tag:blogger.com,1999:blog-4897079154160126133.post2323875620214011114..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Challah Knotspastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4897079154160126133.post-63916285577839774152013-12-27T04:27:11.682-08:002013-12-27T04:27:11.682-08:00Hello, CarolMae. So glad you gave these a try and...Hello, CarolMae. So glad you gave these a try and they worked for you. The slower proofing overnight is a great alternative. <br /><br />Very Happy New Year to you!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-39623924139974110872013-12-26T21:20:06.474-08:002013-12-26T21:20:06.474-08:00I really liked the shaping technique. I've nev...I really liked the shaping technique. I've never been good at the old way. I made my dough the evening before and placed in refrigerator overnight. The next morning I shaped it and let rise again. That way we could have fresh out of the oven buns without me getting up so early.Carol Roehttps://www.blogger.com/profile/11564026284310012354noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-14139283459753188732013-12-16T19:57:47.103-08:002013-12-16T19:57:47.103-08:00Ben David, thank you for sharing your family tradi...Ben David, thank you for sharing your family tradition and for your suggestion for a different oil. I hope you enjoy this shaping technique. It's easy and fun and certainly feels like "breaking bread"!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-51476543256865128592013-12-16T19:32:15.976-08:002013-12-16T19:32:15.976-08:00I see you've already used honey - my first big...I see you've already used honey - my first big variation for challah.<br /><br />Another variation is to switch out some of the oil for sesame oil - I use the oil I skim off raw tahini paste.<br /><br />I also like this shaping option - according to Jewish law/tradition, we serve 2 whole loaves at each Sabbath meal - a memory of the double portion of manna that fell before the Sabbath. But it's often more useful to have individual rolls. It's also traditional for one "celebrant" to bless and tear/slice the challah ("breaking" bread...)<br /><br />Baked this way, I can simply tear apart the rolls and pass them around. Thanks!Ben Davidnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-9116311776590754292013-11-22T13:55:44.495-08:002013-11-22T13:55:44.495-08:00Hey, connie, these really are very easy to put tog...Hey, connie, these really are very easy to put together. Baking bread just takes some practice while you get the hang of how the dough should feel at each stage. The more you practice, the easier it becomes until one day, PRESTO! And the pleasure you get from making fresh bread, the aromas it brings to your kitchen and the great fresh baked taste - it's really fun. Give it a go and let me know if you have any questions!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-69069347247836043452013-11-22T12:40:05.277-08:002013-11-22T12:40:05.277-08:00What perfectly fluffy looking rolls! I love chall...What perfectly fluffy looking rolls! I love challah but I have a fear of baking bread. I think I really need to give these a shot, they look so good!conniehttps://www.blogger.com/profile/16511637152208656812noreply@blogger.com