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