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Old 11-19-2008, 02:36 PM   #1371
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Originally Posted by pdswife View Post
I'm sure they will be beautiful!!
Can you share the recipe for the bundt cake? One can NEVER have
too many lemom recipesThanks!! Smiles, PDS
Sure will, let me go get it.
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Old 11-19-2008, 02:38 PM   #1372
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did you layer it or just mix all together? it resembles from my photo anyway a pizza of sorts.
I layered it.















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Old 11-19-2008, 02:41 PM   #1373
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Yum! I'd love to learn how to make challah. How did yours turn out Alix?
IF you have made bread other than NYT, Challah is not any more difficult. Here is a recipe I found for you that is very similar to one that I used in the pictures above (I don't have permission to distribute the one I was given).

Challah Recipe

You can make this recipe as one large loaf or two smaller loaves, and it can be baked in a standard loaf pan or braided and cooked on a stone or I've even seen braided loaves baked in loaf pans. For the braiding instructions go to :





Or, you can even do a three strand braid like braiding hair.

There's nothing to be afraid of with Challah Bread, except possible weight gain from eating way too much of it. I gave a loaf to a customer today and they had it for lunch. The 85 year young grandmother was there and said that in all her years of baking bread (she baked weekly most of her life) she has never tastes a better loaf of bread than this Challah Bread (just wait until I get her a loaf of my Italian herb NYT bread. That will make her dentures dance!). It is really delicious, and you owe it to yourself to make it at least once. If you have kids around it would be fun for them to help with the braiding.

There, now you have no excuse for not trying this great bread.

Joseph the Gentile Baker
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Old 11-19-2008, 02:44 PM   #1374
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Mama, you are



dubomb.com.......................looks wonderful, love those pictures, you're a genius.
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Old 11-19-2008, 02:45 PM   #1375
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Well I don't know about all that...... But Thank you anyway!
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Old 11-19-2008, 02:47 PM   #1376
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That's it! JoeV, I'm comin over.
I've had it with you tempting me with your wonderful looking treats.
Knock it off! < Then invite me over.
Pack your fat pants and catch the red-eye to Cleveland. We have a couple of extra bedrooms since the girls moved out on their own.

Mea Culpa for "leading you into temptation."

Joe
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Old 11-19-2008, 03:39 PM   #1377
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[quote=JoeV;728325]Pack your fat pants and catch the red-eye to Cleveland.Okay, hello they're all at GoodWill We have a couple of extra bedrooms since the girls moved out on their own. Again, hello, I'd only need one bedroom, I'm kinda small.Mea Culpa for "leading you into temptation." No JoeV, it's lead us NOT into temptation but deliver us from evil.............and to me, your breads and my rumpus would for sure = evil......gotta get your verbiage straight here buddy
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Old 11-19-2008, 05:01 PM   #1378
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mea culpa is spot on.............:)
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Old 11-19-2008, 06:42 PM   #1379
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Russ,

The volume of your loaf looks fine, the height is limited by the diameter of your cooking vessel. If you want it higher, either increase your ingredients by 25-50% so they fill out the pan, or use a pan that is smaller in diameter. If you have a nice sized pot (which it appears you do), I would increase the ingredients by 25%, and if you're still not getting the height, then go to 50%. I have several pots that get a 150% sized recipe. My oblong baker gets 150%, and the loaf looks like this: [pictures snipped since they appear just a few posts up anyway]
JoeV
Thanks, Joe.

I wasn't actually complaining about the height, mostly commenting about it as I was answering your in which one of your complaints about SDNK was that it was hard to get height out of it. I'm pretty happy with the shape as is.

And I've already added your increased loaf sizes for NKB to my repertoire - you gave me that tip some time ago and I do appreciate and use it, especially when baking in the oblong baker.

Very nice looking loaves, btw.
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Old 11-19-2008, 07:53 PM   #1380
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made a gooey chocolate butter cake al la paula dean looks good
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