My Quest for the Best Challah!

My Quest for the Best Challah!, a photo by ©EpicureanPiranha on Flickr.

Challah is one of my favourite egg breads ~ the aroma of the loaves baking is sublime, and the rich dough is incredibly tender whith just a hint of sweetness! With cold butter, and perhaps some wild berry preserves, I could easily eat a whole loaf when it’s still warm from the oven (I actually did this a few years ago!). But I’d never tried baking one until last year. After researching recipes for this delicious Jewish specialty in my cookbooks and on the web, I had chosen the recipe I’d found in the Fleischmann’s Yeast cookbook. The proportion of butter and eggs seemed the most promising for what I wanted to achieve.

I have to admit that I was very pleased with the results. The baked loaves looked gorgeous, and had a wonderful flavour and texture. But the bread just wasn’t as rich tasting ~ and the dough not as golden ~ as I’d hoped! So I went back to my research, but still could not find a recipe that seemed better. Since I couldn’t find what I was looking for, I decided I’d have to create my own recipe!

I've just published it on my webzine My Quest for the Best Challah!

MYTH: "Making Bread the Traditional Way Takes Too Long"

MYTH: "Making Bread the Traditional Way Takes Too Long"
Mise en ligne par ©EpicureanPiranha

"...making bread takes very little actual time on your part - about 15 minutes at the start, to measure, mix, and knead the ingredients is all that's needed, plus a few minutes time and attention to punch the dough down and knead once or twice between provings, then to place the dough into the greased tins. The dough itself and the oven take care of the rest, leaving you plenty of time to do whatever you wish in between!" ~ ©EpicureanPiranha

Next time it’s raining or stormy outside, why not try this delicious recipe for oatmeal bread. I’ve detailed and photographed each step. Creating something so delicious and satisfying from simple ingredients using one’s own hands, without the need for more than a few measuring cups and spoons, is unbelievably satisfying and therapeutic!

I hope you'll have a look at the recipe and be tempted to try it - it's actually very simple if you follow the steps I've fully illustrated. Here is a direct link: Step-By-Step Instuctions for Making Great Bread"