I have been back in the US for a little over a week now and I am only now becoming unjet lagged (if that's a word). I have been beyond lazy this past week. It's a good thing we moved states a year ago and I don't know anyone. I haven't taken off Jenn's fluffy blue cupcake pajama pants for the past week as I have been wearing them around town, like to the supermarket, walking the dog, and to Starbucks. I made fun of my mom for wearing pajama pants to the mall or as she called them "dog walking pants," which honestly doesn't sound much better, but anyway, she though that it was okay because I wore my pajamas to the supermarket. News flash: supermarket --> ≠ mall.
Well besides being beyond lazy, and watching endless hours of Dexter, my family has started quite the skirt/bow/scrunchie making business. Jenn's synchronized skating team wears wrap skirts for practice and a bunch of her friend's mom's make skirts, so she figured she would do the same. And OMG these skirts are adorable, or adurable as Jenn would say as a child. My favorite is the high school musical inspired skirt that is supposed to look like jean material, and the best part that the skirt has pockets on the butt (I know, beyond adorable). Once she left for school I made matching scrunchies and hair bows. Hopefully her coach won't end up banning her new outfits for being too outrageous.
Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1 tbsp honey
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup light brown sugar
2 tbsp white sugar
3 tbsp oil
1/4 tsp vanilla
3-4 cups flour
1 tsp salt
White Chocolate Wonderful Peanut Butter
White chocolate chips
Mix water, yeast, and honey in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn the oven off. Let stand for about 10-15 minutes or until the mixture starts to foam.
In a separate bowl mix 2 eggs, brown sugar, white sugar, oil, and vanilla. Add to the yeast mixture after it has foamed.
Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer stick to your hands.
Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about an hour, or until the dough has doubled in size.
Remove dough form bowl and knead to get out all the air. Roll out the strands.
There are two ways to fill the strands. For the first one you make a layer of peanut butter, followed by a layer of nutella, and then place white chocolate chips on top.
This second method uses a different filling in each strand.
We used white chocolate wonderful peanut butter because it is our favorite, but any will work.
We made a three strand challah because we were filling the strands and didn't want them to be too big, but you can do any shape.
After braiding the challah place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.
Baste with egg wash (1 egg and 1/2 tbsp water).
Bake for about 35 minutes at 350 or until internal temperature is around 170. If the top of the challah is getting too dark or hard then place a piece of foil on top of it while the inside continues to cook.
Yummm!!!! This challah was out of this world. Combining our favorite things made this the ultimate challah!