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| Challah | |
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| Tweet Topic Started: Nov 16 2008, 12:05 PM (1,834 Views) | |
| Dina | Nov 24 2008, 11:20 AM Post #91 |
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nope :( we were invited out for a breakfast feast- so went and spent time with friends. im thinking friday as we have nothing to do |
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| Mummy | Nov 24 2008, 09:49 PM Post #92 |
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Vanilla sugar sounds nice - I just pour honey into boiling water and pour over the challah. You have to be sure its resting on a cake rack, so the excess can run off, otherwise the bottom of your challah will be gooey! Maybe honey and vanilla glaze? Yumm. Or cinnamon would be nice too! |
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| hallie_ari_mom | Nov 25 2008, 07:40 AM Post #93 |
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MMM... I love cinnamon. |
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| U Tarzan Me Jane | Nov 25 2008, 10:07 AM Post #94 |
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Am I the only one who dislikes sweet challah? the less sweet the better! But I do brush the crust with egg and a bit of sugar. |
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| Marion | Nov 25 2008, 10:34 AM Post #95 |
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I don't like anything sticky on my challah. I can live without the shine too. (This is a general truth; I print all my photos in matte also.) |
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| ScrappingMom | Nov 25 2008, 04:59 PM Post #96 |
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I don't either. I like water challah, but I make regular challah which isn't too sweet. I brush with egg, no sugar or anything else. |
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| realeez | Nov 25 2008, 05:48 PM Post #97 |
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If you tasted mine, you would like sweet challah :grin |
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| hallie_ari_mom | Nov 25 2008, 06:06 PM Post #98 |
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YES!!!!!!!! You can't possibly eat realeez's challah and not like it. It's 100% impossible. It's just amazing. |
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| Mummy | Nov 25 2008, 08:28 PM Post #99 |
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I LOVE LOVE LOVE sweet challah. I make mine quick dense too, and crusty on the outside. Its divine with butter. Although, I am curious now about Realeez's chalah! |
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| realeez | Nov 25 2008, 10:03 PM Post #100 |
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:bagoverhead |
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| Mummy | Nov 25 2008, 10:17 PM Post #101 |
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No hiding, tell me whats so special about your challah - I'm baking tomorrow night, I need to know!! |
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| hallie_ari_mom | Nov 26 2008, 08:27 AM Post #102 |
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I'll post it if you want Realeez, but it's your recipe, so I don't want to without your go-ahead. Or you can if you want. This recipe should not be a secret! :) |
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| realeez | Nov 26 2008, 09:25 AM Post #103 |
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I am pretty sure I posted it already on this thread for Saul's mom! |
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| realeez | Nov 26 2008, 09:26 AM Post #104 |
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here it is again from page 2 |
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| hallie_ari_mom | Nov 26 2008, 11:21 AM Post #105 |
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I do it without the bread machine. I've also started adding a touch of Agave to the mix and I love the extra flavor. (it's not extra sweet, but it adds a layer of sweetness that is deeper than sugar) |
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| ScrappingMom | Nov 26 2008, 12:52 PM Post #106 |
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I use a 5lb flour recipe, but it looks similar to this one. I have to check how much sugar I use. |
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| Mummy | Nov 26 2008, 09:17 PM Post #107 |
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Looks similar to mine, but I use a recipe with 14 cups of flour/ 2kg (so 4.4lb). I also omit the oil. What does the oil do exactly? I might try this one this week and just see how it goes/what the difference is. |
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| ScrappingMom | Nov 27 2008, 10:59 AM Post #108 |
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I use margarine. I pour boiling water over it to melt it. As for why you need oil or margarine, is b/c baking recipes need fat or fat replacements. |
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| Mummy | Nov 27 2008, 08:17 PM Post #109 |
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See thats the thing dvora, I took the oil out of the recipe I use coz DH and I both found it just made the dough greasy. It works just fine without it. I guess there is enough fat in the egg yolks? Thats why I was curious. Anyway, DH is going to start making the dough using Realeez's recipe this afternoon, then I will come home to finish it, as I have a few people I need to keep in mind while prepping it all. Looking forward to trying it out! |
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3:48 AM Jul 11