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MagnusMartinez
7
Dec 15, 2017
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Does anybody have a good Challah bread recipe they'd like to share? I'm starting smaller (biscuits and such), but excited to move onto bread soon.
Dec 15, 2017
elderberry
6
Dec 15, 2017
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MagnusMartinezSo I've tried a number of different challahs, but the one I inevitably always come back to is Deb Perelman's (of Smitten Kitchen - https://goo.gl/XkpeQc) - it's for an olive oil, sea salt, fig paste challah, and it's just a really great loaf of bread. You can mess around and try different fillings as you like (i've done marmalade and marzipan, raspberry compote, strawberry compote - the trick is to make the filling thick, they all work just fine). You can even do away with the filling, and it's still great (though the filling, i'll say, is a pretty killer addition). Couple things to note:
- the step with the yeast is important, you have to make sure the yeast you use activates in the warm water, otherwise it's going to take waaay longer - because it's relatively yeasty and there's sugar (honey) in the loaf, it should rise like gangbusters - folding, braiding, and twisting can be tricky the first time around, you should check out some videos if you're feeling intimidated/confused - baking: this loaf can be slightly wet due to the filling, so you have to bake it carefully so as not to end up with raw dough in the middle. generally, a good way to check is to tap the loaf on the bottom, and if it makes a satisfying hollow-ish drum-like thumping noise you should be set. If it isn't ready yet, and you're worried about the top getting too dark, throw some foil over it to slow that down. - if you're doing the filling, there's a really good chance some of that will get on your baking sheet and get all blackened. No big deal, just scrape it off and you're good to go. - bake it in the middle of the oven, or one rack up - the bottom will brown more slowly. Also, you'll more than likely need some foil on top if you do this, so keep and eye on that.
Good luck, happy baking!
Dec 15, 2017
MagnusMartinez
7
Dec 15, 2017
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elderberryThank you so much! Excited to try this.
Dec 15, 2017
biophile
72
Dec 17, 2017
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MagnusMartinez
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Here's a favourite of mine that I adapted from a classic old Canadian cookbook. Works every time, and a real crowd pleaser at a potluck or dinner party.
Dec 17, 2017
snazztasticmatt
20
Dec 18, 2017
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MagnusMartinezLittle different route, but I really enjoy making Tsoureki, which is a greek style Challah with mastic and mahlepi, which give the bread a very light licorice flavor. I've made this every Easter for the past few years and its always a pretty big hit
Here's the recipe I use: http://www.mygreekdish.com/recipe/tsoureki-recipe-traditional-greek-easter-bread/
Dec 18, 2017
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