My Valentine’s Challah is a wonderful blend of two posts from Amanda at TheChallahBlog – her Wisconsin Maple Syrup Challah and Heart-Shaped Challah.

It is funny, when she made the maple syrup challah, she broke with her practice and did an overnight rise, and when I did it, I did a single rise during the day of baking. The yeast bloomed so beautifully, that the single rise worked very well.

Perhaps it was the wonderful syrup I brought back with me from my ski trip to New Hampshire that made the yeast so happy. If so, then they have very good taste indeed.

Braiding the challah was fun.  A bit of trial and error. I wish the sides were a bit more even, bit, it definitely looks like a heart.

Maple Syrup Challah

From The Challah Blog

2/3 cup water
2 1/4 tsp instant yeast
1/4 cup pure maple syrup plus about 1 tbsp more for egg wash
1 egg plus 1 more for egg wash (from Farmer Kim)
3 Tbsp vegetable oil
3 cup bread flour
1 tsp salt

Directions

Proof the yeast with the hot water and maple syrup.  Let rest 10 minutes or until foamy.

Add the egg and oil, mixing gently.  Add the flour and salt.  Knead by hand or with a dough hook until a ball forms.

Let rest in a covered, oiled bowl for about 1 1/2  – 2 hours.
Braid as you desire (I did my Valentine’s Heart).

Mix the beaten egg with about 1 tbsp of maple syrup and brush over the dough. Bake at 350F for 25-30 minutes or until internal temperature reaches at least 180 degrees.   Cool on a wire rack. Enjoy!