For the Home Baker’s challenge, I made two recipes from the recipes suggested by Priya. One being the Snowmen Butter Cookies, the other one I chose was Challah. Challah is a Jewish braide bread relished on Sabbath. It consists of eggs and that gives a fluffy bread. I have made Eggless Challah in braided form before and I was searching for other options to shape the bread. Recently I came across the Santa Claus bread in one of the groups. I am sorry I forgot the blogger but I searched for a detailed post and came across one in Taste of Home. The shaping was so much fun and the end result was awesome. My daughter loved it. The bread itself turned out super soft and the texture was very nice. You can use this recipe and braid the dough for an authentic finish.
Recipe Source: The Kitchn
Instant Yeast-2 tsp
Luke warm water-1 cup
Flour-5-5 1/2 cups
Granulated Sugar-1/4 cup
Curd-1/3 cup + a pinch of Baking Soda
Milk For Milk Wash
Butter to rub on bread
Red Food Colour
1. In a bowl mix together 4 cups of flour, sugar and salt.
2. In another bowl mix together yeast and luke warm water.
3. Add oil and curd baking soda mixture and whisk.
4. Make a well in the centre of the flour and pour the wet ingredients.
5. Mix together to form a sticky dough.
6. Dust counter with flour and transfer dough to it.
7. Keep on adding flour and knead until it becomes non sticky.
8. You may not need the whole 5 1/2 cups. Add if necessary.
9. Now knead the dough for 10 minutes until soft and elastic.
10. Keep it in an oiled bowl, apply oil on top of the dough, cover with cling wrap and set aside until it is double.
11. Now take it back to the counter, press to remove air.
12. Shape as shown in the illustrations or make a braided loaf.
13. Place on tray and cover and let it double gain.
14. Preheat oven to 175C.
15. Brush the dough with milk and bake for 30-35 minutes or until the top is golden.
16. After removing from oven, brush the top with butter.
17. Once warm, slice and serve…
Mix wet ingredients to dry ingredients.
Make a sticky dough.
Dust with flour and knead.
When soft and elastic, stop kneading.
Place and cover with cling wrap in an oiled bowl.
Set aside until double.
Divide into two portions, one smaller than the other.
Roll the larger portion like this.
Place it in a baking tray. The top forms the cap.
Cut out strips as shown for the beard.
Twist the ropes.
In the remaining portion reserve some for eyes, brows, cap and pom pom and roll the remaining portion into a circle.
Cut out strips like this.
Now cut out the top portion.
Place the bottom portion as beard on the already twisted ropes. Twist the ropes in the top portion also.
Cut out mustache in the cut out portion.
Place it on top of the beard and twist them.
Make a small ball and place it as nose on the mustache.
Roll a small log and place it as the base of the cap.
Fold the top of cap on the base to give a 3D effect.
make another ball and place it on the tip of cap.
Make eyes and brows.
Mix red food colour with water and brush it on the cap and nose. Cover and let it double. Give a milk wash and bake until golden.
Remove from oven and brush with butter. Serve warm…
Linking this to Yeastspotting.