Made these crown challahs today that have an apple butter filling. Taste wonderful, but look like they exploded. Any suggestions on what is causing this? Too much oven rise? How do I avoid that? It is a woven loaf not a pull apart bread which it looks like.
I am fairly new to baking, especially yeast breads, so I've joined this forum to meet people with the knowledge and experience to help me become a better baker. I have taken an intro to baking class at culinary school, but I'm still a total novice at bread.
I have been baking challah bread for about a year and am planning to make about 30 next weekend. In order to bake a few a day ahead I have been looking into some natural products that extend the bread's shelf life. Has anyone used dastatic malt powder in their yeast breads? Does it really help keep it fresher longer?
I would love some input.
Has anyone made either of the wholewheat challah recipes from Reinhart's wholegrain (epoxy) cookbook? I'm interested in making some dough up today for tomorrow. My husband is very resistant to the idea of wholewheat challah - I made the recipe a year ago from the King Arthur whole grain cookbook. I'll probably start with the transitional recipe, but I'd love to hear from anyone who has experience with whole grain challah. Thanks!