Those are gorgeous!

Mariana, you've outdone yourself again!!! Is that possible? All of those variations look just delicious... hope they were.

Happy holidays!

L_M

Marianna- I agree- your breads look fabulous.  Please tell us how you made the poppy seed rolls and pull-apart challah.  I would like to try them as well.  Thank you!!

Thank you, JM and L_M. Thanks!  L_M, today is a good day in our house. Thanks to you we are having those gorgeous breads. It's the first time I made those, encouraged by you. Thank you from the bottom of my heart.

Caryn,

the pull-apart challah is made of 12 rolls - a symbol of 12 tribes of Israel. I actually put inside each roll a tsp of poppy seed filling, kids like surprises : ). Normally, it would be plain challah bread. Place them in a large cake pan lined with parchment paper, so that there is plenty of space between them, becaues they will eventually quarduple in size, and encircle them with a simple braid.  Round shape of this challah also symbolizes the cycle of one year which is celebrated from harvest to harvest. Proof , brush with egg wash and bake at 325F for 30 min.  This is one recipe of challah dough as formulated by Rose in her blog.

For poppy seed rolls, roll out the dough fairly thin, about 1/4", into a rectangular shape. Spread poppy seed filling thinly all over with a broad spatula, and roll it up and seal the dough. Cut into rounds or thicker pieces which you can later mark with the back of a knife or create many different shapes which I can't describe, I would have to provide drawing or photographs. Place them on parchment, spacing wide apart (they will at least quadrupe in size, remember). They will leak some of the filling out which will be delicious after baking, like liquid caramel reabsorbed by baked dough. Proof, brush with egg glaze and bake at 325F for 20-30 min, depending on the size of the rolls and how crunchy or moist you like them. Sprinkle with icing sugar if you like.

Poppy seed filling

Pour boiling water over poppy seeds, let sit for a few min, drain. Boil poppy seeds with honey for 5-8 min, let the mixture cool, use as a filling in cookies, rolls and breads.

Proportions of poppy seeds and honey for one recipe of Challah Dough are

1/3 cup poppy seeds

3 Tbsp honey.

What a beautiful selection of Holiday Breads. Each one more interesting than the last! I see you have mastered the braid also, very nice.

Eric

The Challah and poppy seed rolls are beautiful..very nice job!

it looks better than mine too! i just found this posting and i'm blown away by your beautiful breads and terrific use of my favorite challah dough.

Rose Levy Beranbaum

The bread with oil or butter keeps wonderfully, especially because of the added sourdough. you can replace the oil with 4 tablespoons of softened butter. even though we don't require pareve in our house, i still make the oil version because it is so flavorful i don't miss the butter and i know my husband likes to avoid cholesterol when it doesn't make a significant difference.

the dairy dinner challah is actually a brioche dough, compared to the other challah double the eggs and double the butter but half the water and sugar instead of honey so although it is fabulously soft and rich and buttery the day it is made it is less wonderful the next day.

Rose Levy Beranbaum

Hi Shari,

to shape those rolls, you cut chunks of 'jelly roll' and then either lay them out in fancy shapes or mark with pencil or some other round object

 If you nearly cut each chunk in half, you the open the halves up in a variety of ways, for example,

 more shapes here

http://mariana-aga.livejournal.com/4606.html

Enjoy!

mariana

I'm poking around looking to see what I've missed. I don't know how I missed these. They're all gorgeous! Wow!                                                                              weavershouse

   Any way to make challah or rolls without eggs?  I just got out of the hospital with a heart problem and after seeing Mariana's gorgeous challah and rolls, I am hoping to try something similar. Would eggbeaters work?        Ruth Redburn

the problem with egg beaters is that they are egg white which has a drying effect. if you use my recipe with the old starter it really helps to keep moisture so i would try it with the egg beaters. you could also add 1/2 teaspoon lecithin per 7 ounces/200 grams of flour but be sure the lecithin is fresh and store it in the frig after opening as it is prone to rancidity.

it is the natural lecithin in egg yolks that helps to maintain moisture.

Rose Levy Beranbaum

These pictures inspired me to finally bake a challah. I am so glad to have found them. This is the new bread in my routine.