3 hr 30 min
3 hr 30 min
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So as you know the foraging season just started and you can find here in eastern America so many ramps around. This plant is known as a wild onion with beautiful, delicate notes of garlic. I would say that the flavor is most similar to leeks. They are quite pricy in NYC, but if you just go out to nature to forage it yourself, you can find such an abundance you wouldn’t believe. Just remember not to cut these cuties from the root, it takes them a long time to grow back. I decided to make this challah to celebrate the ramps season and to encourage you guys to go forage wild herbs to put in your bread. Here I used ramps but you can use any other herb or leaf instead. This challah is awesome as a savory French toast the day after!
Stand mixer
Hook attachment
Parchment paper
Baking tray
Bench knife
Scale
Brush
Food processor
Small pot
Blanch the ramps in boiling water for 30 seconds. It will help us to keep the color
Transfer the ramps leaves to ice water to stop cooking.
In a food processor- blend the ramps leaves with water to a homogeneous sauce. After blending the ramps and the water we won’t use it all, only 240 gr.
In a mixer bowl, mix 240 gr of the ramps sauce, yeast, and sugar. Stir well.
Add the egg. Add the flour and then the olive oil. Don’t mix.
Knead on the slowest speed of your stand mixer. After 10 minutes, add the salt.
Change the speed of the mixer one level up. Mix for additional 2-3 min.
Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.
Divide as you like, I divided this beauty to 6 pieces of 150 gr each.
Round each piece to a ball. Cover with a towel and let it sit for 10 minutes.
Open the balls to strands and braid. Decorate each strand with a ramp leaf.
Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.
Brush with egg yolk mixed with a sip of water. Don’t make a pool of egg on the challah. Light Brushing. We don’t want an omelette on our bread!
Bake in a preheated oven to 380°F or 190°C for about 25 min. If the top of the challah gets brown too fast, cover the top with an aluminum foil. You know the challah is ready when the internal temperature reaches 190°F or 95°C.
Once the challah is coming out from the oven, cover immediately with a couple of towels. The towels will keep all the steam that is coming out from the hot challah, which will result in a super soft crust.
If you plan to eat it in the next few days, close in a plastic sealed bag once cooled down completely.
YASSS!
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