So last night, I started making a new challah recipe from Recipezaar. I mentioned how perfect the texture of the dough was, and it continued to perform well today.
Here’s what it looked like when I finished kneading:
Now here it is, going to bed in the fridge last night. Already risen nicely.
Out of the fridge this morning:
And a couple of hours later, after our Shabbat Party circle time…. yikes, it’s escaping!
Isn’t yeast amazing? Isn’t dough amazing?
Rolled the snakes the “proper” Maggie Glezer way – rolling pin to make a flattened obling, then roll them up “sideways” to make snakes. I like how nice and pointy the ends look this way.
And here is my “Maggie Glezer-style” 4-braid (kind of like how she does her 6-braid, only simpler!):
And now, to pop it in the oven for half an hour or so…
Golden brown and delicious! Lookin’ good! As usual, I’ll have to report back on the actual taste after Shabbos because I’m not cutting into these babies.
That’s Ted’s rhubarb pie in the background, by the way. He is a pie-maker extraordinare, whereas I mostly have very little interest in pies and the like. It’s not exactly a true lattice crust, but it’s really quite snobby to say so consider it really does look lovely.