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Six-Word Saturday: 13 Nisan, 5770

Storebought challah:  Nothing more to say.  :-(

Six Word Saturday: 6 Nisan, 5770

Eek!  Bread begone!  Pesach is coming!!!

Just when you thought…

bunz 004all things bready had been utterly suspended for Pesach, here come:  BLUEBERRY BUNS!  12 of them, amazing.  They ALL stayed shut!  They are all yummy and delicious!  I know because I have bitten open each and every one and licked the insides out to make sure.

Good thing we’re not having guests!

Believe it or not, I made these using my own Experimental Do-not-knead Challah Dough recipe.  That’s right.  NOT kneaded, just chucked in a bucket and rolled around the cement mixer way.

Oh, and then left overnight and also folded a couple of times.  I never said it was a no WORK recipe, or a no TIME recipe.  Just no kneading.

bunz 003The dough was very wet initially, but with plenty of flour it rolled out amazingly well and held together like nothing I’ve ever worked with before.  Magic dough. 

Good Shabbos!

Six Word Saturday: 28 Adar, 5760

staley 001Why are frozen challahs SO unpredictable?!?!???

Mama’s Matzah Bakery

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Look what we made today in our own homeschool matzah factory!  We also watched this cool, puppet- and Torah-filled documentary about how matzah is made.  2000 degrees:  amazing!

Then again, just the idea of combining flour and water and getting something absolutely delicious is, as I’ve said before, simply magical.

Six Word Saturday: 21 Adar, 5770

Planning ahead:  a week in bread!

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(left:  my own ryelicious no-knead, right:  basic no-knead master dough)

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Up close with the rye:  looks dry, dry, dry, but it will mellow and soften as it sits…)

My Beautiful Challahs, Part II, Step by Step

This week I have tried recreating, in EXACT detail, the trial-and-error improved found-on-the-Web recipe I developed two weeks ago (link has recipe).

I didn’t take pictures last night, but here are all the steps, starting from Step 4, where the dough has been de-fridged and brought to room temperature (today, for 2-3 hours because we went out).

charoses 005Step 4:  Fold Again

Flour the top of the dough and dump it out onto a well-floured tabletop.  Do not punch down!

With a bench scraper and floured hands, fold the dough 4-5 times.  Dump it back in the bucket.

Let stand in bucket for 2 hours.


charoses 006Step 5:  Form Challahs

The folding steps should have made the dough workable enough that on a well-floured surface with well-floured hands, you can form it into balls, and then whatever nice neat braids you like to make.

The 16 balls I made here are approximately 201g each.  Today, I decided to make two of Maggie Glezer’s fancy six-braid challahs (link goes to a video of her doing it!), along with a four-braid.  So the six-braids were approximately 1206g (about 2.7 lbs) and the four-braid was 804g (about 1.8 lbs). 

(The last time I made the recipe, I made two small challahs (681g / 1.5 lbs) and two large challahs (927g / 2 lb).  I froze one of each and baked them last week so I didn’t have to make challah from scratch.)

The six-braids were okay for a second attempt… not amazing, but way better than the first time.  The first one came out better; the second was a little sticky.

  charoses 007 

You can see that the end here basically turned into a sticky mess.  I pinched it together and left it that way rather than making it worse trying to re-do the braid.

charoses 008

With the remaining four strands, I did a four-braid, but it came out very long and I don’t like long thin challahs, so I curved it up against itself and dumped it in a small rectangular pan… where it sat looking a bit like a brain:

 charoses 009 

Here are all three, under plastic and rising for an hour and a half.

charoses 010

Step 6:  Bake

Finally, brush with egg, sprinkle with poppy (both because I don’t like sesame as much and because we’re out of sesame thanks to last week’s Purim breadstick extravaganza!), and bake at 350 for 35-45 minutes (I think today’s were closer to 45 minutes).

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Mmm… good Shabbos, world!

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