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I think I'll wait another year
I did not find a recipe in time to make challah for Rosh Hashanah this year, but there is little left of my family's honeycake and the chicken glazed with three kinds of honey, cinnamon, and stuffed with an apple worked out great. Next year I'll remember something with pomegranates.
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cucumberseed, "The Lily of the West: Blue Vervain Murder Ballad #5" is a slightly strange story to read around this time of year.)
A good and a sweet new year to you all.
(
cucumberseed, "The Lily of the West: Blue Vervain Murder Ballad #5" is a slightly strange story to read around this time of year.)A good and a sweet new year to you all.
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You, too, be inscribed for all good things.
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I meant to ask
You, too, be inscribed for all good things.
*hugs*
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http://www.101cookbooks.com/archives/challah-bread-recipe.html
This is my every-week challah, with tweaks and twonks as necessary for humidity. Use a little more honey than she says, and start the rise with a heating pad or a low oven. Also, cut the recipe in half if you do not want challah for half a million.
http://www.molliekatzen.com/recipes/recipe.php?recipe=challah
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L'shanah tovah!
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Likewise!
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A good and a sweet new year to you too. With pomegranates, apples, and honey.
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Sure; I'm curious!
A good and a sweet new year to you too. With pomegranates, apples, and honey.
Thank you. And to you.
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I quote from The Bread Book, by Glenda Morris, published by Vacant Lots Press (Baltimore, MD), which probably no longer exists, but which has this great tag line on the back of the 24-page pamphlet:
We are building the new society in the vacant lots of the old.
Anyway, to the bread:
This makes one large, braided very light textured loaf. Saffron gives it the characteristic yellow color.
Dissolve ina large bowl for 5 minutes:
1 tablespoon yeast
1/2 cup warm water
Stir in and beat until smooth:
1/2 cup warm water
1/3 cup milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
2 eggs
2 tablespoons soft shortennig
2 cups white flour
pinch of saffron (optional)
Add enough additional flour to make a soft dough, approximately 1 1/2 cups
Turn out onto a lightly floured board and knead until smooth and elastic--about 5 minutes. Place in a greased bowl turning to coat bread with a thin film of oil,cover and let rise (about 1 hour at room temperature, longer in the refrigerator). When the dough is doubled in bulk, punch down. Divide dough int three equal parts. Let dough rest for about 10 minutes and then roll each into a strand approximately 14 inches long. Braid the three strands and put the bread onto a baking sheet.
Place in a cold oven and turn on to 150 degrees for 20 minutes. Turn oven to 350 to finish baking (about 25 minutes).
I haven't tried this, but I've tried many of the other recipes in the book, and all the ones I've tried have worked well, including one for bagels.
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Thank you! I like the inclusion of the saffron . . .
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Likewise!
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Nine
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Seriously. You, too!
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I got my copy of Not One of Us on my way out to game night, and haven't gotten a chance to read until I got home, but email kind of got in the way (PONY MADE IT INTO CLARKESWORLD)(I really wish my body understood the difference between eustress and distress). But once all this is done, I am going to have a nice sit with my kitties and read.
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MAZEL TOV!
This is going to be a good year.
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Thanks! And also to you.
I'm glad the honeycake and chicken turned out well, although I'm sorry for the lack of a challah recipe.
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This could turn into a hall of mirrors . . .
I'm glad the honeycake and chicken turned out well, although I'm sorry for the lack of a challah recipe.
No worries; I seem to have acquired several.
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Totally!
Thank you!
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I hope the coming year is magnificent for you.
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I don't think its virtue expires if you don't eat it before Yom Kippur . . .
I hope the coming year is magnificent for you.
Thank you. Likewise.
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What kinds of honey, and why does it need three? ("Because they taste different, Chaz" - well, yes, but I need more; is it chestnut on the legs and lavender on the breast, or...?)
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The most important was beech-forest honeydew honey, of which I did not have enough to baste the chicken throughout its roasting time; it went on as an undercoat, to get the flavor in, and then for the final glazing. I was very pleased that you could still taste it, dark and malty. The other two were much lighter wildflower honeys, applied more regularly. I had rubbed cinamon and pepper on the skin first. There was also cinnamon on the apple, which baked nearly to liquefaction inside the chicken. Given how little is left of it all, I am considering it a success.
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Dude, I like options!
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Likewise!
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And to you!
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Thank you! Likewise.