must be something in the air

I was planning on making this today

Saw the measure was missing and did a search on the forum

Found the recipe in an old post

There it is a cup

THANKS!! I started with a tsp, I'd better add more :)
Good luck with your challah! If you haven't made it before it is delish!

forgot to say...
I followed Caroline's bread tips earlier this week, and the bread was a much better texture. I am trying it with challah today.

Here is the link in case you haven't read her post.

Here is a link that might be useful: a few bread baking tips

According to my posts from Caroline... it's 1/4 c sugar. I've made it a number of times this way and it was FAB! Just add the sugar to the yeast/water. Something about it aiding in the foaming/proofing/chemical process.

The sugar feeds the yeast, at least that's what my Granny taught me! :)

HEY !!! I overslept !! Enough said...our New Orleans family is here visiting...you know about "Laissez le Bon temp rouler" !!

Anyway I am so sorry...1/4c sugar. I start with just a tiny pinch in the yeast . Then I put the 1/2 the flour and all the sugar into the bowl together. Mix the water, yeast and eggs and soft butter together and dump into the flour mixture. Mix till a soft batter and let set for 20 min. Add rest of flour and salt and continue on.

Hope you have great luck. Try the new braids that we posted ! Caroline

You didn't oversleep! Late-night is prime time for visits and family time. Based on your excellent tutoring, that's just what I did. We'll see about the braids. I need bread for DH's lunch next week. I may make one loaf and do something more creative with the other half of the dough.

DS is coming to help me finally bring the antique doors home from the shop. Elyse, your baker's table refinishing is a joy to follow, but it was killing me not to have the doors to start working on!

Cheers all!
Judy

Judy I shape 1/2 the dough into 4oz rolls. here is a pic. I flatten them to about 4 in circles and then rise them and bake for 20 min. They are very tasty and DH uses them for his sandwiches every day.

Yep family is everything....

Please post pics of the before and the progress of the doors...I don't remember what they look like. c

I have forgotten how confusing it can be to braid 6 strands

34 years since last did it

first loaf is so-so
second better

maybe I'd better practice

Buns are wonderful!
twoyur-braiding 6 strands? You are a courageous soul to try!

I made one loaf, 4 buns, 1 flat sub-bun, and 5 I don't know whats! I was trying to make long thin buns to cut for veggie-dogs. They are too fat! We ate veggie-burgers for lunch using the buns. Oh my, they are good.

Will post door pics when I get them home. The fellow with the truck backed out (pun intended? maybe) so we are trying again on Wednesday.

Judy

yup six strands

Figured I managed to learn how to do it when I was 16 how hard could it be to remember at 50

good thing there is the internet and streaming video

it is raising right now

we will see how it comes out

Yes, let's see - post pics!

Ha ha ha -I can tell you it's pretty hard to remember at 50.

If I can find the digital camera I'll take pictures of them

The before picture

OMG!!! Those are GORGEOUS ! Brush with the egg wash right before you bake them. Next time if they are on separate pans they will be beautiful on the sides. I always forget and put them close and then they stick together ! LOL

OMG!! again....I can hardly wait to see the baked loaves !! c

Judy pics ??? where are they ??

Ok here is the after

I always have hard time trying to guess how much dough will rise

left more than an inch between them but they ended up connected

Not a terrible thing I have always used that area when they are separated to make sure they are cooked thru

that ends up being the Center of the combined loaf

Guess I can rationalize anything huh

All in all not bad for an old man

Beautiful for anyone-old man or not.
Do you have soapstone countertops?

Sorry, no pics. My bread is sliced and every piece is in the freezer.

Yup those are beautiful !! It does look like soapstone. No fair Judy...next time take pics...you know we love pics ! c

tailrunner and twoyur, yuummmm!! Looks delicious!! I've searched but can't find the original posted recipe. I see the ingredients you listed in this thread. Could you please provide a bit more detail?
Without a kitchen for 7 months, I'm suffering from bread baking withdrawal! When the new kitchen is complete, this is the first thing I'm baking---then the pizza!

emmachas,
I copied this from Remodelfla's thread on making bread. The recipe is Trailrunner's. Search 'challah recipe' and you will find several of her bread threads. Enjoy yourself in your new kitchen!

Dissolve 5 tsp or 2 packets of dry yeast in 1 1/2 c warm water. Add 1/4 c sugar and stir to dissolve. Wait til yeast is foamy and add 1/4 c butter ( or pareve if Kosher) softened and 3 whole eggs. Whisk together.

In KA mixer or Cuisinart food processor mix 6 1/2 c unbleached or bread flour and 2 tsp salt. Start KA or processor and slowly pour in liquids. Process till smooth satiny dough. about 1 1/2 min. Or you can stir this up by hand in a bowl ( see tutorial) May need up to another 1/2 c flour or a few Tbsp. water....depends on the weather and the flour. Let rise til double in greased bowl covered ...about 1 hr. Degas and shape into 3 braids or may make burger buns or dinner rolls or even regular 9"x5" pan loaves. Let rise til less than double. Bake 350 degrees 30 min. til hollow when tapped on bottom. May glaze with 1 eggyolk diluted w/ 2 tsp 1/2 and 1/2 and decorate w/ sesame or poppy seeds.

The newer recipe ( which is really the original from the 70's) is 2 c water at 105 -110 degrees and 7 c flour. The reason is that the Cuisinart really mixes it too thoroughly. I have started only using the KA or mixing it by hand. I have 13 qt bowls and double the recipe. Everything else is the same. You guys are just...I don't even know where to start...I feel like reno fan on the decorating forum...we never know why we, or others, do this.

thank you .....c

Cotehele,
Thank you so very much for sharing and for your kind wishes! I copied and taped to a door. Anything not taped to a door is lost at this point. Our theme song for the last 7 months has been, "I think I saw it somewhere------"
And, thank you for the original, trailrunner----And thank you for asking, twoyur!

thank you for the compliments

Yes the counters are finnish soapstone

They are little over two years old

Funny I had not made challah since I was 16 and worked in a bakery and one of my jobs was to braid Challah

Got up this morning decided I'd make bread and thought I wonder if I can still do that

Get here and there is a post about a Challah recipe with a missing measurement and ended up here

twoyur,,,,ending up "here" is what it is all about.

emmachas...you are most welcome...you and Judy and the doors....

one closes and another opens....c

well, I have decided what I am doing tomororrow! makeing Trails challah! I had been trying to decide what to do on my last day of vacation and that will be fun! and yummy all week!

sue: enjoy ! please post pics. we love pics. c