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Always Time for Bread
We were planning to go to the country this weekend to see if the house still stands after a 6 week absence but the weather report changed our minds (40 mph winds and rain). So I asked my husband if he'd like me to warm up the apartment by baking his favorite challah (though he still hasn't gotten quite to the bottom of the bread in the freezer drawer). His answer was "if you have the time." My answer is above.
The 75 grams/2.6 oz. of old starter are defrosting in the water for the dough and it will take all of 5 minutes to mix the rest of the ingredients. After a short kneading and rising, into the frig for its overnight flavor development. Braiding tomorrow morning will take 10 minutes and then rising on its own and into the oven with a little help from me.
I have a smidgen of ham left over from the Cubanos. Would it be sacrilege to have it on the challah? I know it would be delicious.
This reminds me of an article I did many years ago for my late mentor, Cecily Brownstone, of Associated Press. The recipe that accompanied it was for mini challah rolls. She called me many months later, very distraught, to tell me that a food editor in the mid-west just ran the article. When I asked her what was wrong with that she said: "I guess she was saving it for a Jewish holiday but Passover wasn't the appropriate one!" (Only matzo--unleavened bread can be eaten during Passover. It is the very symbol of the holiday.) The headline read: Bake Challah for Passover! (Oy vay!!!)
Getting back to my challah, on second thought, somehow ham requires mayo and the leftover Swiss cheese is also a natural addition.I can't see either on challah. Besides--honey or butter are the only gilding challah really requires. (Saved!)
Hey! it's taken almost as long to write about it as to make it!
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Sorry about the multiple postings... my computer seems to have an echo! Melinda
Reply to this Posted by: Melinda Pickworth | November 2, 2006 11:01 AM #
Rose,
You have made me giggle this time! The whole Cabbage? No! Just one or two warm leaves are used. Imagine a whole cabbage on a swollen breast. You're funny! Melinda
Reply to this Posted by: Melinda Pickworth | November 2, 2006 10:59 AM #
no no! i was picturing it rolling around the way they do things in physio-therapy!
Reply to this Posted by: Rose Levy Beranbaum | November 2, 2006 10:56 AM #
Now you have made me giggle!!! The whole cabbage on a swollen breast? NO...just one leaf or two warmed. The whole cabbage perched on a engorged breast would not be helpful or nearly even possible. Thank you for a good laugh.
Reply to this Posted by: Melinda Pickworth | November 2, 2006 10:53 AM #
Now you have made me giggle!!! The whole cabbage on a swollen breast? NO...just one leaf or two warmed. The whole cabbage perched on a engorged breast would not be helpful or nearly even possible. Thank you for a good laugh.
Reply to this Posted by: Melinda Pickworth | November 2, 2006 10:51 AM #
i gather you mean the whole cabbage not just the leaves?! seems cabbages can be quite useful--did i mention family legend has it that my great uncle from russia used a large cabbage leaf to protect his bald spot from the sun!
hilarious image of your toad in the mountain of popover batter. come to think of it...those names of recipes....ppl think of the brits being so proper but they do have such a great sly sense of humor!
Reply to this Posted by: Rose Levy Beranbaum | November 2, 2006 8:03 AM #
I am an American that has lived here 28 years now. My husband is English. The first time I decided to make Toad in the Hole was when I was newly married. It is essentially a sausage (slang: Banger) cooked in Pop over batter. When I saw the proportions in the recipe I thought it sounded too little...so I doubled the batter. Turned out Toad 'Jimmy Hoffa' in Cement instead. My sweet husband ate it anyway and loved it... I looked on in disgust.
The cabbage idea is a good one. Never heard of that. People here put warm cabbages on their breasts for milk engorgement. Put that in your cookbook!
Cheerio! Melinda
Reply to this Posted by: Melinda Pickworth | November 1, 2006 4:31 PM #
you've really made me giggle melinda. the first time i heard of spotted dick and toad in the whole was from my former new zealand sister-in-law.
england is wonderful. i've been to the oxford food symposium and years ago to visit friends in harrogate. i even have a relative through marriage in london.
but travelling is SO time consuming and i've done so much of it recently and with the new book coming up fall of 2008 i need to be here--mostly!
i had a great aunt edidth who had the same gift as your grandmother. my hope was always to be an old lady like her who made the younger generation love her because she only talked about them and made them feel so special. so far i'm getting older and still talking mostly about myself. but there's so much i still want to share. maybe i should write a book of stories and then turn my focus on everyone else! there's nothing more appealing is there!
Reply to this Posted by: Rose Levy Beranbaum | October 31, 2006 7:10 PM #
Thank you for writing in response to an E-mail sent a few weeks ago.
I don't know why I hadn't tried to find a site that you might be writing on. This blog is so interesting.It seems I am not your only fan!!
It reminds me (in a strange way) of when my grandmother died. Each one of her grandchildren were sure that she loved them the very best. I think that is because she had the gift of listening and making us all feel loved and very special. It seems that all your readers feel your special hand helping them to bake better and to learn...it is all just for them.
I felt that. Betty Crocker has not inspired me to try such demanding recipes. You just make me think 'I can do that!'
So you won't come to England... Even if I gave you a secret recipe for Spotted Dick? I will read your blog with delight instead. Cheers.
Reply to this Posted by: Melinda | October 31, 2006 5:54 PM #
thanks, Rose, I did find it and now I have to get over my fear of starters! And JK, please, no need to apologize ...
Reply to this Posted by: jackie | October 31, 2006 1:37 PM #
jackie--it's on the blog--just put in challah in the search box--there's a photo and recipe.
jk--no need to apologize--i kept fighting my temptation to try it bc i knew it would be delicious but somehow....i guess our early teachings are strongly routed despite choices to the contrary we make later on...
Reply to this Posted by: Rose Levy Beranbaum | October 31, 2006 1:31 PM #
My apologies for the suggestion, I forgot one of the classic rules for writers... know your audience.
Reply to this Posted by: JK Grence | October 31, 2006 12:56 PM #
Hi Rose,
Yes, I agree that ham on challah would be sacrilege .... do you have this challah recipe on the website? I've been looking for a new recipe ...
thanks,
Jackie
Reply to this Posted by: jackie | October 31, 2006 9:16 AM #
melissa i just CAN'T!!! i'm too innundated. and jaded bc after making my own bagels i don't even want to eat commercial ones. but i am going to be part of a round table panel on nov. 14 12-2. call anthony escobar to get more info: 212-998-6942. it might interest you.
Reply to this Posted by: Rose Levy Beranbaum | October 30, 2006 7:53 PM #
Hi!
I love challah and I used to walk around the city looking for the best one. It's sad that oftentimes, some look perfect, but taste bland, or one has the perfect texture, but no taste... etc.
But anyway, I'm a journalism student at New York University. I'd like to write a bagel article. It's for a class, but I'd love to pitch it to several publications. I know it's a long shot, but I'm working on compiling a list of Manhattan's best bagels, and I was wondering if you'd like to volunteer as the official bagel taster/judge. If you have any time at all in November to drop by New York City, it would be nothing short of amazing.
Thanks for your time! If there is anyone else you'd like to recommend with a food expertise, I'd appreciate the information.
Thank you,
Melissa Hom
Reply to this Posted by: Melissa | October 30, 2006 10:29 AM #
thank you beth for those very sweet comments.
cheesecake is a custard so varying the amount and type of egg products will alter the consistency.obviously more eggs will make it firmer but also more yolk will emulsify the other ingredients better keeping the liquid in suspension and preventing watering out and giving a firmer consistency to the cheesecake than whole eggs or egg whites which will produce a softer consistency. this is why, when i have a cake base on the bottom i can opt for a softer whole egg custard as the cake will absorb any liquid that waters out but if i have a cracker crust or no crust at all i substitute 2 yolks for every whole egg to make it firmer and drier.
Reply to this Posted by: Rose Levy Beranbaum | October 29, 2006 7:49 PM #
Hello Rose,
I wondered if you could tell me a little about the science of eggs in cheesecake. I make a fabulous cheesecake, similar to your recipe not not quite the same, and in experiementing to find "my" recipe, I looked at many different cheesecake recipes. Some use a simple proportion of 1 whole egg per 8 oz. of cream cheese. Others use more whole egges and some add extra egg yolk. Can you tell me what the differences the differing egg proportions make in the baked cheesecake?
Thanks so much, you a a great hero of mine. I use many of your recipes, causing my friends think that I'm a great baker! I tell them it's all due to you.
Reply to this Posted by: Beth | October 29, 2006 7:43 PM #
jk, just wrote a long reply that my server swallowed for breakfast so lacking the time to rewrite it, the short version is yes--pain au jambon IS truly one of the world's great sandwiches. my problem with putting it on the challah has more to do with the concept of putting what is considered the symbol of forbidden food in the jewish tradition on top of the most traditional of jewish breads meant for the sabbath and special holidays.
Reply to this Posted by: Rose Levy Beranbaum | October 29, 2006 8:42 AM #
thank you jane for YOUR generous comments!
Reply to this Posted by: Rose Levy Beranbaum | October 29, 2006 8:25 AM #
Hi there, long time reader, first-time poster... I can't help but think that if you think the ham would go well on the challah, and honey or butter are all that challah really needs, the French jambon beurre might be the answer. It's a simple sandwich, just plenty of top-quality ham and butter. It's normally served on a baguette, but I could see it doing quite well on your challah.
Reply to this Posted by: JK Grence | October 29, 2006 3:58 AM #
Rose-
Just thought I would pop in and visit your sight......an hour later I am still reading and absorbing! I so appreciate your passion and your detailed answers to the posts....you are so generous with your knowledge.......love that! Hope to see you soon....Best to you and Elliot-Jane Ridolfi
Reply to this Posted by: Jane Ridolfi | October 28, 2006 9:21 PM #