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Topic: Spring = Flour  (Read 7826 times)
Tags for this thread: bread , recipe , challah , craftster_best_of_2009  Add new tag
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HSG
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« on: March 18, 2009 01:00:40 PM »

Yes, you read that right. Flour.  Grin

I'm Jewish and getting ready for Pesach (Passover) we have to use up all our flour/chometz. Today I made extra challah in an effort to get a jump on my Pesach preparations and use up my flour.

This post has a second purpose, too. A ringing endorsement of a flour brand. King Arthur Flour. In this time when companies are struggling I wanted to do my part to say what a great product I've found. And no I do not work for them, or know anyone who does. I've used lots of flour, but none as good as this one.

Making challah (bread) is a huge part of my baking every week. With this flour I've found a significant difference in the results achieved. Using the same recipe I've used for a very long time, the challah comes out so much lighter and better tasting, even my guests have noticed.

All the challah in a row


I've go some dough... Roll Eyes


It's hot in here:


YUMMY!!!
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« Reply #1 on: March 18, 2009 01:06:42 PM »

Looks good enough to eat!  Wink Mind sharing the recipe?
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« Reply #2 on: March 18, 2009 01:30:05 PM »

What exactly IS challah?  It looks extremely, extremely yummy!  I've had differences in tortilla flours (the Mesa brand is the only one I can get to work).  I've never heard of dif's in just normal flours other than all-purpose etc.  Why so much better?  Fresher or more finely ground?
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« Reply #3 on: March 18, 2009 02:43:32 PM »

challah!  I want some! 
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« Reply #4 on: March 18, 2009 02:47:56 PM »

Oh they look GORGEOUS.  I love challah.  I love making bread too for that matter - am smelling two freshly baked loaves that just came out of the oven at this very moment for that matter.

Have you tried using some gluten flour in your breads?  I'm in Canada, and I know our all purpose flour is higher in gluten than the AP flour in the US because of the harder wheat.  But I have started adding a tbsp or two of gluten flour to my breads this past year, and it really helps them to rise even more and be lighter, especially the breads with whole wheat/whole grains.  I get mine at the local bulk store, but I think King Arthur sells a gluten flour product too - someone mentioned it to me on another site I visit.  
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« Reply #5 on: March 18, 2009 02:53:39 PM »

I mde my first challah at the weekend and it was fab
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« Reply #6 on: March 18, 2009 02:54:56 PM »

They look delicious.  I'd like to make some of this bread.  

Mary Jane Farms also recommends King Arthur flour.  I need to find where to buy it.
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« Reply #7 on: March 18, 2009 04:14:26 PM »

Thank you all for your comments!  Smiley

I love making challah, and do it every week for Shabbos. Nothing like fresh homemade challah for your table.

What exactly IS challah?  It looks extremely, extremely yummy!  I've had differences in tortilla flours (the Mesa brand is the only one I can get to work).  I've never heard of dif's in just normal flours other than all-purpose etc.  Why so much better?  Fresher or more finely ground?
The King Arthur flour has several things that make it so much better. After reading the bag it is unbleached, unbromated, high-gluten natural American flour. The company is employee owned and operated, so there is a vested interest that the product be consistent.

Challah is a special bread we use for Shabbos and holiday meals. Prior to eating our meal we say a blessing, have some of the challah and then eat our meal.

Looks good enough to eat!  Wink Mind sharing the recipe?
Recipe:
1 heaping tbls yeast
a sprinkle of sugar
2 c. warm water
Mix, cover w/ saran wrap and leave for 10 mins.
Add
1 egg
1/2 c oil
3/4 c sugar
3 c. flour
Mix
Add
1 c.flour w/ 1 tbs salt
mix
Add
2 c. flour
add 7th cup as needed
Mix and knead to a soft pliable dough.
Leave to rise  2 to 3 hours punch down and leave another 1 and half hours before braiding. After braiding leave for 30 min. and then brush on egg and bake on 350 for approx 40 min.

Good luck, and if you make some please post! Smiley
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« Reply #8 on: March 18, 2009 06:06:44 PM »

it looks so yummy! i want to tear off a piece and smoother it in honey Smiley
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« Reply #9 on: March 18, 2009 06:23:29 PM »

wow that's a lot of challah bread! your friends are lucky.  Wink thanks for sharing the recipe, sounds pretty easy. i will have to try it sometime.
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