Gator Pam Posted September 17, 2023 Share Posted September 17, 2023 I’m starting the thread a little late this year, but so far I only did some baking for the second night of Rosh HaShannah. I tried a new challah dough recipe, which was very good. I also tried a new shape for the crown challah, which can use some improvement, but I think I know what I’ll do next year and updated my recipe accordingly. To make the crown challah, start with a standard 5-strand braid shaped loaf. Taking three smaller strands, make a small 3-strand braided loaf. I find starting in the middle and then flipping the braid over to braid the other side turns out prettier. Taper the ends of the mini loaf and even out the middle. Keeping the mini loaf flat, roll it upon itself… …to generate this pretty rosette. The rosette is supposed to go along the side of the 5-strand loaf in the middle and then curve the larger loaf around it. But I had extra dough, so I made two rosettes and wound up with an oval. Allow to rise covered for 45 minutes. Brush with an egg wash and add desired toppings. Our household has folks who like toppings and others who don’t, so I made half with and without toppings. Fresh out of the oven. Next time I’m going to make two smaller loaves, and bake them in round foil pans, so they don’t spread as much. The Apple Honey Upside Down Cake fresh out of the oven. It is so pretty… The cake calls for baking in a 9” round pan, but I prefer a taller cake so I made the full recipe and baked it in my 8”X3” round push pan, using the longer time of 70 minutes per the recipe. It came out lovely and tall with a tender crumb. The recipe calls for serving warm with whipped cream and a drizzle of additional honey. I found a slightly warm slice without the additions to be just fine. A question for those who experiment more with baking recipes than I do. The apple honey cake uses 3/4 of a cup of buttermilk, making it dairy by kosher standards. It uses butter as well. I have no problem with that, as I don’t keep kosher. However, most honey cake I had in the past is parve, so it could be served with either meat or dairy. If someone wants to make the recipe, I don’t suggest changing it as it is wonderful as is. However, I’m finding I’m missing the bitterness of the coffee in the cake. Do you think I can reduce the buttermilk to a half a cup, and replace the quarter cup with cooled brewed espresso? Or would that change the flavor profile [i]too[/i] much? 2 1 Link to comment Share on other sites More sharing options...
Hubbalance Posted September 19, 2023 Share Posted September 19, 2023 Man you really make me want to try making bread again. I love doing, just haven't in forever. I wish I could answer your question! 1 Link to comment Share on other sites More sharing options...
rwking75 Posted September 25, 2023 Share Posted September 25, 2023 My son has a dairy allergy so we've already begun testing dairy free foods for the holidays. Last night, a dairy free pumpkin pie complete with homemade graham cracker crust. It was sooooo good!!! Link to comment Share on other sites More sharing options...
tracy0504 Posted September 25, 2023 Share Posted September 25, 2023 On 9/17/2023 at 3:31 PM, Gator Pam said: I’m starting the thread a little late this year, but so far I only did some baking for the second night of Rosh HaShannah. I tried a new challah dough recipe, which was very good. I also tried a new shape for the crown challah, which can use some improvement, but I think I know what I’ll do next year and updated my recipe accordingly. To make the crown challah, start with a standard 5-strand braid shaped loaf. Taking three smaller strands, make a small 3-strand braided loaf. I find starting in the middle and then flipping the braid over to braid the other side turns out prettier. Taper the ends of the mini loaf and even out the middle. Keeping the mini loaf flat, roll it upon itself… …to generate this pretty rosette. The rosette is supposed to go along the side of the 5-strand loaf in the middle and then curve the larger loaf around it. But I had extra dough, so I made two rosettes and wound up with an oval. Allow to rise covered for 45 minutes. Brush with an egg wash and add desired toppings. Our household has folks who like toppings and others who don’t, so I made half with and without toppings. Fresh out of the oven. Next time I’m going to make two smaller loaves, and bake them in round foil pans, so they don’t spread as much. The Apple Honey Upside Down Cake fresh out of the oven. It is so pretty… The cake calls for baking in a 9” round pan, but I prefer a taller cake so I made the full recipe and baked it in my 8”X3” round push pan, using the longer time of 70 minutes per the recipe. It came out lovely and tall with a tender crumb. The recipe calls for serving warm with whipped cream and a drizzle of additional honey. I found a slightly warm slice without the additions to be just fine. A question for those who experiment more with baking recipes than I do. The apple honey cake uses 3/4 of a cup of buttermilk, making it dairy by kosher standards. It uses butter as well. I have no problem with that, as I don’t keep kosher. However, most honey cake I had in the past is parve, so it could be served with either meat or dairy. If someone wants to make the recipe, I don’t suggest changing it as it is wonderful as is. However, I’m finding I’m missing the bitterness of the coffee in the cake. Do you think I can reduce the buttermilk to a half a cup, and replace the quarter cup with cooled brewed espresso? Or would that change the flavor profile [i]too[/i] much? So a couple things... first, this sounds and looks tasty ... 2nd, buttermilk is used to add a tanginess to the cake, but more importantly it activates the baking soda a cake may call for (you know to help it rise)... so I'm not sure how reducing the amount of buttermilk would affect the rising of the cake... you may want to make a more concentrated espresso without changing the amount of water... Link to comment Share on other sites More sharing options...
Gator Pam Posted September 26, 2023 Author Share Posted September 26, 2023 On 9/25/2023 at 7:49 AM, rwking75 said: My son has a dairy allergy so we've already begun testing dairy free foods for the holidays. Last night, a dairy free pumpkin pie complete with homemade graham cracker crust. It was sooooo good!!! This sounds amazing. 21 hours ago, tracy0504 said: So a couple things... first, this sounds and looks tasty ... 2nd, buttermilk is used to add a tanginess to the cake, but more importantly it activates the baking soda a cake may call for (you know to help it rise)... so I'm not sure how reducing the amount of buttermilk would affect the rising of the cake... you may want to make a more concentrated espresso without changing the amount of water... hmm. I forgot about the interaction with baking soda. Excellent point. I’ll need to think on this. Link to comment Share on other sites More sharing options...
Reinholt1 Posted October 14, 2023 Share Posted October 14, 2023 Man oh man that bread looks good Gator Pam! Since you like that new bread recipe why don't you post it for the rest of us please! Also I have an idea for your cake question.... I have 2 recipes where It calls for instant coffee to add coffee flavor. How about trying it leaving the buttermilk as is but adding a couple of tablespoons of instant coffee crystals? In the 2 recipes that I have that call for coffee crystals.. We like Sanka or Folgers best. Link to comment Share on other sites More sharing options...
Gator Pam Posted October 15, 2023 Author Share Posted October 15, 2023 9 hours ago, Reinholt1 said: Man oh man that bread looks good Gator Pam! Since you like that new bread recipe why don't you post it for the rest of us please! Also I have an idea for your cake question.... I have 2 recipes where It calls for instant coffee to add coffee flavor. How about trying it leaving the buttermilk as is but adding a couple of tablespoons of instant coffee crystals? In the 2 recipes that I have that call for coffee crystals.. We like Sanka or Folgers best. Ooo… I like the idea for the coffee crystals mixed into the buttermilk. I’ll try that next year! The recipe for the challah is in the description box of this YouTube video. I also love the video itself for how the creator ties different spiritual steps into the making of the challah. It’s truly a “holy” experience. Link to comment Share on other sites More sharing options...
Reinholt1 Posted October 15, 2023 Share Posted October 15, 2023 Thanks! I can't wait to watch it! 1 Link to comment Share on other sites More sharing options...
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