Sentences with phrase «challah did»

Not exact matches

Whatever you do find some because fresh yeast makes the best challah possible; the scent of fresh yeast challah replicates a real bakery in your kitchen (even as it rises, never mind as it bakes!)

We did make challah once but I quickly forgot about it.

I didn't have any croissants nor challah which is what the original recipe called for, but I had half a loaf of soft buttery brioche so I used that as the base.

Does challah make a good turkey stuffing?

To be clear, I don't care if the end product is in fact bread - like; I just want something that: — will come out of the silicone mold okay (and look nice enough on the table under a challah cover)-- the kids will like — butter can be spread on — will have the consistency and hold together enough such that eating with one's hands would be appropriate

Things an edible gift will always do: warm hearts, fill bellies, fuel holiday travel, get shared, spark conversation, inspire your loved ones to start making their own granola (or hot sauce or challah or macaroons), and disappear, leaving only happy memories.

I'm pretty sure I ate that kind of bread when I was a kid, but it was storebought and my mom didn't call it «challah.»

Apparently I'm a good enough Jew to bake challah, but a bad enough Jew to do it on the Tuesday after Rosh Hashana.

It sounds like it might have been better to lower the temperature even more to get it to bake through without getting too dark; I do find that woven round challahs can be kind of finicky to get the baking times right.

I have challah dough rising in my refrigerator right now, because I felt like baking some hot for breakfast, and I didn't even know Rosh Hashanah was beginning.

I don't have any strong childhood memories of challah, but I really enjoyed making it too.

There's a loaf of homemade Challah ala Reinhart in my fridge right now... except I know I did something wrong.

I don't even really like challah all that much but that is such a great - looking loaf of bread that I'm half - considering it!

Thank you for detailing the round braiding technique — I made two batches of challah for rosh hashanah this year (I used TEN POUNDS of flour in total), but only did round coils.

First challah I'd ever made myself, and I'd do it again.

I didn't know you ate challah with dinner.

I didn't realize what a big loaf the traditional challah would make!

What you say about instant yeast needing to rise longer makes sense, I let my challahs rise for 90 minutes and then another 30 min and then in the fridge for about 2 hours and still while they tasted great, they didn't have the proper bread consistency.

The honey flavor isn't aggressive, mostly because I didn't want the challah to be overly sweet (we serve it at dinner, not dessert) but you can always increase the level or just serve it with more honey.

We actually don't have an oven in our house, so I've taken to baking bread (challah included) in a cast iron pan on the barbecue.

The only problem I had was that it didn't rise nearly as much as other challah recipes I've tried.

I started doing this little trick when I was earning some extra money braiding challah at Hillel.

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!

This challah is really delicious but doesn't seem to have the same sweet egg sort of flavor I'm used to from store bought.

I am taking Challah to a class I am in for a presentation (on Jewish families) and I was so nervous that I would screw it up, I decided to do a trial run this past weekend.

Today, I'm doing «everything» challah, topped with sesame seeds, poppy seeds, dried onion and dried minced garlic.

I've never attempted challah before but this has been on my to - do list and I was just invited to my boyfriend's parents for Shabbat dinner (big stakes!).

In fact, another batch of dough is doing its rise in my fridge right now so that I can bring challah to make french toast with when I go visit my parents this weekend:)

I'm so glad you posted this, I've been thinking about making challah for a while now and now I don't even have to go looking for a recipe!

I have never found a good store - bought challah here in the Seattle area and now I don't have to look any further.

I love it down here but you just don't get challah around here.

I did all of the mixing and kneading in the mixer, as your fig challah recipe instructs.

Did I mention how absolutely THE BEST your challah recipe is?!

The dough was so spongy and wonderful to use!!!! I've never made challah bread and I was scared it wouldn't work but it did and it tastes amazing!!!

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?

Nice recipe I have a young friend I see once a year and he was begging for challah, I did substitute butter for the oil but otherwise followed the recipe.

In terms of freezers and challah, though, do you brush it with the egg wash before freezing, or after defrosting?

After trying out various recipes, I do have to say that this is the best challah recipe I've been able to find.

My friends and I just finished baking / eating two beautiful loaves of challah which took only fifteen minutes to bake and were a little dark on the bottom, but done all the way through!

I used half bread flour and half all - purpose and made sure to knead the dough a long time to really develop the gluten, and it created the most beautiful, long, pull - apart strands of bread — almost like string cheese — exactly what I'd been looking for last time I made challah and didn't get.

I always have the feeling with the recipe redux column that they take a good, reasonable recipe and turn it into an avant garde difficult recipe that no one will ever have time for (I also note that while a dairy challah is delicious and would work with dairy meals even for kosher folks — it does seem weird to write an article on challah and never explain why they aren't traditionally dairy).

A question, if someone could help... Like OzarkMom and Sabrina above, my challah came out nicely done, tasty, and fluffy but asthetically so - so.

any chance you'll do a test run of the 2 NYT challah recipes from this weekend (though I don't think making one loaf from 9 cups of flour is ever a good idea).

I have my standard go - to challah, but am definitely going to try yours this weekend and try to master braiding (I always just do 3 strands.)

Question: What do you put the challah on to bake?

How does this relate to challah bread you may ask?

Don't worry about it; it leads to moist, tender challah.

The challah is done when it sounds hollow when you tap on it.

I'm not sure if this bread would work as a challah, if you do try it, please let me know how it goes: — RRB - To see a bread recipe of mine using coconut flour check out my Cranberry Walnut Bread.

I'm able to make a freshly baked challah for Shabbat without spending the whole day doing it; a perfect solution for a busy household.