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Verminius Rex

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challah.... [Jan. 31st, 2010|04:10 pm]
Verminius Rex
I haven't made challah bread in ages, so I cranked out the dough at noon. Two hour rise, then divided into four strands to make two loaves using a two-strand braiding technique that is good for the lazy baker (you cross the strands in the middle, then keep alternately folding them across the middle before squishing the ends together). I've found the secret to a good challah loaf includes a moderate amount of sugar (just sweet enough), a moderate amount of egg (two is enough, more makes a heavy loaf), and a touch of vanilla extract.

Another thing I love about challah is that it's nearly impossible to overproof. These loaves should have hit the oven an hour ago, but they hold shape well and only get bigger. And after the loaves are done, I'll be able to make the best french toast tomorrow.

I briefly considered doing challah for Market, but the number of loaves I'd have to sell to make it worthwhile probably wouldn't sell. Bagels were good at market, challah is a little more obscure. Although I might make the breakfast market since it is a sweet bread. But I don't think it would be much kinder on my tendons.

[User Picture]From: queza7
2010-02-01 12:28 am (UTC)

Still waiting for that apricot challah cost analysis. I would LOVE to have a full batch for Naka-Kon, I'll pay you whatever you like within reason!
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[User Picture]From: astein142
2010-02-01 12:36 am (UTC)
Have you considered English muffins as a market item?
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[User Picture]From: affreca
2010-02-01 12:39 am (UTC)
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[User Picture]From: verminiusrex
2010-02-01 01:27 am (UTC)
Not quite the same, and they don't age as well. Keep in mind all market items will be about 24 hours old, and it's better if they can last another day or two.
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