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#481 StephanieL

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Posted 26 December 2018 - 07:39 PM

Boy does that sound good.


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#482 Lippy

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Posted 26 December 2018 - 09:35 PM

Last year a friend served us an amazing bread from Orwashers that was studded with cranberries, raisins and pistachios and redolent of orange zest. Shortly thereafter I discovered the recipe and have been wanting to try it. I finally had the time yesterday and I got to use the bread proofing setting on my oven! The recipe produces 4 loaves, so i baked off two and the other two are shaped and in the freezer. I've got to say, it's pretty damn good.


Can you link to the recipe?

#483 bloviatrix

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Posted 27 December 2018 - 03:43 AM

 

Last year a friend served us an amazing bread from Orwashers that was studded with cranberries, raisins and pistachios and redolent of orange zest. Shortly thereafter I discovered the recipe and have been wanting to try it. I finally had the time yesterday and I got to use the bread proofing setting on my oven! The recipe produces 4 loaves, so i baked off two and the other two are shaped and in the freezer. I've got to say, it's pretty damn good.


Can you link to the recipe?

 

Of course - Orwasher's Holiday Challah


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#484 voyager

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Posted 28 December 2018 - 08:57 PM

Walnut bread, using 18hr method and proportions, substituting green walnut wine for 2/3 the liquid and increasing yeast to 1/2 teaspoon, ton of walnuts.   All else the same.   

 

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#485 Lippy

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Posted 28 December 2018 - 11:54 PM

Thanks, Bloviatrix!

#486 Rich

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Posted 29 December 2018 - 01:08 PM

I've always made challah with unbleached all-purpose flour. I think your worry about heaviness was unfounded especially in this case because the eggs make a lovely pliable dough that rises well and produces a fluffy texture. The only thing to watch, I think, is baking time, paying special attention to removing the loaf from the oven before the interior dries yet not before the exterior browns adequately.

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#487 greenspace

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Posted 29 December 2018 - 09:35 PM

 

I've always made challah with unbleached all-purpose flour. I think your worry about heaviness was unfounded especially in this case because the eggs make a lovely pliable dough that rises well and produces a fluffy texture. The only thing to watch, I think, is baking time, paying special attention to removing the loaf from the oven before the interior dries yet not before the exterior browns adequately.

Yes, yes, yes!!!

 

Great post Rose.

 

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 best post 14 years ago.  :blink:


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#488 Rich

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Posted 30 December 2018 - 03:14 PM

Better late than never.



#489 Sneakeater

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Posted 05 January 2019 - 03:55 AM

She really IS right.
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#490 bloviatrix

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Posted 05 February 2019 - 02:17 AM

Man'ouche, a Lebanese flatbread topped with olive oil and za'atar. I'm a Sephardic cooking group and last week someone made it. I thought it looked fabulous so I decided to try my hand at it. Got a good workout kneading the dough - and tried to teach the boy how to do it.


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#491 Sneakeater

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Posted 14 February 2019 - 04:39 AM

I love Sephardic food.  But I find it very laborious.  Is that just me?


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#492 bloviatrix

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Posted 14 February 2019 - 04:46 AM

I love Sephardic food.  But I find it very laborious.  Is that just me?

As with every cuisine there are easy dishes and time consuming ones. I found this really easy. The hardest part was kneading by hand., and that's not hard - just takes time. But I don't see why you couldn't use the dough hook.


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#493 Sneakeater

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Posted 14 February 2019 - 04:56 AM

It can't be easier than cajoling Sephardic friends into having you over for dinner.


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#494 Orik

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Posted 14 February 2019 - 01:01 PM

You'll get a good laugh out of a ladino speaking room if you talk about how hard you kneaded your manouch.
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#495 joethefoodie

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Posted 14 February 2019 - 01:02 PM

 

I love Sephardic food.  But I find it very laborious.  Is that just me?

As with every cuisine there are easy dishes and time consuming ones. I found this really easy. The hardest part was kneading by hand., and that's not hard - just takes time. But I don't see why you couldn't use the dough hook.

 

 

Kneading a 100% rye by hand (don't try it) after taking a bread making class from the guy who made that Finnish Ruis bread, was one of the contributing factors to my rotator cuff injury.  Grinding coffee by hand, while away on vacation with another couple, was the final straw.