The braided egg bread known as challah is a staple in Jewish homes during Shabbat. But challah, like contemporary Israeli cuisine in general, is having a moment in the culinary world, where bakers are getting creative with ingredients and presentation. Aliza Grayevsky Somekh, the Oakland chef and kosher caterer behind BishulimSF, is known for making personal-sized and traditional challahs braided with whole scallions and studded with seeds. You may find balls of mozzarella or sun-dried tomatoes pressed into the creases as well. But the best part is Somekh’s versatile dough recipe. Use water instead of egg wash and it becomes vegan. (Psst, check out the step-by-step photo gallery at the bottom.)
Using the hook attachment, mix in the oil and gradually incorporate the water. You may need less water so start with 1½ cups and add as you go. You want enough water to create a soft, but not too sticky dough. In case you’ve added too much water, add a bit of flour.
Transfer the dough to a lightly oiled bowl (oil the top of the dough as well) and cover with plastic wrap and a towel. Let the dough rise on the counter for about an hour, or until it doubles its size.
Make No Knead Bread With Christian
Heat the oven to 350 degrees. Uncover the bowl, deflate the dough with your fist to remove the air, then cover again and let it rise for another 20 minutes.
Divide the dough into 6 to 8 equal parts, depending on whether you want small or larger rolls. Roll each ball into a snake and shape your rolls as you wish. For instance, you can tie it in a knot and then wrap the ends around the base.
If you want to decorate your challah rolls, you can weave some of the herbs into the challah. You can also place a few tomatoes, olives and mozzarella in the creases.
Bread Maker Recipes
Let the rolls cool and enjoy. Challah rolls will keep in a zip-top bag or other sealed container for 1 to 2 days. For longer storage, cool and store in freezer for up to two months.Here it is folks! Peeta Mallark's famous cheesey buns! Suzanne Collin's young adult trilogy has gained a lot of popularity lately after the release of the film version. It has been praised for its emotionally compelling storyline, character development and strong female protagonist. Due to it's themes of starvation and deprivation, Hunger Games often has extremely detailed and loving descriptions of food, making it one of Geeky Chef's favorite YA novels. There are so many dishes in Hunger Games that make your mouth water just reading about them that I wasn't sure where to start, so I called a vote. I was not surprised that Cheesey Buns won out. Not only are they delicious cheesey carbs (which, let's face it, everyone loves) they are also a favorite of Katniss and are baked for her by her love interest, Peeta. In comparison with the quality of food most people in District 12 are used to, these buns are certainly decadent and rich. In the book Catching Fire, Katniss describes these buns as soft bread with cheese baked on top, a bit greasy and messy to eat. I made a fluffy pull-apart bun, with a mixture of sharp cheddar and gruyere both inside the bun and on top as described in the book. Working with dough and is not an easy thing to do, so be careful to make sure your dough is a good consistency... And may the odds be ever in your favor!
Preheat your oven to 375º Fahrenheit. Grease a small pan. Combine 1 1/2 cups flour, sugar, salt and the yeast in a large mixing bowl, thoroughly mix. Toss in 1/2 cup of each cheese. Add the warm milk, warm water and the oil. Beat for about 5 minutes. Gradually stir in the rest of the flour until you have a soft dough. Put dough on a floured board. Knead the dough until it is elastic and not sticky, adding more flour if necessary. Place in a greased bowl and then flip the dough over to grease the other side. Cover the dough with plastic wrap. Let the dough rise in a warm environment for approximately one half hour. Punch the dough down, cover again and let rest for 10 more minutes. Cut dough into 20 separate pieces. Shape each into a sphere. Dip each ball in melted butter. Arrange balls in two layers in the small well greased pan. Cover with a paper towel. Let rise in warm place until balls are almost to top of pan, about one hour. Sprinkle the remaining cheeses over the rolls. Bake on the lower rack of a preheated 375°F oven for about 35 minutes or until rolls are firm and golden. Let cool for 5 minutes and enjoy!!
Anyone who preorders the cookbook will receive five bonus recipes, including two recipes inspired by The Legend of Zelda: Tears of the Kingdom, and five bonus illustrations. It doesn’t matter where you purchase, just send your proof of purchase to [email protected]! Click the picture to go to the purchase page!
Peeta's Cheesy Buns
The Geeky Chef Cookbook: Real-Life Recipes for Your Favorite Fantasy Foods - Unofficial Recipes from Doctor Who, Game of Thrones, Harry Potter, and more
The Geeky Chef Cookbook: Real-Life Recipes for Your Favorite Fantasy Foods - Unofficial Recipes from Doctor Who, Game of Thrones, Harry Potter, and more
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