{"id":6143,"date":"2017-10-31T19:58:05","date_gmt":"2017-11-01T02:58:05","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=6143"},"modified":"2017-10-31T19:58:05","modified_gmt":"2017-11-01T02:58:05","slug":"maple-raisin-challah","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=6143","title":{"rendered":"Maple Raisin Challah"},"content":{"rendered":"

\"\"What’s rich and brown, shiny and sleek, and smells like Vermont at sugaring time? The answer is Maple Challah, aka “the end of dieting as we know it”. Once this heady fragrance wafts out of your oven, all good intentions will be put aside and you’ll be a gonner!<\/p>\n

I used maple syrup to sweeten the dough, but it doesn’t give enough maple “kick”, so I turned to my trusty Mapleine.\u00a0Maple flavoring, maple extract, it’s all good! And, in case you’re wondering, I found kosher maple flavoring and<\/em> refined coconut oil on the internet.<\/p>\n

Whether you make a simple three-strand braid or go all out for the six-strand braid, this bread won’t fail to impress; it’s gorgeous even if you try desperately to follow instructions and still come up with a wonky braid!\u00a0\u00a0<\/em><\/p>\n

Ahem.<\/p>\n

I tried a six-strand braid. Several times. I had no trouble with four strands (see my Pumpkin Challah<\/a> ) but apparently, that was pushing the limit of my braiding skills. I hate videos, but this is one time I probably should have watched a tutorial. In the end, I did the best I could, tucked the less than attractive ends under, and hoped that a good, puffy rise and a lot of egg yolk would cover my worst messes. It wouldn’t pass the test of experienced challah bakers, but it worked for me.<\/p>\n

Because I can never get enough maple flavor, I sprinkled the top of one of the loaves with maple sugar which gave a slightly burnt-sugar flavor and made the crust a tiny bit crunchy. I loved it, though it takes away the pretty shine. It’s totally optional, of course, but mmmmmm. Here’s what the sugar-topped loaf looks like next to one with a traditional egg yolk wash:<\/p>\n

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Left loaf was brushed with yolk wash and sprinkled with maple sugar<\/p><\/div>\n

Remember that challah dough is rich and will take a little longer to rise than a basic sandwich bread. Make it when you’ll be home all day so you don’t try to rush it. Ninety-minute rise times are to be expected. You don’t have to sit and watch it – just set a timer and go about your business, and before you know it you’ll be tearing off a tender piece of maple goodness.<\/p>\n

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Maple Raisin Challah<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 1 large loaf or 2 small loaves. Simple braids are very attractive. For more complicated braids, look for online tutorials.<\/div>\n
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Ingredients<\/div>\n