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Baked Haddock

Reviewed: Dec. 27, 2011
Best haddock ever. Far better than what I've had in local new england restaurants. And extremely easy to make.
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Most Amazing Challah

Reviewed: Dec. 28, 2011
Best challah I've ever eaten. Very easy too! A few tips: don't mix dough in a metal bowl. When I do this, it doesn't rise as well. Not sure if it's because it dissipates the heat from the hot water and doesn't active the dough as well? Also, use "rapid rise" dry yeast, not just the regular dry active. And, if you 1/2 or 1/4 the recipe, err on the side of having more sugar, rather than less, so you're sure to get the yeast active. Also if you halve or quarter the recipe, add the flour in 1/2 cups at a time, rather than one cup at a time - it will be easier to work with. I have also found that you can actually allow the loaf to rise TOO much before baking - if this happens, the loaf will be flatter, and you wont get that impressive doming of a 6 braided loaf. An hour of rising time is plenty.
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