This week I officially became an aunt (to a human)! I've been an aunt to my brother's dog Beau for a few years. My brother and sister-in-law get very upset if you say I wasn't an aunt before. But this week my sister-in-law gave birth to my nephew Dylan Scott Marshall, named after his maternal great-grandmother Dorothy and paternal great-grandfather Sheldon. He's literally the cutest baby, even when he cries. And he has the cutest big cheeks, which def come from me because I'm the only one in the family with big cheeks. Covid complicates things because I can't just go and see him, so for right now I'm settling for lots of pics and facetime. But I cannot wait to spoil that baby! My mom always called my brother "Muff" or Muffin Man, I was princess pie (and she wonders why I'm a JAP) and my sister baby cake. So I think we need to start calling Dylan mini-muffin, or maybe some other baked good. Knowing my brother who has given Beau a million names including Beau-Beau, Beausy, Snoop Dog, Snoop.... and the list goes on.... we will probably never cause Dylan by his actual name.
Recipe: (makes 1 large challah)
4 tbsp honey
3 extra large eggs: 2 for dough, 1 for baste
1.75 cups gluten free flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour that contains some xanthan gum)
Mix 3/4 cup water, 2 1/4 tsp yeast, 4 tbsp honey and 2 tbsp of 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 a warm oven and then turn off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.
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. The gluten free challah dough won't get as large as usual.
Separate the dough and roll out each ball into a strand. I did a six strand challah, but you can do whatever shape you want. Gluten free challah dough is much harder to braid and the strands kept breaking. The dough was almost like clay in that I kept trying to piece it back together or smooth the cracks.
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.