I used
Challah bread because of it's softness.
Not exact matches
Should I follow the loaf - making procedure for your whole wheat
bread, is there a more appropriate one for the consistency of
challah, or should I not even bother
because it will never work?
This is the first time I've ever commented on this (or any) food blog but I just had to
because I made this
challah recipe today and it was just so easy and wonderful, even for a yeast
bread novice like myself.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk
because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf
challah or brioche
bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray
Growing up baking, I didn't venture too much in the
bread world (apart from making
Challah)
because yeast and natural leaveners kinda scared me.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk
because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf
challah or brioche
bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray
This looks delicious, my vegan diet definitely won't let me be great
because I am feeling like I want to cheat with this
Challah bread.