Happy New Year!
Sep 29, 2011 | From the kitchen of Rose
These are the challat I made in 2007 for my friends the Reich's New Jewish Year's Dinner. It is traditional for New Year's to shape them in the round and to dip the slices in honey for a sweet year to come.
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Charlie
11/09/2011 10:56 AM
Thank you to You and to Rose:
You are always so kind and patient.
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woody in reply to comment from Charlie
11/09/2011 10:48 AM
Hi Charlie,
Your questions are completely covered in The Bread Bible's sour dough chapter Otherwise, we always recommend to try and contact the author of the recipe for their thoughts and explanations. We were experimenting with Latino telera recipes and three recipes rendered three very different results in the rolls.
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Charlie in reply to comment from Rose Levy Beranbaum
11/09/2011 10:00 AM
Thank you Rose!
Now a couple more questions.
1. So I would do all the steps, take it out, divide the loaves, and put them back separately to cook?
(Not sure if I'm going to bake in, or in the oven).
I am very limited to what I can do with my hand (just had a tumor removed from my arm and the had to graft a nerve. I don't have much mobility in my hand, just a lot of pain.
2. My recipe calls for 6 to seven cups of all purpose flour. Is this too much?
3. I think I may like to use bread flour instead of all purpose. How would I do this?
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Rose Levy Beranbaum in reply to comment from Charlie
11/04/2011 08:55 PM
charlie, i use my zo for most breads but i only use it to mix the dough and not to bake in it.
the only change i make is the order of ingredients. i start with the water and then the flour and other ingredients. i let it go through the mix cycle which is 3 minutes and then do 7 minutes of knead. if you don't bake in it you have less of a limitation of size as it can handle two loaves easily.
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woody in reply to comment from Whitney Clarkson
11/04/2011 03:22 PM
Hi Whitney,
We recommend if you are a Hobart mixer to use the BeaterBlade from New Metro Design, because it mixes more efficiently. Otherwise, we do not have a secret formula other than what you are presently doing by experimenting.
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Whitney Clarkson
11/04/2011 03:03 PM
Hi Rose and Woody,
Do you know of a secret formula that can be used for baking cookies in really large batches that won't change the consistency I get with a single batch? It seems that when I start to quadruple, or even go with larger batches, the cookie consistency changes. I am starting a cookie company and still haven't narrowed down this one mystery. The cookie by the way is fairly complex with lots of different ingredients. It is to replace an energy bar so it has lots of added protein in it as well.
Thank you,
Whitney
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Charlie
11/04/2011 02:23 PM
Hi Rose, Woody or anyone else!
I love your I have your Bread bible and love the recipes, and that there is a starter.
I would like to do these in a bread machine.
I have a zojrushi that can do a two pound loaf.
Would I have to modify the recipes (I have no idea how), half the recipes, or what, or is it possible at all?
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woody in reply to comment from Shelia Long
10/05/2011 12:04 PM
Hi Sheila,
Rose did not post a recipe with this story. Put in My Favorite Traditional Challah in the search box at the top and you will find a recipe for challah.
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Shelia Long
10/05/2011 07:47 AM
I must be blind this am but where is the recipe for Challah?
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Rose Levy Beranbaum in reply to comment from Vicki Bensinger
10/04/2011 09:02 PM
this is sour dough starter left over from when the sour dough strater is refreshed, i.e. fed with flour and water. you can buy starters or make your own on--the recipes are in my book "the bread bible" and also on line. but you can also make the challah without the starter as indicated on the recipe. i add "old sour dough starter" to most of my breads because it extends the shelf life and gives extra flavor dimension.
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Vicki Bensinger in reply to comment from Rose Levy Beranbaum
10/04/2011 08:43 PM
I just read your recipe for Challah. Can you tell me what is the starter? What does it consist of?
I would love to make this for the weekend. The last time I made challah was with my grandmother probably 35-40 years ago. Wow, I'm getting old!
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Rose Levy Beranbaum in reply to comment from Mari
10/04/2011 08:14 PM
put this link in your browser!
http://www.realbakingwithrose.com/2006/03/favorite_traditional_challah.html
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Mari
10/04/2011 08:09 PM
Your challa looks fantastic, I would love to try, but can t find your recipe or directions. I have never seen a braid like your, WONDERFUL. Thank you for all you do. M
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Mendy
10/02/2011 11:46 AM
ב''ה
שנה טובה! Happy New Year! May you have a good and sweet year!
Great looking Challot!
Much success in your baking and cookbook writing! :)
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Alexis g.
09/30/2011 05:23 PM
Hi Rose and Woody,
I own a Cupcakery and I made your delicious pumpkin cake today. One of the batch I made I added a cake emulcifier an Albert Uster product. The end product turned out mushy inside.
Any thoughts of why this is?
Do you suggest using a cake emulsifier?
Exactly what is a cake emulsifier?
Thank you,
Alexisll
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Hanaa
09/30/2011 12:09 PM
Thanks Rose. That does sound easy. Reminds me of how my mom coils her yeasted orange rolls (her rolls are 2-braids though, not 3). You can find them here: http://hanaaskitchen.blogspot.com/2010/07/moms-orange-scented-sweet-yeast-rolls.html
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Rose Levy Beranbaum in reply to comment from Hanaa
09/30/2011 11:37 AM
thank you both!
actually it's very easy--you just make a braid and then starting from the center twirl it around like a bun and tuck under the end. it rises to this beautiful shape. eventually i'm sure i'll be making lots more videos--it's the way of the future and such a great way to share techniques.
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Hanaa
09/30/2011 11:22 AM
Gorgeous loaves. Any chance you'll make a video to show us how to shape it like that? :) It's really stunning!
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Flour Girl
09/30/2011 10:52 AM
Gorgeous challat! A happy and healthy New Year to you and your family Rose
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