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Ramps Challah

cook:

3 h 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!

1 challahs

US

original

metric

Picture for Ramps Challah

1 challahs

US

original

metric

Ingredients

white flour

500 gr white flour

lukewarm water

200 ml lukewarm water

ramps

140 gr ramps

extra virgin olive oil

60 ml extra virgin olive oil

sugar

50 gr sugar

dry yeast

10 gr dry yeast

sea salt

10 gr sea salt

free range egg

1 free range egg

Few more ramps leaves for braiding

Few more ramps leaves for braiding

Directions

Step 1

Blanch the ramps in boiling water for 30 sec. It will help us to keep the color

ramps

140 gr ramps

Step 2

Transfer the ramps leaves to ice water to stop cooking.

Step 3

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.

lukewarm water

200 ml lukewarm water

Step 4

In a mixer bowl mix 240 gr of the ramps sauce, yeast and sugar. Stir well.

sugar

50 gr sugar

dry yeast

10 gr dry yeast

Step 5

Add the egg. Add the flour and then the olive oil. Don’t mix.

free range egg

1 free range egg

white flour

500 gr white flour

extra virgin olive oil

60 ml extra virgin olive oil

Step 6

Knead on the slowest speed of your stand mixer. After 10 min, add the salt.

sea salt

10 gr sea salt

Step 7

Change the speed of the mixer one level up. Mix for additional 2-3 min.

Step 8

Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.

Step 9

Divide as you like, I divided this beauty to 6 pieces of 150 gr each.

Step 10

Round each piece to a ball. Cover with a towel and let it sit for 10 min.

Step 11

Open the balls to strands and braid. Decorate each strand with a ramp leaf.

Few more ramps leaves for braiding

Few more ramps leaves for braiding

Step 12

Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.

Step 13

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!

Step 14

Bake in a preheated oven to 380F or 190C for about 25 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil. You know the challah is ready when the internal temperature reaches 190F or 95C.

Step 15

Once the challah is coming out from the oven, cover immedietly 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.

Step 16

If you plan to eat it in the next few days- close in a plastic sealed bag once cooled down completely.

Step 17

YASSS!

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