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 2 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

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

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