Challah with a twist...
I have been making this "recipe" since the mid 70's. I say recipe as that is what it was when I first saw it in Better Homes and Gardens Magazine. I have changed very little in all these many decades..why mess with perfection ! But the last few times I have made it, which is less often than in years past since we love our sourdoughs and I don't care for SD Challah, I have used some of my yeast water to lengthen the shelf life of the Challah. I have posted this revolutionary step here before. It is amazing what it does to the crumb and texture and fragrance. If you are familiar with Challah then you know that along with making it you either have a selection of recipes for using it after it is stale, which is at most 48 hrs , or you eat it all immediately :)
I added several large strips of fresh Minneola orange peel to my apple yeast water yesterday as I refreshed it. Wow....the fragrance was amazing. Today I decided to make my old standby Challah and added 1c of the newly refreshed and fragrant orange/apple yeast water in place of plain water. Oh my....the house smells of brioche/pogne de Romans ( which I make at holiday time). The taste is so rich without all the butter needed to make those other breads. If you would like the recipe...let me know. c
( not sure why the other pic keeps posting. I have tried 5 times to get it to post correctly. I am so tired of the inability to easily post pics as I used to be able to do. Will stop posting pics after today due to frustration )