To Bake / Nutella Challah


      Hi there! It's the middle of January, and Columbia is blanketed in snow - which means most of us want to be literally blanketed 24/7. We are thawing as I speak though, so the outdoors are slowly becoming more appealing! Until then, I'm noshing (to use the appropriate Yiddish term, considering this recipe) on this Nutella challah to stay cozy on the inside. I've never made challah before, and I've only eaten it once when a Jewish friend made it (along with matzo ball soup - YUM) to celebrate passover for our dorm building in college. I've never forgotten how delicious his traditional take on the bread was, and have been waiting for the perfect recipe to try my hand at it! 


       I found said recipe in the Half Baked Harvest cookbook, and knew I wanted to make it this winter asap! While it is filled with Nutella, the actual bread of it is healthy-ish. It does have sugar, but it's only 3 tablespoons! It also has whole wheat flour, and olive oil instead of butter. In my opinion, these whole ingredients negate the bad ones! :) Get the recipe below, and have fun making this - I know I did!


- 1 cup of warm water

- 1 packet (2 + 1/4 tsp.) of instant yeast

- 3 tbs. of brown sugar

- 1/4 cup of olive oil

- 2 eggs

- 1 + 1/2 tsp. of salt

- 2 cups of whole wheat flour

- 2 cups of AP flour

- Nutella

- 1 egg, beaten


1. In a stand mixer, using the dough hook, combine the yeast, warm water, brown sugar, olive oil, eggs, and salt. With the mixer still running, add the flours and mix until the dough comes together - about 5 minutes. Knead the dough on medium speed for another 2 minutes. Knead by hand until smooth and return to mixing bowl. Cover and let sit for 1 hour in a warm place (I usually put mine on top of my fridge!).


2. Knead dough again, and let sit for another 30 minutes. Turn out the dough onto a floured surface, and divide it into 3 equal balls. Roll each ball into a 12 inch rope, and roll out the ropes flat.


3. Spread Nutella onto each piece, and tightly roll each into a rope again. Pinch the edges to seal.


4. Grease a rimmed baking sheet, and lay out each rope side by side, seam side down. Pinch together the tops of the ropes, and braid them together. Do this by placing the far right rope over the center rope, and then the far left over the now center (originally far right) rope. Continue this until you reach the end of the ropes, and pinch the ends together.


5. Brush some beaten egg over the loaf, and let sit for 30 minutes. Preheat the oven to 350, and brush the loaf again. 


6. Bake for 30 minutes, or until golden brown. Serve warm (and with even more Nutella if you're chocolate-crazed like me), and enjoy!

To Bake / Bread


     Hi there! I'm a major bread lover, as it goes so well with wine and cheese, and I am always down to made various kinds at home. Bread making is a process for sure, but with so few ingredients, it's relatively simple. I've made focaccia and sourdough, but hadn't made country white, when I stumbled on this recipe from Homesong. I'm not one for excessive elbow grease when it comes to cooking, since I consider it something that should be soothing and creative, so this no no-knead option sounded perfect! Get the recipe below!


- 3 cups of AP flour

- 1/4 tsp. of yeast

- 1 1/4 tsp. of salt

- 1 5/8 cup of water


1. Combine flour, yeast, + salt in a large mixing bowl. If you have a stand mixer with a dough hook attachment, I recommend using the bowl that goes with that. Add your water, cover the bowl, and let it rest on top of your fridge for 12 hours.

2. Turn the dough into itself a couple of times, and let rest for another 15 minutes.

3. Shape the dough into a oval/ball, and wrap in a cloth towel. Let rest for 2 more hours.

4. Preheat your oven to 450, and place your dough in a baking dish.

5. Bake for 30 minutes covered, 30 minutes uncovered, until the bread has a crisp golden crust.

6. Let cool, then slice and serve with butter, jam, cheese, or whatever you like. Enjoy!