Not exact matches
I've been meaning to make
challah, mainly because I want to try to
braid dough.
Apple
challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft
dough, and then shape that
dough with a traditional
braid.
notes: 1) after first rise you can punch down and then
braid, and then let rise again for at least 1 hr) 2) the word
challah actually doesn't mean the BREAD — it's a piece you take out of the
dough, burn and then bless — in honor of people who can't afford to get a meal... at least that is what I learned growing up!
Do you mean plop a
braid on
dough that's already in a pan or make a
braided challah and let it rise in the loaf pan so it fills it out?
Hi Deb, I haven't even baked the darn thing and I'm kvelling how lovely the
braided dough looks as itdoes its inexorable final rise to
challah stardom in my fridge.
The third time I made
challah, my loaf - assembly from ball of
dough to
braided loaf took a quarter of the time.
I didn't want to bake 6 different cakes, or knead
challah dough into 6 different colors and then
braid the rainbow.
Easter isn't the same without a
challah, or zopf in German, a sweet
braided bread made with a rich yeast
dough.
A
challah braid is the most traditional form of
challah breads, with the
braided presentation turning the egg - y
dough into a work of art.