Red Wine Challah

I'm in my last semester of school (hopefully ever) and I couldn't be more excited! Between school, work, and volunteering, I haven't had any free time lately so I'm actually writing this post while in class, don't tell my professors. But actually, some of my professors still don't know my name so you can go ahead and tattle because they won't know who you are talking about. In the past few months I have learned to love to hate grad school. It's for sure a worthwhile experience because I am able to gain a deeper understanding of accounting; that being said, group work is literally the worst thing to have ever been created. Literally it could be used as a form of torture. But of course the worst part about grad school is that I am so far away from my BFF Bailey. My poor dog is so sad back in Massachusetts right now because our town got 3 feet of snow. My mom dug out a path for him in the backyard but apparently he just mopes around all day. However, his moping was a a minimum on Sunday night because Bailey is a proud Patriots fan and he actually stayed up passed his bed time to see them win the super bowl. Also fun fact, Bailey was actually one of the beach balls in the half time show.

SnOw much Snow back home!! 

I can think of so many reasons to drink wine. Maybe you have had a long day, maybe it's girls night (especially TGIT), or maybe just because it's five o'clock somewhere. And as great as wine is with challah... its even better in challah. But let's be honest, I obviously had a glass (or 2) while eating the challah straight out of the oven :) Although I am usually a white wine person, I like to embrace my inner Olivia Pope every now and then and indulge in some red wine. My favorite red wine is an Australian wine called "Bitch." I like to buy wine based off the best brand titles and this one just seems to suit me.

Recipe: (makes 2 loaves)
3/4 cup Red Wine
1 packet of active dry yeast (about 2 tsp)
2 tbsp honey
2 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3-4 cups flour
1 tsp salt
Nutella
White Chocolate Chips
Nestle Milk Chocolate Morsels with Caramel Filled DelightFulls

Mix wine, yeast, honey and sugar 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 off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.

In a separate bowl mix 2 eggs and oil. Add to the yeast mixture after it has foamed.

Add flour and salt. Continue to add flour until the dough is no longer sticking 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 1-2 hours, or until the dough has doubled in size.

Remove dough from bowl and knead to get out all the air.

Separate the dough and roll out each ball into a strand. Place a layer of nutella on each strand then put white chocolate chips and caramel filled morsels on top. I did a 3 strand challah, but you can do whatever shape you want.

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 25 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.

 

Also makes great french toast!

Quit your wine-ing and try our bitch-ing good challah! Then go to the gym so you can eat and drink some more!