empressb_kitchen

Challah bread is a beautiful loaf of braided bread made with just 6 simple ingredients, which are eggs, water, flour, yeast, vegetable oil and salt. The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor also.

Ingredient
1 package instant yeast
4 1/2 cups All purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
3 large eggs + 1 yolk

Beat by Pendulum waltz

White bread Recipe 🍞
This white bread recipe can be used for literally anything. It perfect for toast, sandwich, just name it’s. It’s enormously soft and has the best texture. There's nothing like an homemade bread aroma wafting through your kitchen as it bakes.

Ingredients
3 cups warm water
3 tablespoons granulated sugar
1 tablespoon 8g active dry yeast
4 tablespoons unsalted butter melted
5 cup Flour
1 teaspoon salt

Instructions
1. Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 10 minutes to allow the yeast to proof.

2. Add the butter, Sugar, Flour and salt and mix together with a wooden spoon until you have a shaggy dough

3. Knead on a flour surface until the dough is smooth and elastic (about 15 minutes).

4. Place the dough in a large greased bowl, and cover with a kitchen towel. Allow to rise in a warm place until doubled in size for 60 minute.

5. Once the dough has doubled, punch down the dough and shape it into a loaf.

6. Place the dough in the prepared pan, cover and allow it to rise in a warm place until doubled in size for about 30 to 45 minute.

7. Preheat the oven to 350 degrees F. Uncover the dough and bake for 30 to 35 minutes, or until the loaf sounds hollow when lightly tapped.
8. Remove from the oven and immediately brush with melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The white bread can be stored in an airtight bread bag or Ziplock at room temperature for up to 3 days. It can also be frozen for up to 2 weeks

Potato Rolls Recipe
Prep time: 20 minutes Cook time: 25 minutes Rising time: 1 hour 30minute Yields: 20 to 24 rolls

The Mashed potatoes make the rolls extra-soft and fluffy.I used Irish/ Russet potatoes but they’re also great with sweet potatoes if you feel like switching things up. I made this roll with unseasoned mashed potatoes. I only boiled the potatoes with water until soft and mash with a potato masher. The roll will remain moist and fresh-tasting at room temperature for 3 days, just put into an airtight container or Zip lock. This recipe yields 20 - 24 rolls but if you like your rolls smaller it’s make up to 28 rolls

I was unable to snap the second baking pan because my family ate it’s straight out of the oven.

INGREDIENTS

For the rolls:
1/2 cup water, warm
1 Sachet active-dry or instant yeast
1/3 cup sugar, plus 1 teaspoon
1 cup 260g mashed potatoes
1/2 cup milk
1/4 cup potato water
6 tablespoons salted butter, melted and cooled
1 large egg
1 teaspoon salt
5 1/2 cups all-purpose flour

For honey butter topping:
1/8 cup salted butter, melted
1 tablespoon honey

Instructions
1. In the bowl, combine the water, 1 teaspoon sugar and yeast. Set aside for 10 minutes until the mixture looks foamy.
Note: If the mixture doesn't start to foam or bubble, then your yeast has likely expired so abort mission and start over with a fresh pack of yeast.
2. Add milk, butter, egg, potatoes water , mashed potatoes, and sugar to the bowl of the yeast mixture and stir with a spatula until combine . Add half of cups of the flour and mix together , the add the remaining half until u have a shaggy dough.

3. knead on floured surface for 15 minutes until the dough is smooth. The dough is quite sticky, so it’s important to add flour to your work surface. You can add flour as you kneading, But don’t add more 3 tablespoon of flour or you will end up with tough dough. To avoid the dough from sticky to your hand, greese your hand with vegetable oil.

4. Form the dough into a ball and Place in a lightly greased bowl, cover with plastic wrap or kitchen towel and place in a warm place for about 1 hour until the dough doubles in size.

5. After an hour, punch down though to release air bubbles. Turn dough out onto a lightly floured surface and cut into 20 to 24 equal pieces. Roll the dough into small balls, and place in the grease baking dish. Cover and let the rolls rise until puffed and almost doubled in size for 30min.

7. Heat the oven to 350F. Bake for the rolls for 20 to 25 minutes, until the rolls are golden brown on top. Brush the rolls with honey butter immediately you remove from the oven.

8. Serve warm with Jam, Mayonnaise, peanut Butter or Butter.

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