Comments on: Wednesday Baking-Braided Loaves

By: iman fiseha tekelu

iman fiseha tekelu — Wed, 02 Mar 2011 17:08:43 +0000

i have so much interest to make all kind of bekery and to open big bekery house in etiopia
how can a get plz give me same adia

By: Sabrina

Sabrina — Mon, 12 Oct 2009 15:04:13 +0000

Thanks for this great recipe! I love to cook and have recently started to make some yeast bread recipes thanks to your inspiration. Such a great thing to learn to do and it reminds me of my childhood. My mother is an AWESOME baker! Oh and I wanted to note that I used 1/2 wheat and 1/2 regular flour and the recipe still turned out great. I’m always trying to add a little more fiber in our diets when possible. Keep the great recipes coming!

By: Kristen

Kristen — Sun, 13 Sep 2009 01:40:57 +0000

Bekki, I would just add as much flour as you need to make a soft, elastic dough. The amount of flour will all depend on the atmosphere and temperature of your home, so you have to kind of just go by feel. If 6.5 cups of flour makes your dough too heavy, don’t at all feel like you HAVE to use that much. Just use as much as you need to make a nice dough.

By: Bekki

Bekki — Sun, 13 Sep 2009 00:50:51 +0000

I have a question with regard to the 61/2 cups flour- I made this bread last night and it was a very heavy, not very elastic dough- Does the 6-61/2 include what you are using on you surface or do you include it all in the mix.
I love heavy bread and It turned out good the dough was just hard to work with. The egg wash made it look so so pretty
Bekki

By: Julia

Julia — Fri, 04 Sep 2009 14:05:33 +0000

@WilliamB your public appreciates it!

By: Julia

Julia — Fri, 04 Sep 2009 14:04:51 +0000

@Katy Wolk-Stanley
Yes, but if you go to the temple and after the blessing, people at the front by the challah grab a hunk of bread and pass some along to someone else farther back in the crowd….sorry, as a germo-phobe, that just really gets to me! I like to pull off my own yummy hunk, thanks!
Does this happen at churches or do you get to pull off/pick up your own piece/slice of bread?

By: Readers

Readers — Fri, 04 Sep 2009 04:19:45 +0000

Thanks for the post, and this theme.

By: Katy Wolk-Stanley

Katy Wolk-Stanley — Fri, 04 Sep 2009 02:13:12 +0000

P.S. I am aware that your bread is NOT Challah.

-Katy

By: Katy Wolk-Stanley

Katy Wolk-Stanley — Fri, 04 Sep 2009 02:12:26 +0000

The best part about Challah is grabbing a chunk off to eat. Challah is for the Jewish sabbath (Friday sundown to Saturday sundown) and observant Jews are not supposed to use a knife during this time, which is why Challah is so perfect!

Mmm . . . challah!

Katy Wolk-Stanley

“Use it up, wear it out, make it do or do without.”

By: WilliamB

WilliamB — Thu, 03 Sep 2009 13:47:28 +0000

There are three differences between margarine and butter.

1. Butter melts in your mouth, margarine does not. Specifically, butter’s melting point is just below mouth temp, margarine’s is a few degrees higher. This has a strong effect on the mouthfeel of products made with margarine and is how some people can tell the difference, even if butter and marg taste the same.

2. Margarine has transfats (= partially hydrogenated fats), butter has saturated fats. Transfats are much more dangerous to one’s health altough both are bad for you.

3. Margarine is usually cheaper.

A few more notes: there are now margarines that don’t use transfats. They use fully hydrogenated fats, which aren’t as bad. I don’t know how the fully hydrogenated ones compare to saturated fats. These margs are a lot more expensive than standard margs.

Low fat/calorie butters and margs are NOT for cooking. The calorie counts are reduced by using water in the mix. Baking and frying require a certain amount of fat, the low cal products don’t have enough fat (per T, per cup, whatever) and too much water.

Roughly speaking, the more solid a fat is at room temp, the worse it is for you. There are exceptions: the fully hydrogenated margarines and criscos are solid at room temp, and coconut and palm oils are liquid but still about as terrible for your health as they can be.

This public service notice brought to you by WilliamB, food geek and obsessive researcher.