This is a reminder to myself to make
braided breads like the glorious chicken in the last photo.
Not exact matches
Dinner rolls should rise in the shape or tin you would
like them to bake in;
bread sticks should be formed before rising; cinnamon rolls should rise in their pans; challah must be
braided and then allowed to rise.
Hi Teri, yes, any of my
bread recipes can be made in a
bread maker, but
braided or shaped
breads like challah need to be baked in an oven.
Many recipes I saw for apple challah forewent the
braid, and baked the
bread in a tin instead but it felt too much
like cake to me.
It is completely misshapen (more
like a loaf of regular
bread) but that has probably more to do with my
braiding technique than anything else.
I meant to say «little to no experience
braiding» and «french toast» instead of «french
bread»:) I'd also
like to add that I have much more respect for challah and it's makers than I ever had.
I tried making this, but the
braids got stuck to each other and so I ended up with a giant bagel -
like bread.
The dough isn't
like a regular
bread dough, so can't be
braided, but the molds help give it that
braided shape!
I just make a dough
like in my babka post (without the chocolate or pear filling), and
braid the
bread instead of twisting it into a babka.