Chada

Chada is a rich, thick buttery bread that is wonderful served with tea as an afternoon snack.  My dad got the nickname “chada boy” because he gets so excited every time anyone in the family makes it.  Leftover pieces can be easily frozen in large freezer bags.

Ingredients (makes 2 chada breads):

Bread:

5 c. flour

1 c. milk

1 c. butter (not unsalted)

2 packages yeast

1 pinch salt

3 eggs, beaten

1 Tbsp. sugar

sesame seeds (if desired)

Egg Wash:

2 eggs

1/4 c. water

Filling:

(Multiply X2 – one for each chada bread)

1 c. + 3 Tbsp. butter, melted

2 c. flour

Instructions:

Bring milk just to a boil, then take off stove to cool.  Add butter, and then add yeast only when luke warm.  Then add sugar, and pour mixture into the flour and salt in a large bowl.  Add beaten eggs to the mixture.  Mix well, but do not knead dough in excess.  Cover and let rise in a warm place until it doubles (at least 1 hour).

Punch down and let rise again. Then divide into 4 equal size balls.

Prepare the first batch of filling.  To make the filling, stir filling ingredients together until the consistency of peanut butter.  Simmer the mixture over medium heat, stirring constantly until it becomes a light brown color.   Let stand until thickened before coating bread.

Meanwhile, roll 2 of the dough balls out to fit a cookie sheet (about 10 or 11 inches long and 5 inches wide).

Pour filling on top of first rolled dough, spreading it out evenly.  Then carefully place the second roll of dough on top to create a large ‘sandwich’.

Pinch ends with a fork and cover top and edges with egg wash.

Sprinkle with sesame seeds if desired.

Cook in oven at 350 degrees for about half an hour, until the top is golden brown.

Repeat process for second chada.

Let cool, cut into approximately 2-inch strips, and enjoy!