Sentences with phrase «uses challah»

Kelsey uses challah bread in this decadent dessert, but you can get creative.

I used Challah bread because of it's softness.

(I actually used the challah for lobster rolls which I know sounds a bit wrong!!!)

I'm interested in using your challah recipe as a basis to recreate the Milk Bar chorizo challah.

You could use challah or brioche, depending on whether you want something richer and more decadent (brioche), or something a bit more austere (challah).

Also, I used challah bread.

Use your Challah one also.

I use your challah recipe and your sweet kugel recipe and this one was just as good.

To make me happy, she made a pumpkin bread pudding using challah.

Not exact matches

You can use leftover challah or croissants for this recipe.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

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.

I was inspired by Sam's recipe on Pass the Challah, but I knew I wanted a cookie recipe that used flour just because Aldo preferred those (I actually LOVE the more intense peanut butter taste of the 3 - ingredient cookies from Sam's blog.

I usually like to use brioche or challah.

I am currently looking for a recipe to try in my recently acquired, but not - yet - used silicone challah mold (https://www.amazon.com/Amazing-Perfect-Silicone-Bakeware-Braiding/dp/B005NAGY8O).

If you prefer the look of traditional braided challah, use a gluten - free challah bread mold, available online.

I also remember fondly the challah from a local bakery that was always used for post thanksgiving sandwiches.

The most sinful way to use day old challah is to make thin sandwiches with cream cheese (and sometimes preserves) and then turn the sammies into french toast!

When I was still eating gluten, challah was one of my favorite breads to bake — I used the Silver Palate cookbook version.

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.

I usually use plain challah to mop up whatever yummy sauce accompanies my entree; this challah, with the apples in it, I would just eat as is!

But I'll be honest — I'm pretty dedicated to the challah recipe in Baking with Julia, so maybe I'll try using that recipe with this apple - ness.

I used my own challah recipe, but followed your guidelines for filling and weaving.

Usually my challahs come out dense, lack flavor, and never rise but after using this recipe my challahs were light, tasty, and looked fantastic.

Just made this today but used acacia honey instead of sugar — it's wonderful!!!! The best challah I've made so far.

The challah bread recipe is so similar to the one I had been using, except the «key» tip ---- the extra rising in the fridge!

For years the only challah recipe I've used is my grandmother's... so I decided to give yours a shot over the weekend.

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.

This is the recipe I always use for Challah; I just have to blink and half a loaf has been eaten - by husband and two teenaged sons.

Hi Deb, I've made challah bread a dozen or so times using your recipe and a few others recipes (include the one in Bread Baker's Apprentice) but for some reason I can't seem to get the bread as soft as the ones you get in the bakeries.

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

I used to adore making Challah when I was in high school.

I used this recipe as a starting point in making Sweet Orange Challah bread.

I bake 10 challahs a week (using two 5 lb bags of bread flour) and sell them to friends and family.

For those asking about using butter and / or milk in challah, it would normally make the challah non-kosher — not dairy, but actually not kosher.

I've used this recipe a couple times and it's been great, but the bottoms of my challah bread always seem too crispy or burnt.

Sooo... is it a shonda for the goyem that I use milk and butter in my challah recipe, making it non-pareve?

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!!!

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

I had spent hours on the internet trying to find a good challah recipe to use, when I finally chanced upon yours.

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.

I chose to make a dairy challah (using milk instead of water and butter instead of oil) since we wanted it for just eating (and french toast) but if it wasnt for your recipe and advice, I wouldn't know how to prepare, braid, freeze, bake it.

Deb, This recipe is phenomenal — I've been using it to make tons challah the past year or so and everyone loves it.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

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 made challah for the first time this Thanksgiving using this recipe.

Its gotten great responses, thank you so much for posting such an amazingly simple challah recipe — my mom is officially switching to this one from the one she always used:)

Just used this recipe to pop my challah baking cherry.

But I HIGHLY recommend using the butter one time, so you can taste the most excellent, sweetest, delectable Challah on the earth.

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