Welcome to this very special June edition of our Teacher Tuesday posts. What makes it so special you ask? That would have to be our very special guest joining us for this post, the one and only Chef Brad. A master of grains and pressure cooking, Chef Brad is known around the country for his amazing recipes, delicious meals, and ability to incorporate grain into any dish you can imagine. With his television cooking show, "Fusion Grain Cooking," which airs nationally on BYU-TV, Chef Brad brings his years of culinary experience to the table each week with the masterpiece meals he creates. Starting today at our Rancho Cucamonga, CA store, and traveling to all 4 of our Honeyville store locations, Chef Brad will be bring some of his favorite recipes, will teach about his favorite grains, and will be giving pointers on how to better use your pressure cooker. Make sure to check the schedule at the bottom of this post for the next class in your area. Now, without further adieu, here is the one and only Chef Brad!
Challah BreadYields: 2 Braided Loaves
6 cups Honeyville Alta Artisan Bread Flour
2 Tbsp Dry Active Yeast
1 tsp Sugar
1 Tbsp Salt
2 cups Water
3 slightly beaten Eggs
1/4 cup Vegetable Oil
3 Tbsp Sugar
A pinch of Saffron
1 Egg White
1 Tbsp Water or Milk
Directions (Egg Glaze):
Whisk ingredients together until combined and foamy. Use to glaze uncooked dough before sprinkling with seeds.
Preheat Oven to 400 degrees.
Place all ingredients in a Bosch Bowl mixer and gradually add in flour until it cleans the sides of the bowl.
Only add enough flour for dough to clean the sides barely. This may take a little more or a little less than 6 cups. Mix for 6 minutes.
Divide the dough into 2 parts, then divide each part into 3 parts. Roll between hands or on a board into long, tapered ropes.
With three ropes of dough lying side by side, begin to braid loosely from the center to the end, then braid the other portion from the center to the end. Finish each end by tucking them under the loaf. Repeat the same process for the second loaf.
Cover and let rise until it has doubled in size. Brush the tops with the egg wash and sprinkle with Poppy Seeds if desired.
Bake each loaf for 15 minutes at 400 degrees, then reduce oven to 375 and bake for an additional 45 minutes. These loafs also bake really well on a pizza stone.
Thanks everyone, and I hope to see all of you soon in one of my upcoming classes!
Brad - America's Grain Guy
If you're interested in attending one of Chef Brad's upcoming class, check out the schedule below and visit our Honeyville Store Location page to find out how to register!
Chandler, AZ - Wednesday, June 12 - 6:30 p.m. - Pressure Cooker & Grains
Brigham City, UT - Tuesday, June 25 - 11 a.m. - Mixes for Everyday Use
- Tuesday, June 25 - 2 p.m. - Pressure Cooking Made Easy
Salt Lake City, UT - Wednesday, June 26 - 11 a.m. - Mixes for Everyday Use
- Wednesday, June 26 - 2 p.m. - Pressure Cooking Made Easy