tag:blogger.com,1999:blog-6490473407666656667.post5013753498614684418..comments2013-05-28T05:16:04.840-07:00Comments on bread party: BaguettesDunfordhttp://www.blogger.com/profile/16287148431379419913noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6490473407666656667.post-52259655452424149662007-11-30T12:56:00.000-08:002007-11-30T12:56:00.000-08:00What a hunk of an assistant!What a hunk of an assistant!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6490473407666656667.post-38295742602462288002007-11-20T22:38:00.000-08:002007-11-20T22:38:00.000-08:00the top one looks like a turtle gritting its turtl...the top one looks like a turtle gritting its turtle teeth.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6490473407666656667.post-42419439648041662092007-11-19T15:24:00.000-08:002007-11-19T15:24:00.000-08:00this is my favorite challah recipe:5 1/2 - 6 c. fl...this is my favorite challah recipe:<BR/><BR/>5 1/2 - 6 c. flour<BR/>1 T dry yeast<BR/>1/2 c. sugar<BR/>1 1/4 t salt<BR/>6 T vegetable oil<BR/>1 1/2 c water plus 2 t<BR/>1 egg<BR/><BR/>1. In a small bowl put yeast, 1 T sugar, 1/4 c water. Mix and <BR/>let it stand for 10 minutes or until it bubbles.<BR/><BR/>2. In second bowl put all dry ingredients: flour, salt, sugar; mix them well.<BR/><BR/>3. In bowl #3 put all wet ingredients: water, oil, egg, and the yeast mixture after it's bubbled; mix them well. <BR/><BR/>4. Mix everything together to make the dough. If the dough is too sticky, add a little flour until you can handle it. Use your hands to mix and press the mixture until it forms a ball of dough.<BR/><BR/>5. Cover with a towel, and let the dough stand in a warm place for an hour or an hour and a half until it doubles in size. <BR/><BR/>6. Punch the dough to let out the air bubbles.<BR/><BR/>7. Let stand for 10 minutes.<BR/><BR/>8. For traditional-style challah, separate dough into six even<BR/>pieces, roll each piece into a snake either between your hands or on the table, and make two braids. Turn the ends under so they look<BR/>pretty. You may need to keep a little flour out to keep them from<BR/>getting too sticky. Or, weave them into any design you like. Place<BR/>them on greased and floured cookie sheets. <BR/><BR/>9. Beat one egg in a small bowl. Brush both braids with egg. Let them stand half an hour, and then<BR/>brush with egg again. If you<BR/>like, sprinkle with poppy or sesame seeds after the second egg wash. <BR/><BR/>10. Let rise for an hour or an hour and a half until the loaves double in size. <BR/><BR/>11. Heat oven to 375F.<BR/><BR/>12. Bake for 22-26 minutes or until the tops turn golden.<BR/><BR/><BR/>(i've found king authur unbleached bread flour works really well in this recipe.)<BR/><BR/>=)<BR/>hilaryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6490473407666656667.post-56687612807100713732007-11-08T22:11:00.000-08:002007-11-08T22:11:00.000-08:00this post made me happy. i need to start baking he...this post made me happy. i need to start baking here in the dorms.<BR/>- danAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6490473407666656667.post-52896206417653590012007-11-08T16:41:00.000-08:002007-11-08T16:41:00.000-08:00Hi Mike, Welcome to the blogging world, and thanks...Hi Mike, <BR/>Welcome to the blogging world, and thanks for the link love. It looks like you're off to a good start. I like how you wrote up the recipe.Anonymousnoreply@blogger.com