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Baked a loaf of braided Challah

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ashling Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Mar-16-10 11:57 PM
Original message
Baked a loaf of braided Challah
Not bad for my first one. I was so thrilled that it rose. I usually kill the yeast somehow and can't get it to rise much. (NO JOKES, PLEASE!)

After reading through all of the recepies I found online I just decided to go with a fairly simple one.
:bounce:
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marzipanni Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 12:06 AM
Response to Original message
1. Is there any left?
MMmm, home baked bread. It takes hours to make and then everyone gobbles it up!
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ashling Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 12:09 AM
Response to Reply #1
2. Yep
Its just my wife and me.
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ashling Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 01:07 AM
Response to Reply #2
3. Now, which one of you would like
to come over and clean my kitchen?
:bounce:
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 08:42 AM
Response to Original message
4. I make the dough in the bread machine and usually bake two loaves.
The recipe will make one loaf, but it is HUGE! Two smaller loaves keep better, but seldom last long enough for that to be a concern. I have three teenage daughters and a wife. Anyway, here's the source of my recipe...

Hungry Monster has a HUGE catalog of recipes. The bread machine ones are here:
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Bread%20Machine&ttl=551

The Challah recipe I use is:
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Bread%20Machine&ttl=1&Recipe_id_int=27136

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surrealAmerican Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 11:38 AM
Response to Original message
5. Good stuff.
As to why your yeast usually dies, make sure your liquid ingredients are not too hot. If they're too cold, it will take the bread longer to rise; if too hot, the bread won't rise at all.
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ashling Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 03:13 PM
Response to Reply #5
6. Thanks .. I'm sooo confused (LOL)
You would think that bread recepies would be somewhat consistant across the bread board on that (sorrry about that ... ok, not really) but the recepies I researched are all over the place:

110 F. water... no, 120, no 75 .....

add sugar ... don't add sugar

some people don't proof the yeast at all

let it rise in a warm place ... no, put it in the refrigerator overnight

one box of bread machine bread that I used had instructions for how to proof the yeast, but the instructions on the package of yeast that came with it were different


My next loaf will be a little different of my own design ... I wasn't really happy with the flavor. I think it needed more honey and ... well, stuff.

Thanks, again

:hi:
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GreenPartyVoter Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Mar-17-10 03:16 PM
Response to Original message
7. Share? *hands out*
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