah bread recipe with quail eggs. Even if you avoid bread because of the calories, you can still make this challah for your family, friends, or special someone. And don’t let the braiding scare you! If you can’t get it right, don’t worry about it. Just bake the loaf unbraided; the taste is the same and that’s what matters most here.