This is challah:
It is a gorgeous braided bread. :)
In my search, I came across a gluten free- good luck bread notably used on New Year's Day by Greeks.I could use the same basics and make up a version with no coin to get in my way, alackaday, I would find and choke on the coin!
If you're interested, the Good Luck Bread in entirety: (from www.schar.com/us
Uses a lot of European measurements, will have to calculate and get back to you here. Telling you to use 0.36/1 oz is just an awful thing for me to do!
Needs a converter, working on this now, but here's the recipe card: click for full size!
I found a mini challah, a bit of a GF all purpose flour and some xanthan gum, and I can whip this beauty up. I used to occasionally make or buy challah prior to diagnosis in '09, however, it's been something I've been trying to find in vain!
- 1-1/4 teaspoons active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 tablespoons vegetable oil
- 4 teaspoons sugar
- 3/4 teaspoon salt
- 1 egg
- 1-1/2 to 1-2/3 cups all-purpose flour
- 1 tablespoon beaten egg
- 1/4 teaspoon cold water
- 3/4 teaspoon sesame or poppy seeds, optional
- In a small bowl, dissolve yeast in warm water. Add the oil, sugar,
- salt, egg and 1 cup flour. Beat until smooth. Stir in enough
- remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about
- 6-8 minutes. Place in a bowl coated with cooking spray, turning once
- to coat top. Cover and let rise in a warm place until doubled, about
- 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into
- thirds. Shape each portion into an 8-in. rope. Place ropes on a
- baking sheet coated with cooking spray and braid; pinch ends to seal
Nutrition Facts: 1 slice equals 137 calories, 4 g fat (1 g saturated fat), 35 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
- and tuck under. Cover and let rise until doubled, about 45 minutes.
- Beat egg and water; brush over braid. Sprinkle with sesame or poppy
- seeds if desired. Bake at 350° for 20-25 minutes or until golden
- brown. Remove to a wire rack to cool. Yield: 1 loaf (8 slices).
What I want to do, is create a mixture out of Bigelow Cinnamon Stick and French Vanilla teas (3 and 2 teabags, respectively), add milk, eggs, and let it soak in the refridgerator for at least 2 hours. I've done something like this, and although I'm not a huge French Vanilla fan (Rarely, if at all, will I go near French Vanilla flavoring, too much of a chocolate fiend, and it might be a bit TOO sweet for me.)
Bigelow does more than tea, and how nice to mix two things I love, tea and fresh-baked bread!
Vanilla and Cinnamon French Toast, Bigelow Tea
Have a lovely summer & Happy Baking! Please use sunscreens if you go out in the sun, you should not bake yourself to a crisp!
Na zadrovie! (To your health!)
|Summer brings out Wanderlust and really brings out my enjoyment of expanding my food horizons.|