Six Word Saturday: 2 Cheshvan, 5771

Why the weird dates? Click here to find out! 

The classic… my own reliable Challah!

Tearing off that first piece last night was like coming home.  I can’t believe what an incredible, happy feeling it was, to dive into the my very own reliable challah.

This recipe is fairly fast:  slightly sweet and completely eggless (except for the egg brushed on top).  It doesn’t age that well, but is amazing on Friday night – and doesn’t do too badly, especially with butter, on Shabbos day. 

For the first time, this week, I left it to rise at room temperature overnight, and I think that had a good effect on the taste.  Working with no-knead doughs and sourdough has made me more confident that unless it’s full of dairy and eggs, dough really won’t spoil too quickly at room temperature.

I have been working on tweaking the recipe to include reliable scaled measurements.  For a printable PDF of the results, which I think are very good indeed, click here.

Comments

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

No corn syrup? Make your own with only 3 ingredients!

Image
One of the basic baking ingredients that’s particularly tough to come by in Israel is corn syrup.  And some Fridays, it seems like every single recipe I want to try – whether it’s pecan pie (or the pecan bars I made today!), peanut brittle , or something else – relies on a generous quantity of the stuff.  Corn syrup in a recipe isn’t just for flavour, so as most people have found, you usually can’t just substitute something else, like honey, maple syrup, or straight sugar.  Corn syrup does some kind of magic that I can’t explain and helps things thicken up and set, especially in candy making.  (If you know, feel free to explain it to me in the comments!) But there is one thing you can substitute:  INVERT SUGAR. Invert sugar is a sugar-water syrup that’s been boiled to 236°F (114°C) and then cooled off slightly.  At that temperature, the sugar turns… well, magical.  Again, explain it to me in the comments.  But essentially – it turns into cor...
Read more

Baking in Israel? Beware of FAKE condensed milk

Image
If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
Read more

Easy, tender, and affordable roast in Israel… yes, it IS possible!

Image
I wasn’t a big meat cook in Canada.  We ate a lot of chicken, but I was kind of shy about beef.  Still, I managed to make some acceptable roasts from time to time – meat that was tender enough and tasty enough that we could enjoy it together on special occasions. All that changed when we moved to Israel, where all the meat cuts are different from what I was used to and nothing, it seemed, was tender and tasty except the most expensive bits, like steak (which always seems to turn out tough when we make it at home, but we don’t mind because it’s delicious). But some of the English speakers here were chatting on our WhatsApp group last week about roasting beef, and it made me really want to try it again –even after having been burned numerous times.  So on Thursday evening, we bought a nice little #6 roast, which according to this indispensible meat chart is called Fillet Medumeh (פילה מדומה), petit tender, or foreshank.  The page's owner, Marc Gottlieb, says i...
Read more

More delicious kosher morsels!

Show All