Joanne Profile - (183904089)

cook's profile


Home Town: Omaha, Nebraska, USA
Living In: Monett, Missouri, USA
Member Since: Jun. 2014
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
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Gardening - Beets
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Recipe Reviews 1 review
Shabbat Challah
This was a great starting point for our first challah, thank you. The changes I made: I used 4c whole wheat flour, needed about 15c flour total, added one extra egg, used honey instead of sugar and palm shortening instead of oil. We made several loaves with this one recipe. 2 - 7 plait 700g each), 2 - 4 plait (600g each), 3 - woven/round (2 - 400g and 1 - ~200g), and one small 5 plait (a few hundred grams). I did a blog post about it if anyone is interested in seeing all the photos. Frugal Home and Health, June 6, 2014. I used a total of 4 baking sheets (two stones and two air-bake) and a pyrex dish for the smaller loaf. I have access to TWO ovens and used them both. If I only had one oven I would have put some of the dough in the fridge for later or some in the freezer for much later. Hindsight tips: - This makes a lot of dough. In order to control the size of the loaves better, I suggest using loaf pans. My oven will hold 4 loaf pans comfortably (and still produce nice loaves), however this recipe would need about 8 smaller loaf pans of 6 larger ones. You could use two racks, but the bread will not cook as nicely. - Be sure to rotate your loaves if you do not have a convection oven. - A firmer dough is easier to work with, however too firm will produce a more dense bread. My dough was a tad on the sticky side, but still worked well. Also, a firmer dough will produce a taller loaf instead of a flatter one. - Makes great french toast! We enjoyed that the next day.

2 users found this review helpful
Reviewed On: Jun. 7, 2014

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