RachelC Profile - Allrecipes.com (13921687)

cook's profile

RachelC


RachelC
 
Home Town:
Living In:
Member Since: May 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Challah homemade
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Challah I
Yum! This bread was delicious, like eating a fluffy pillow made of bread. I followed the recipe proportions exactly. I made the following adjustments: -Water temperature was about 95 degrees F. -Used bread flour instead of all purpose flour. -Added salt during the flour mixing portion of the recipe, just to ensure it wouldn't counteract the yeast too quickly. -Used regular eggs for the dough, but for the egg wash on top of the bread, I used yoke only plus a spoonful of water (no egg whites). -Baked on parchment paper on top of preheated baking stones. I put a little vegetable oil on the parchment paper to ensure the dough would not stick. -At 375 degrees, it only took 22 minutes to bake properly. Allowed bread to cool for an hour before I sliced it. This made two very large loaves. I had to preheat two baking stones in the oven, otherwise there would not have been enough space. I watched a couple of videos on YouTube to see how people braided the loaves and decided to do a 3-strand braid. Perfect!

1 user found this review helpful
Reviewed On: Feb. 10, 2012
French Baguettes
Excellent. Changes: I made these completely by hand. Combine the yeast and sugar with the lukewarm water (about 80-85 degrees F) and let it sit there, allowing it to "proof" for 5-10 minutes. The yeast/water/sugar mixture will look frothy when it's proofed. Pour the yeast/water/sugar mixture into the flour and salt. Mix it with your hand until all the dry parts are moistened, then knead on a clean floured surface. Some people say to knead for 10 minutes, other people say to knead 850 times. Let it rise about 30-60 minutes until doubled, then punch down/flatten the dough with your hands. Cut dough in half with a pizza wheel and form into two baguettes. Allow it to rest/rise again and then cut slashes into it right before you put it in the preheated oven. I skipped the egg wash. I also threw some ice cubes/ water into the bottom of the oven to create steam right before I put the baguettes on the preheated baking stone. The moisture in the oven helps for some reason. Delicious!! You definitely don't need to use an electric mixer. I think making it by hand is a good stress reliever. Also.... let it rest after you bake it for a minimum of 20 minutes.

9 users found this review helpful
Reviewed On: Feb. 3, 2012
 
ADVERTISEMENT

In Season

Chocolate Chip Cookies
Chocolate Chip Cookies

Have you made a batch lately? They're everybody's favorite.

Spring Salads
Spring Salads

Freshening up the salad menu for spring has never been so delicious.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States