The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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Patf's picture

Challah recipes - effect of eggs.

June 23, 2015 - 7:49am -- Patf

I've been bakiing challahs for a long time, and recently (since buying Maggie Glezer's book A Blessing of Bread) I've been experimenting with the ingredients.

I used to use a sort of brioche recipe, sometimes using wholemeal flour, but omitting milk and butter ( to make them pareve) and eggs. Now I'm using honey as per Maggie G., but I find the addition of eggs makes the challahs very dry. I still use veg. oil.

Does anyone else find adding eggs to the dough makes the challahs dry? Perhaps you like them dry?

MC_Bread's picture

What are your favorite local and regional breads?

June 22, 2015 - 2:45pm -- MC_Bread

The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. For the new book, we’d like to honor some of the greatest regional and hyper-regional breads from around the globe and we would love to hear from the Fresh Loaf community to expand our search.

In your opinion, what are the breads that your city or region is known for? What are the loaves that you can’t find anywhere else?

Example: Stretch bread, Syracuse, NY

AbeNW11's picture

Sourdough Brioche Recipe sanz Butter

June 5, 2015 - 6:27am -- AbeNW11

Hi Guys,

I think something different for this weekend. Time for me to list the ingredients I have and what I would like to make.


I have strong bread flour, sourdough starter, oil, sugar, salt and eggs plus one loaf tin to fit a 500g dough.

I'm no expert but think this will do for a brioche (I don't like to use butter so will need to be oil). If you think that these ingredients will suit another recipe then by all means please advise.


Does anyone have a brioche recipe, or any other, they'd like to share?


Thank you.

victoriamc's picture

multigrain sandwich bread - looking for a new loaf pan

May 29, 2015 - 11:58am -- victoriamc

Hello fellow bakers,

I often bake loaves in a traditional sandwich tin, such as this multigrain sandwich bread here, I have howver, for al these years been using a cake loaf tin.  i would love to get a proper straight sided loaf tin, one that is specifically for breads.  Does anyone have any recommendations?  Thanks


Gaffri's picture

Sharing some experience with Kefir bread

March 25, 2015 - 4:26am -- Gaffri


I'm relative new to this forum but has baked sourdough for several years. I mostly bake traditional dark rye breads with different nuts, whole grains and whatever seeds I have available and also rolls/buns. I'm planning on doing some posts on rye breads and share some of those wonderful danish rye bread recipes with the rest of you.


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