Sentences with phrase «like challah»

Looks like Challah bread!

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka - y chocolate swirl in every bite.

The water roux was a total game changer: rather than the usual dense and chalky texture of so many other GF breads, this one looked like challah, smelled like challah, and tasted and even had the mouth feel of a nice challah.

Oh, and bread — super appealing breads like Challah, «Rye» Bread Focaccia, Buttery Garlic Twists, and Kalamata Rustic Boule.

But it had a slightly heavy taste and was not fluffy like the Challah from the bakery.

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!

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.

You ladies might be interested to know that Amazon has pans shaped like challahs, both metal and silicone versions.

Not exact matches

Jill's not going to judge me because I've got faded green underwear and a challah - like thighs.

I think of Ahava, who all the way from Israel, taught me to make challah and sound a shofar and read Proverbs 31 like it was intended to be read.

I usually like to use brioche or challah.

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

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.

Authors Simone Miller and Jennifer Robins have selected classic dishes — like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more — all adapted to be grain -, gluten -, dairy - and refined sugar - free, as well as kosher.

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.

The texture was a bit denser than I would've liked, and the color was darker than Deb's (and all other challah).

It's the eggs, oil and sugar that transforms regular bread to a challah; they make it richer and slightly more cake or brioche - like.

The challah is just gorgeous, and I really like it that you're keeping it more bread and less like cake.

I like the «secrets of a Jewish Baker» recipe for challah - so chewy and delish.

I like the idea of adding apples to challah, and the honey of course too!

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.

My first attempt at making Challah bread and my kitchen smells like heaven.

Even my challah fanatics liked it!

I froze my Challah like you suggested taking it out the night before.

As wonderful as Challah is for French toast, I live in San Francisco and I love making it with a good French boule like Boudin's one pound size.

This recipe was so wonderful, and tastes just like what we used to buy from the local Challah and bagel shop!

Now I can braid beautiful challah for my Jewish husband like a frum girl, instead of the shiksa I am!

I had some attempts at challah about 4 years ago, and the time we tried to make it un-sticky it tasted like sawdust.

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.

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.

So made the dough but only added around 6 cups of flour as it was getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow night!

Even though challah seems like a totally intimidating (and huge!)

This challah recipe looks incredible but I would like to halve it.

I've been searching for a great challah recipe with Rosh Hashanah coming in the next few days... we have a great bakery to get it from, but I'd love to make it at home and this sounds like a great way to start.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using morChallah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using morchallah uses oil instead of butter, and less of it, while using more eggs.

Like brioche, challah, when a bit stale (or not!

It turned out darker than the plain challah and smells like pretzel — excited to taste it too.

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.

The house smells like my grandmother's kitchen from 40 + years ago when she made homemade challah.

I remember about five years ago taking my Pennsylvania - Dutch - born boyfriend (now husband) to EJ's on the UWS where he decided to order the challah toast with his breakfast and pronounced it just like it's spelled.

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

I, like Dana, opt for the milk and butter challah, probably a shonda when I served brisket but last year we had a vegetarian holiday so I felt guilt - free.

I really like a sweet challah, so I decreased the oil to 4 tbsp and instead used 1/2 cup of honey.

Thank you thank you thank you:) I have a guilty (now not - so) secret habit of opening a bag of challah and tearing into it like it was popcorn.

Featuring home - style Italian family recipes like Shrimp Scampi and Eggplant Parmesan, authentic Mexican Posole Rojo and Enchiladas Verdes and homemade Jewish Challah Bread and Beef Brisket and my Syrian Cookbook, you're going to love this collection of authentic family recipes.

When I baked this huge and glorious sesame seed - studded challah the other day, I only had a moment to snap this picture with my iPhone before my family descended like vultures.

Some people also like to add raisins to their challahs - I am waving at you right now Ethan - feel free to do so - I think 1/2 cup would be a good amount, and it's best to soak them in warm water, then drain them, before adding to the dough.

I also didn't have time to dry out the challah, so I heated it in the oven like the previous reviewer (250 for 15 min, turning once) and it worked well.

Just like its name suggests, it's enriched with eggs and unlike challah it also has butter (you can also use shortening like the original recipe) and milk.