I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them.
I found this recipe online years ago and I've been making it ever since. I make this every year for St. Patrick's Day and get requests for it just about every other day of the year as well. Serve with LOTS of butter.
This is a not so sweet, absolutely fluffy, buttery, scrumptious Austrian delicacy, that is usually served for breakfast and afternoon tea/coffee. It makes a very nice homemade gift/give away, that stays fresh for a couple of days and works especially well with rose hip jam and butter.
Prep Time comes without resting time.
This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you!
I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better...
Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!
Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves.
Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month.
This will make 2 large loaves or 4 small loaves.
Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times.
DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.
If you've never made a yeasted coffeecake, give it a try. It's a yummy cross between a pastry and a cake, with a delicious topping. It only has to rise for 45 minutes, so it's very do-able for weekends. (Rising time is included in the cooking time below.)
This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast
This recipe produces an extremely light, air pocket-riddled loaf, wonderful for dunking in soup or splitting lengthwise, to make a sandwich. The bread begins with an overnight biga (starter), which improves both this simple loaf’s texture, and its taste.. The use of a biga will also increase the loaf’s shelf life. I found this recipe on King Arthur Flour's site while researching baking with poolish and biga (starters). Time includes prefermentation and rise. NOTE: I experimented and baked one loaf (the one on the right in photo) as directed and the other (loaf on the left) I baked it covered in a Romanetopf Clay Pot. Flavor was very similar but definitely preferred the crust of the loaf that was baked in the clay pot.