Just in time for the holidays, these loaves of Challah bread really dress up the holiday table, plus provide amazing taste when used for sandwiches, toast or french toast. They take the same amount of time to make as other yeast breads, but require a little coaching with the braiding. If you want to try it, here’s a good website tutorial on braiding… http://www.expertvillage.com/video/20045_challah-bread-four-strands.htm for the four-strand, and http://www.expertvillage.com/video/20046_challah-bread-six-strands.htm for the six-strand braiding. You can braid any yeast bread to give a festive look to your table.
I just made a large crockpot of hamburger veggy soup for our club meeting and it’s being “Aged” in the fridge. That bread would go very well with it!! No, No, No, I will not, never, ever get into “Bread Making!!”.
We could use a good Bakery down here in Tullahoma though!
Sounds like a guy in denial. You know you want this bread…BAD! Jack, the no-knead could be baking in your oven in the morning. Give in to the inner baker that’s screaming to get out. Just follow your heart to http://www.flyanglersonline.com/features/whatscooking/cookin090808.php and let nature take its course. You’ll thank me for it.
Well I did sort of think the 4 & 6 braid looked easy. Is this part of becoming a “Jedi Master”? When do I get to use my Light Saber?
Ah, Joe no matter what anyone says you are the best of the best (when it comes to baking bread)!
(JH, I am the one here who stirs, plops out and fiddles with the ‘no-knead’ bread here. Takes it out when done, uncovers it etc. If I can do it;;;;; )
Ya need a good thermometer too. (ya gotta hit 224 degrees) (oh, and 110 too)
Please forgive my forward behavior my esteemed colleague in the kitchen, but all one needs for bread baking is a simple, analog instant-read dial thermometer that can be bought at Target, Wal-Mart, Bed Bath & Beyond (don’t forget one of their 20% coupons) or Online for as little as $3-$4 each. I paid around $6 with the coupon at Bed Bath & Beyond for mine, and comes with a pocket clip and plastic sleeve. The high end thermometers are very nice to have, but they are also price-prohibitive for some people (except for Jack) and do the same thing as the less expensive ones, just faster and with a very high degree of accuracy and faster response time. With our bread baking we just want to make sure we’re not over 110 F with our liquids, and that we hit 200F as an internal temp on our finished product.
Actually, I use my pinky finger more often than not for testing liquid temps, and “thump” the bottom of the loaf with my finger tips to determine if it’s done. If it sounds hollow, it’s done. Bingo! Just save the thermometer money. That’s the way Grandma and Mom did it. What makes us so different that we need a gadget to do what they did?
Joe
Please forgive me. Being part of the Food Police makes me want to have the fastest, latest and most expensive therometer that one could by. The big numbers don’t hurt these old eyes either. I agree that the locally purchased models will do just fine. I will add that if you buy locally, it does not hurt to purchase a device that can be calibrated at home. Look for a nut under the dial. That way, when you drop it…and you will…it can be re-calibrated to the proper temperature.
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