tag:blogger.com,1999:blog-9012939966701352894.post3067557820210848678..comments2024-01-28T15:20:07.933+02:00Comments on Help! I Have A Fire In My Kitchen: The Magic And Mystery Of ChallahUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-9012939966701352894.post-76623998302054950342011-11-25T08:52:14.265+02:002011-11-25T08:52:14.265+02:00I used your recipe and directions and made a wonde...I used your recipe and directions and made a wonderful cornucopia. Thank you!Rachelhttps://www.blogger.com/profile/17476325143069700522noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-25364405339852019602009-07-09T14:03:00.387+03:002009-07-09T14:03:00.387+03:00Hah! Just looking at the way you braided that doug...Hah! Just looking at the way you braided that dough made me wish for 10 hands with six fingers on each! Seriously though, for newcomers it is a difficult thing to get a hold of.Yeast infection curehttp://www.yeastinfectionheal.com/noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-47638926437552230832009-07-09T12:43:12.424+03:002009-07-09T12:43:12.424+03:00I trust you're sending the link to KCC!!
I'...I trust you're sending the link to KCC!!<br />I'll never forget my first attempt at baking challah. It was my first acquaintance with yeast dough, too.<br />ps I prefer having/using dehydrated yeast. I used to get inflamations of my fingernails from using fresh yeast.Yeasthttp://www.yeastinfectionheal.com/noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-53495158797146644872008-08-13T18:49:00.000+03:002008-08-13T18:49:00.000+03:00The 4-strand flat braid used for the bread is not ...The 4-strand flat braid used for the bread is not hard to do, but it does take practice. If you've never done it before, practice a few times on rope or heavy twine (eg macrame twine) before you try it on bread dough.<BR/><BR/>Once you know what you're doing, however, bread dough is easier cos the strands stay in place by themselves. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-45525757701709096112007-12-08T06:34:00.000+02:002007-12-08T06:34:00.000+02:00What a wonderful post! That is what I ike best ab...What a wonderful post! That is what I ike best about your blog is the way you share your food traditions and their history. This was worth reading through till the end... and I love that bread cornucopia!Deborah Dowdhttps://www.blogger.com/profile/00572471201444889836noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-24481242685765424002007-12-07T11:25:00.000+02:002007-12-07T11:25:00.000+02:00Unreal, fantastic!I trust you're sending the link ...Unreal, fantastic!<BR/>I trust you're sending the link to KCC!!<BR/>I'll never forget my first attempt at baking challah. It was my first acquaintance with yeast dough, too.<BR/>ps I prefer having/using dehydrated yeast. I used to get inflamations of my fingernails from using fresh yeast.Batyahttps://www.blogger.com/profile/09402874037427009327noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-40573325340504236422007-12-05T16:49:00.000+02:002007-12-05T16:49:00.000+02:00Mom In Israel:You are 100% correct and edited the ...Mom In Israel:<BR/>You are 100% correct and edited the sentence in question - of course attributing it to you on the post itself.<BR/><BR/>Carolyn:<BR/><BR/>Hah! Just looking at the way you braided that dough made me wish for 10 hands with six fingers on each! Seriously though, for newcomers it is a difficult thing to get a hold of. You are an experienced chef. What is easy to you - is like incredibly difficult for us normal mortals!<BR/><BR/>TeddyTed Grosshttps://www.blogger.com/profile/12173139925309399068noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-2960513133600430822007-12-05T16:29:00.000+02:002007-12-05T16:29:00.000+02:00Wow, what a post! I just want to make a small note...Wow, what a post! I just want to make a small note:<BR/>"Though the rules of challah originally applies to ALL DOUGH that was kneaded and made into bread."<BR/><BR/>This is ambiguous. The laws of challah apply to any large quantity of dough or batter intended for baking. There is no difference between challah dough and oatmeal cookie dough; "challah" must be separated for both.mother in israelhttps://www.blogger.com/profile/13715046177293916034noreply@blogger.comtag:blogger.com,1999:blog-9012939966701352894.post-26851372240612534052007-12-05T14:53:00.000+02:002007-12-05T14:53:00.000+02:00WOW!!!!!That is just amazing. Thank you for the l...WOW!!!!!<BR/><BR/>That is just amazing. Thank you for the links and all of your kind words. <BR/><BR/>I have only three corrections:<BR/><BR/>1. You are not full of chutzpah, but energy, enthusiasm, and fantastic ideas. This post (and the idea to create it) was very generous and useful, and the opposite of chutzpah.<BR/><BR/>2. The Yekkish/no-egg/water challah recipe was adapted (by me)from Shuli Gutman's recipe. <BR/><BR/>I tried many recipes that didn't get the crust or chewiness right, before finding hers. I then experimented, tweaking the ingredients for our most preferred taste and to use a minimum of measuring cups/spoons (something I frequently do with oft-used recipes). <BR/><BR/>3. I disagree with the five star difficulty rating. While it is time-consuming, bread baking is so much more forgiving than regular baking. Even when multiple steps in the recipe are not followed well, the imperfect loaves are so much better, fresh from the oven, than most store-bought breads.<BR/><BR/>Yes, there are a few opportunities for disaster (dead yeast, over-rising, etc.), but really, it's very easy to make delicious bread. <BR/><BR/>After a bit of practice, I bet your readers will want to find a way to incorporate challah baking into the weekly routine, if only for the way it makes the house smell on a Friday afternoon.<BR/><BR/>For those trying this for the first time on a Friday morning, I recommend buying a pair of store-bought challot and tossing them in your freezer. <BR/><BR/>If disaster strikes, you'll still have challot for Shabbat. <BR/><BR/>If not, keep them in the freezer for another week. <BR/><BR/>With luck, that pair of store-bought challot will be stuck in the freezer until the week before Pesach, when you might not want to have to bake, anyway!<BR/><BR/>Thank you again and again, Ted, for this fantastic and informative article.Juggling Frogshttps://www.blogger.com/profile/03572259373523756647noreply@blogger.com