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Traditional Challah Recipe

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Traditional Challah Recipe Traditional Challah Recipe

Traditional Challah Recipe






This traditional challah recipe creates a delicious bread you will want to have around every day. The challah dough recipe is also a great master dough for your favorite add-ins and for making so many other delicious breads.

When I heard about the Hot Bread Kitchen cookbook, I could not wait to get my hands on it. I’ve heard a bit about the bakery in the past and was excited to learn that they are finally sharing some of their recipes. The Hot Bread Kitchen bakery is actually a social enterprise that provides education and hands-on experience to low-income minority women. Not only do they teach them about baking, but they also teach them about managing a bakery in all its aspects so they may find opportunities within the food industry, or even start their own food-related business. This touches me to the core and I cannot help but want to do everything I can to help further their cause.

The cookbook is filled with so many different types of bread from around the world. Some I was already familiar with, but most were completely new to me. Spread out in the cook are other recipes for curries, sandwiches, and a few sweeter dishes. All perfect for making with leftover bread you may have from the book, or meals to eat with your bread. You learn a bit about some of the bakers and some of the recipes they’ve taught one another from their home countries as well as the history and workings of Hot Bread Kitchen.

I decided to try the traditional challah recipe. During my baking, I learned about the variations of challah and how they cal tell you where the person who made the bread may be from. For instance, this particular recipe, one with a lot of egg are typical of Ashkenazi Jews from Central and Eastern Europe. Hot Bread Kitchen also uses this recipe as a master dough for several other breads that they make, including their Parker House Rolls.
I’ve only made a challah recipe once before. A chocolate and cherry-filled one that I never got the chance to share on the blog (we ended up eating it too fast), so my braiding technique…. well, there is no technique in it at all when I do it. Which you can tell by the photos. I am practicing, so hopefully it’ll be even better the next time I make it! Fair warning, this challah recipe uses a pate fermentee to give it more flavor. This means you will need to plan ahead as the pate fermentee needs at least 8 hours to rise, preferably 24 hours.
Traditional Challah Recipe   Save Print Prep time 25 mins Cook time 45 mins Total time 1 hour 10 mins   Author: Amanda Powell Serves: 2 loaves Ingredients 2½ cups flour (bread or all-purpose) 1 tablespoon, plus 2 teaspoons sugar 3½ teaspoons kosher salt 1¼ teaspoons active dry yeast 1 recipe pate fermentee (recipe below) 3 large eggs yolks, beaten 2½ tablespoons honey 3 tablespoons water (more as needed) 3 tablespoons oil (more for bowl) 2 large eggs, beaten Instructions Add al...


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Fuente de la noticia: cookienameddesire
Fecha de publicación: 25-01-2016 21:48
visto: 1

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