We usually dip our {non-filled} challah in either a chummus or some sort of savory spread from Trader Joe’s on shabbas, like this red pepper spread. So I figured, why not stuff the spread inside the strands and have it all contained in one?
What you will need:
Challah dough {recipe here}
Filling
Spread of choice
Topping
1 egg
Directions:
Prepare challah dough according to directions.
Preheat the oven to 350°F.
On parchment lined sheet tray or greased aluminum foil, spread out the spread in 4 thin lines {about the length your challah strands will be} and freeze to firm up about 30 minutes.
Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.
Gently flatten each log so that it is about 2 inches wide. Place frozen spread on each log and pinch closed.
Place the challah in a greased loaf pan and let the challah rise 30 minutes.
Once the challah has risen, brush with an egg wash, and sprinkle with sesame seeds or everything but the bagel spice.
Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.
Slice open and look at those pockets of spread inside your challah!
Enjoy!
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