Challah Bread…a new recipe!

I love some good Challah Bread. It’s airy, soft, eggy, slightly sweet, and so shiny! Perfect to use for bread pudding, french toast, cheeseburger buns, or toasted with Nutella. My original recipe doesn’t turn out quite as amazing as I’d like, so I’m on the hunt for the ultimate Challah recipe. Today’s recipe comes from my friend Connie H., in NJ, who makes an absolutely beautiful loaf of braided Challah bread.

Here’s what I did…

I whisked the eggs and milk together

I whisked the eggs and oil together, then added the very warm water

in a separate bowl I sifted in the flour...

in a separate bowl I sifted in the flour…

the salt...

the salt…

 the sugar...

the sugar…

and the yeast...

and the yeast…

mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl

mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl

once it was rested, I rolled into a log, so i could portion out 4 pieces accurately

once it was rested, I rolled into a log, so i could portion out 4 pieces accurately

rolled each portion into even lengths, about 12" long

rolled each portion into even lengths, about 12″ long

Pinch all pieces together at the top

Pinch all pieces together at the top

step 2: cross the centers and go under the outer left and over the outer right

step 2: cross the centers and go under the outer left and over the outer right

step 3: cross the original outer right over the original  outer left.

step 3: cross the original outer right over the original outer left.

step 4: take new outer right and cross over, take new outer right and cross under

step 4: take new outer right and cross over, take new outer right and cross under

step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.

step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.

i reserved some of my dough to make burger buns....my favorite!!

i reserved some of my dough to make burger buns….my favorite!!

covered with oil sprayed plastic, and let rise a few hours

covered with oil sprayed plastic, and let rise a few hours

while the oven heated, I brushed the loaf gently with egg wash  and sprinkled with seeds

while the oven heated, I brushed the loaf gently with egg wash and sprinkled with seeds

Viola! I big loaf for french toast and buns for burgers.

Viola! I big loaf for french toast and buns for burgers.

Here’s Connie’s Recipe…

Connie’s Challah Bread

Connie's recipe

Connie’s recipe…enjoy!

Homemade Beignets for dessert

Last night was a great night at our house. We had two great friends over for dinner, the weather was gorgeous (we left the windows and doors wide open, we build-our-own cheeseburgers for dinner and had homemade beignets for dessert.

If you look at my last post, I walked you through prepping the beignet dough or choux pastry, so it could chill in the fridge all day. Tonight, after dinner was put away and cleaned up, we pulled that puppy out of the fridge and made beignets!

this is what the pastry dough looks like after sitting in the fridge all day

this is what the pastry dough looks like after sitting in the fridge all day

I used a Tablespoon size mechanical scooper to drop dough into the oil

I used a Tablespoon size mechanical scooper to drop dough into the oil

As pictured I used my countertop deep fryer, but you could certainly use a dutch oven on the stovetop as well.

floating beignets will soon double in size

floating beignets will soon double in size

removed from oil and dusted with powdered sugar

removed from oil and dusted with powdered sugar

beignets served with, homemade whipped cream     ala Jamie and dipping sauces ala Tim (thanks guys)

beignets served with, homemade whipped cream ala Jamie and dipping sauces ala Tim (thanks guys)

flaky outer shell and fluffy hollow interior

flaky outer shell and fluffy hollow interior

These perfect little donuts are ridiculous! I won’t tell you how many I ate…let’s just say I threw my GI Diet out the window today, out the window and down the street, threw it out like a moldy piece of bread from the bread drawer….I ate a lot of them. It’s kryptonite.

Check out my post from yesterday for the recipe.

Homemade Tarter Sauce

Yesterday was a brute.

Laundry up to my ears, a pretty chaotic couple of kids, and i headache that just kept nagging at me. So when dinner time rolled around, I was not at all ready to be creative with it. It was a fish sticks and frozen veggies kind of night.

But, you can’t have fish sticks without tarter sauce. Fortunately, it’s ingredients are always on hand and super quick to make. It can literally be whipped up while the deathly hot fish sticks are cooling to a safe consumption temperature.

This is what I used…

Simple Tarter Sauce

1/4 Cup Mayonaise

3 dill pickle slices, chopped

salt/pepper

lemon juice

start with 1/4 cup mayo

start with 1/4 cup mayo

I chopped up 3 dill pickles slices in liue of relish

I chopped up 3 dill pickles slices in liue of relish

add a few cracks of pepper, a pinch of salt and a 1/2 tsp. lemon juice

add a few cracks of pepper, a pinch of salt and a 1/2 tsp. lemon juice

Viola...baked fish and tarter sauce

Viola…baked fish and tarter sauce