Ben Etherington
I've been twenty four years on this earth. Chicago dwelling realist/skeptic. I do crash safety research, mandolin, photography and coffee. I'm engaged to Analiese.
I've been twenty four years on this earth. Chicago dwelling realist/skeptic. I do crash safety research, mandolin, photography and coffee. I'm engaged to Analiese.
Coming down hard on this delicious bread. Wonderful density that really works well with a bit of jam.
Out of the oven and delicious, if a bit dense.
For those following along with my challah excursion, here’s the recipe I’m using. Thanks so much to James White for pointing out The Fresh Loaf to me.
After allowing the yeast to feed on the stored sugars of the wheat flour—as well as an amount of added sugar cane glucose—and thus “rising” the starch matrix with the produced CO2, I gently kneaded the mixture. After separating it into three filamentous portions, I applied a three-strand braiding algorithm, sealing the ends with egg yolk, to produce this visually appealing loaf.
You know what this means, don’t you?
IF YOU HAVE NO IDEA I’ll give you a hint. Think along the lines of “vanilla challah” and I’m SURE you’ll figure it out.
