Challah on the Grill
Few years back Jessica made some killer challahs. If I remember clearly it was a full day activity. When I saw a recipe for Challah on the Grill on Food52 I got inspired. The best part is that this takes no time at all relative to most bread making where the dough has to rise more than a few times.
Of course, I made it on Friday. This is a recipe for one loaf but you could double it and make two.
For the dough:
1 1/4 tablespoons active dry yeast
3/4 cups warm water
1 tablespoon honey
1 teaspoon salt
2 eggs, lightly beaten
2 tablespoons olive oil
3 1/2 to 4 cups all-purpose flour
For the topping:
1 egg yolk stirred with a bit of water
2 to 3 tablespoons poppy seeds
Take the yeast and sprinkle over 3/4 cup warm water in a bowl. Once the yeast has dissolved (you can just mix it up once it appears to be ) add in the honey, salt, eggs and olive oil. Mix that up and then add in the flour. Mix that up completely and then put on a floured surface. Knead the dough until it is smooth and elastic (about 5 minutes). Place in a well oiled bowl and cover with a towel. Let this stand in a warm area for about 40 minutes. This is what is takes for the dough to double in size.
Once that is done divide the dough in four separate parts. Roll each of them into a long log that is about 12 inches long. Then lay them together like a foursquare weave. One log over the other, under/over. Then wrap the ends to the right over the log to the right until the bread is tighly woven. Only two weaves.
Take a cast iron pan and sprinkle cornmeal over the bottom. Put the dough in, put a towel over the top, and let stand in a warm area for about 25 minutes.
Now take the egg yolk wash and brush it over the dough and then sprinkle with the poppy seeds.
The grill should be turned on at medium heat. Lay two bricks in the middle for height and then put the pan on top. Close the lid and let it bake for about 20 minutes. Voila. Definitely adding this into my repertoire.