Page 42 - Flathead Beacon // 4.1.15

42 | APRIL 1, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Michelle Hicks, FVCC
Challah
HAPPY EASTER!
farmhouse
406.844.0610
www.farmhouselakeside.com 306 Stoner Loop in the Lakeside Town Center
JOIN US EASTER SUNDAY
8AM - 2PM Seasonally and locally inspired breakfast, lunch, and fresh baked goods
SPRING HAS FINALLY ARRIVED, and Easter is quickly approach- ing. For me, Easter means getting together with family, enjoying the sun- shine and having great food. Over the years, it has become a tradition for me to make Challah, (which
happens to be one of my favorite breads). Similar to Brioche, this bread is slightly sweet and very rich, made with eggs and oil. Tra- ditionally, the braided Sabbath bread of Juda- ism is a European cel- ebratory loaf, symbolic of God’s goodness and bounty. I should warn you that this recipe is quite time consuming, though, I assure you, it is well worth the wait!
INGREDIENTS
Sponge:
1 cup all-purpose flour 1 tsp. yeast
2/3 cups water
2 tsp. honey
3 eggs
Dough:
4 1/4 cups all-purpose
1 1/4 tsp. yeast
1 Tbsp. salt
2 eggs
1/3 cup canola or vegetable oil 1/4 cup honey
1 Tbsp. cider vinegar
DIRECTIONS
Day 1: Combine all sponge ingredi- ents in medium size bowl. The mixture will resemble pancake batter. Let sit at room temperature overnight.
Day 2: For the dough, combine eggs, oil, honey and vinegar in mixing bowl.
Sprinkle flour and yeast over sponge. Let sit one hour at room temperature. Put sponge mixture into bowl of stand mixer and add honey mixture. Mix with dough hook, about five minutes on medium- low speed. The dough should be shiny
and smooth. It will be slightly sticky. Let the dough retard overnight in oiled bowl in refrig- erator.
Day 3: Remove dough from fridge and cut into three equal portions. Round each portion and let each rest for five to ten min- utes. Form each por- tion into equal length strands, (thicker in the middle and slightly tapered towards the ends). This braid will begin in the middle. Place the three strands perpendicular to you and parallel to one an- other. Beginning in the
middle of the loaf and working toward you, follow this pattern: right outside strand over the middle strand, left out- side over middle. Repeat until you reach the bottom end of the dough. Pinch the end closed to seal, and rotate the loaf 180-degrees so the unbraided end is facing you. Continue braiding, but now weave the outside strand under the mid- dle strand until you reach the end of the loaf. Pinch together the tips at both ends to seal the finished loaf. Egg wash the top (using a mixture of two parts egg, one part cream, and a little added hon- ey), and sprinkle with poppy seeds.
Bake at 350 degrees for 50 minutes.
This recipe also makes for great French toast bread. On the off-chance you have any leftover from dinner, you’ll have breakfast covered too!
flour
TWO BUCK SHUCK
Oyster Night Every Thursday
406.407.1455
306 Stoner Loop
In the Lakeside Town Center
Seasonally & regionally inspired dinner & spirituous drink
5pm-10pm Tue - Sat
Michelle Hicks is a graduate of The Culinary Institute of Montana at FVCC and works as an instructional assistant for the program. For more information about the pro- gram, visit www.culinaryinstituteofmt.com.
7 Course Wine & Dine Package
Seating is limited, call now for reservations
$279
$99
for a Room & dinner pack- age for two
Per Person for Dinner only
ESSEX, MONTANA
406.888.5700 IZAAKWALTONINN.COM
April’s Theme:
Cooking Light in Spring to take off Winter’s Layers!
Celebrating 75 years!
Saturday, April 11th 2015 ~ 5:30pm