Two breakfasts and a challah
I lately started posting to ofmornings, so here's what I've eaten for breakfast the past couple days.
Today, Sunday January 4th
Ingredients:
135g self-raising flour
2 tbsp Splenda
130ml milk
1 egg
tbsp melted butter
Method:
Combine Flour, Splenda, milk and egg, and mix thoroughly. Stir in melted butter. Add a little oil to a hot pan, then pour on pancake mix. Reduce heat to medium so they cook through but don't burn. Serve with maple syrup, fresh blueberries and whipped cream. I had a white coffee with a cinnamon stick.
Recipe taken from here.
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Yesterday, Saturday January 3rd
Ingredients:
2 large eggs, beaten
2 slices white toast
2 tbsp marmalade
Ketchup
Method:
Scramble the eggs in a small pan with a little butter, do not allow to dry out. Serve on top of one slice of toast. Spread the other with marmalade and cut diagonally. Enjoy with ketchup and cold orange juice.
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Today, I baked another challah, to the same recipe as the last, only I braided it correctly-not that you could bloody tell!
I'm not sure how to stop the challah from expanding out so much like that. It ruins the braid. What do the professionals do to keep that from happening?? Boil it, like a bagel?
Today, Sunday January 4th
Ingredients:
135g self-raising flour
2 tbsp Splenda
130ml milk
1 egg
tbsp melted butter
Method:
Combine Flour, Splenda, milk and egg, and mix thoroughly. Stir in melted butter. Add a little oil to a hot pan, then pour on pancake mix. Reduce heat to medium so they cook through but don't burn. Serve with maple syrup, fresh blueberries and whipped cream. I had a white coffee with a cinnamon stick.
Recipe taken from here.
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Yesterday, Saturday January 3rd
Ingredients:
2 large eggs, beaten
2 slices white toast
2 tbsp marmalade
Ketchup
Method:
Scramble the eggs in a small pan with a little butter, do not allow to dry out. Serve on top of one slice of toast. Spread the other with marmalade and cut diagonally. Enjoy with ketchup and cold orange juice.
---
Today, I baked another challah, to the same recipe as the last, only I braided it correctly-not that you could bloody tell!
I'm not sure how to stop the challah from expanding out so much like that. It ruins the braid. What do the professionals do to keep that from happening?? Boil it, like a bagel?