Comments on: Challah Bread — Pain Challah

By: Pamela Gross

Pamela Gross — Thu, 31 Jul 2008 17:26:37 +0000

what is gluten and when do you add in recipe? You included in ingredients but not in recipe. Looking for a recipe that’s similar to a brioche.

By: chanit

chanit — Tue, 24 Jan 2006 05:57:12 +0000

I love baking challah too..
I love your site, Thank you

By: farmgirl

farmgirl — Sat, 21 Jan 2006 17:59:49 +0000

I knew bread couldn’t have been the cause of your stomach distress! : )

By: darla

darla — Thu, 19 Jan 2006 02:40:30 +0000

i love challah. . .

By: sha

sha — Wed, 18 Jan 2006 20:20:47 +0000

challah the swiss one which exactly similar and 3 braid is called zof
my fave when am in Switzerland
hot buttery oh heaven…

anyway might as well try your recipe…you can see the texture of yr bread in the photo!!!

By: Béa

Béa — Wed, 18 Jan 2006 19:05:24 +0000

Hi Rosa,

Thanks for stopping by and the compliment! I am enjoying it too a lot.

Hi Melissa,

Thanks for stopping by and I am very happy to hear you enjoy my blog! Reciprocal of me towards yours! I am working on my brioche (funny pun here, “brioche” in French is also slang for to have a belly, so if I say I am working on my brioche, it means I am working at getting fat!!
I will post the brioche (and not my belly!) soon!

Bea

By: Melissa

Melissa — Wed, 18 Jan 2006 17:05:14 +0000

I look forward to your recipe for brioche – I’ve been trying to muster the courage to make it for quite a while! By the way, you have a very lovely blog here – beautiful photos and wonderful writing. I’ll be back soon to see what you’re up to!

By: Rosa

Rosa — Wed, 18 Jan 2006 16:12:23 +0000

Your Challah is magnificent! That’s one of my favorite weekend bread!

By: Béa

Béa — Wed, 18 Jan 2006 14:08:59 +0000

Hi Tania,

Thank you! Yes the brioche is coming..;-)

Hi Lilizen,

Go for it, it is easy and good!

Hi Melissa,

Just finished a slice for breakfast

Bonjour Avital,

Merci de ton commentaire. Ton blog est tres seduisant, plein de bonnes choses comme je les aime! Le gluten, tu as peut-etre raison, je l’ai ajoute car en suivant les differentes sources que j’ai sur la fabrication du pain, on en ajoute souvent. Je dois faire le test sans pour voir s’il y a une difference. Je serais curieuse de voir ta recette!

Hi Kat,

That is an excellent idea. Thanks so much, I will definitely try that as P. loves French toast!!! Merci!!!

By: Kat

Kat — Wed, 18 Jan 2006 14:00:42 +0000

Speaking of challah bread, recently the “Honolulu Advertiser” had an article featuring french toast made from challah bread. Here it is:
FRENCH TOAST

3 large eggs

Pinch of fine salt

1/4 teaspoon pure vanilla extract

3 tablespoons unsalted butter, divided

5 to 6 slices fresh challah

Confectioners’ sugar, maple syrup or jam, for serving

In a large bowl, whisk together the eggs, salt and vanilla.

Heat 1 tablespoon butter in a 9-inch frying pan over a medium flame until melted. Working with 1 piece at a time, turn 2 challah slices in the egg so that it soaks the bread. Put both slices in the pan. Cook until lightly browned on one side, 2 to 3 minutes. Turn with a spatula and cook for another 2 minutes, or until browned on the second side. Serve up those 2 slices immediately and continue cooking, using 1 tablespoon butter for each batch, until you’ve used all the bread and egg. Serve sprinkled with confectioners’ sugar or with maple syrup or jam.

Makes 2 servings.
From: “The Food You Want to Eat” by Ted Allen (”Queer Eye for the Straight Guy”)