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October's Daring Bakers challenge was pizza (oh noes! Don't force me to make delicious gooey pizza!). I made my usual favorite standby broccoli, garlic, and mushroom pizza, and experimented with a second, garlic and brown sugar mozzarella pizza. :D It was inspired by an appetizer at The Rock.


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After I finished pouring over the post-debate articles in today's New York Times, I came across a food article featuring a 1976 challah recipe next to a new  2008 one.   On a whim, I decided to make the '76 challah.

Here's how it came out:


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As an update to this post, I thought I'd share my whole wheat variation, made so my diabetic dad could at least have *some* challah ( Read more... )

So I made challah, from this recipe. And I decided to make six-strand braids.

The directions in The New Complete International Jewish Cookbook by Evelyn Rose go as follows ( Read more... )

Just wanted to share my first Challah. It was for my baking class. I had to do a baking project where I would write a 1 page paper and thenbake whatever it was I based it on. I chose 'lean yeast doughs'. I had to do two of them and have one successful and the other fail. That's why the little one at the top right is kinda funny looking. It ( Read more... )

2 3/4 tsp (1 packet) dry yeast
1 c. warm water
2 c. whole wheat bread flour
2-3 c. all-purpose white flour
1/3 c. sugar
2 tsp. salt
2 eggs
3 tbsp honey
1 t vanilla extract
1/4 c. vegetable oil
optional: 3/4 c. raisins, dried cranberries, chopped apricots or other chopped dried fruit

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