We’ve got a lot of duck eggs, so I’ve been trying to find recipes where the extra rich egg … and I thought of challah because most recipes I’ve seen call for an extra yolk or two. Using duck eggs instead of the chicken eggs produced a really delicious, buttery loaf of bread.
4 1/2 cups all purpose flour
1 Tbsp yeast
2 tsp salt
3/4 cups warm water
6 Tbsp olive oil
4 Tbsp maple syrup
3 duck eggs (one was a double yolk)
Put the yeast in the warm water and let it sit until it becomes frothy.
Mix the dry ingredients, add the oil, maple, and yeast water and knead until a smooth dough ball forms.
Allow to raise until doubled in size, gently punch down. Shape and allow to raise again until doubled. Mix one egg with a tablespoon or two of water and brush over the dough.
I was making rolls for some fancy sausages we got from the farmers market — so I formed them into oval rolls and baked them at 375F for about 20 minutes. You can make ropes and braid a normal challah loaf — that would bake at 350F for about 35 minutes.