My first attempt at making a Challah
This is my very first attempt at making Challah (at the cooking school) with poppy seed, sesame seed and a bit of coarse sea salt on top
This is my very first attempt at making Challah (at the cooking school) with poppy seed, sesame seed and a bit of coarse sea salt on top
Hi --
I made challah from the "Bread Baker's Apprentice" yesterday and was not at all happy with the dough.
It turned out much too stiff. I kept adding drips of water, but was worried about adding too much.
I wrote more about it in this post at Flour Girl.
Anything I could've done to fix it?
Thanks and happy baking!
Heather/Flour Girl
Several people posted videos on how to braid dough, and they looked so easy, I though, "Hey, maybe even I could do that." So, I found a challah recipe here. Unfortunately, now I can't find the one I followed. Anyway, I was reasonably pleased for a first effort.
I used Maggie Glezer's approach to a six-strand braid.
Dave
As promised, here is the six-strand braided challah, with dried fruit (blueberries, cherries, golden raisins, papaya, et al.)
My first challahs of the '08 season! I went with the simple three-strand braid for these. Next up is six-braid, with dried blueberries and cherries.
I am preparing to give challah as Holiday house gifts in Spain, the three attemps have lacked the bulbous protuberances that I remember from Clevelands finest jewish bakeries.
What can I do to make the big bumps come out? They are theere when the bread is braided, they disappear upon baking with the oven spring