Friday, May 18, 2007

[Virtual Challah Lesson] Bake, then cool



Remove from oven and cool. We have these six wrought-iron chairs in our kitchen that make nifty cooling racks. (There are some weeks where all six of them are occupied with cooling baked goods!)

(Back to Virtual Challah Lesson Index)

3 comments, so far. Add yours now!

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Anonymous said...

THANK YOU,
FOR THE STEP BY STEP WRITTEN AND VISUAL FOR BRAIDING CHALLAH.. IT HAS BEEN VERY HELPFUL TO ME
JEAN

Overwhelmed Mom said...

Carolyn, I can not thank you enough for this, I have been a weekly Challah baker for almost a year now and was in need of a more reliable recipe for the High Holidays, your recipe along with all the instructions made the most beautifull Challot I have ever made!
If you ever take pictures of a round cghallah please post them I would love to see how you braid yours.

Thank's aagain and "a gut yor" (My yidish spelling is not so good)

Juggling Frogs said...

Thank you, Anonymous and Overwhelmed Mom!

For round challah, I make a very long braid, (using very long and thin dough "snakes") and wind it in a spiral, starting from the inside, tucking the outside end of the long braid under the rest of the spiral.

Alternatively, (and when I'm in a hurry) I sometimes twist a long folded rope (so it's just a twist, not a braid) and bake it in a prepared (greased, corn-meal-ed) shallow round cake/pie pan. Just try to have the twisted dough evenly cover the bottom of the round pan. It will rise up, making a bit of a mushroom cloud of a shape, but will be perfectly round.

(Another advantage of the round pan method: can fit a lot more loaves in the oven at once, than when using cookie sheets.)

I hope you and those you love have a year full of yeasty and yummy smelling kitchens, overflowing with love and family and guests.

May this be a year of health, happiness, peace and prosperity for everyone!

If you liked this article, congratulations! You have great taste. Please brew yourself a cup of coffee.
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