The Challah Sisters: Elvis Challah

Don't worry, we haven't stopped blogging, we have just been CRAZY busy! After 5 years I am finally done with school (well at least for now). I have made so many memories in my time at Ohio State and have established such strong friendships. It will be weird moving back in with my mom and sister, but mostly because I will be so far from where I have called home the past 5 years. I have truly grown as a person and would not be where I am today if it was not for my undergraduate and graduate experience, or in accounting terms my NPV has greatly increased, even if that means becoming insolvent. I have laughed, and I have cried (publicly, maybe on the ground of a parking lot), but I was fortunate to have great friends to always help me back up, tell me I am "fine", or lie on the floor with me.

Even though I have graduated, my life has not seemed to slow down. As usual I'm kicking ass and forgetting names. I have gotten my tuchie back into gear with BodyPump classes and even taught a class when the instructor didn't show up. I have to say I'm much better than she is and I think the gym should hire me instead. Like she counts up instead of counting down, Jenn Peters would so not approve of that. And in even more exciting news, I took and PASSED my first CPA exam! Apparently everyone thought I would pass except for me, but if you saw the pass rates (around 50%) you would understand. I set my alarm for 1am this morning for the score release and was in utter shock at my score that I kept refreshing the page to confirm. I'm actually still convinced the NASBA is going to send me a letter that it was an error. In the words of Peter Olinto, I am on my way to a CPA!

Recipe: (makes 2 loaves of challah)

3/4 cup water

1 packet of active dry yeast (about 2 tsp)
1.25 tbsp honey

1/2 tbsp white sugar

1 tbsp brown sugar3 extra large eggs: 2 for dough, 1 for baste

1/4 cup vegetable oil

1/2 cup mashed ripe bananas (about 1 1/2 bananas)
1 tsp salt
3-3.5 cups flour

Filling:

Banana

Nestle DelightFulls Peanut Butter Filled Morsels

Mix 3/4 water, 1 packet yeast, 1.25 tbsp honey, 1/2 tbsp white sugar and 1 tbsp brown 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, 1/4 cup oil, and mushed bananas.

Add to the yeast mixture after it has foamed. Add flour and salt. Make sure you mix the flour as you are adding it. 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. Cut up the banana into small chucks and place on the strands. Place chips between the banana chunks and pinch each strand closed. I did a 5 strand challah, but you can do whatever shape you want.

After braiding the challah, place on a buttered cookie sheet and cover with plastic wrap and allow the 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 30 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.