Challah Bread

This bread is so yummy that I will dispense with any further introduction and get right to the recipe!

The following are directions for one loaf (easily mixed in stand mixer, bread machine, or food processor). The original recipe can be found at Allrecipes.com (search for "Challah I").

1-1/4 cups warm water
1/2 tbsp dry yeast
1/4 cup honey
1 egg (plus one additional egg for the glaze)
2 tbsp oil
1/2 tbsp salt
4 cups all-purpose flour

Start by mixing the water and yeast. Stir till the yeast is dissolved.

Add honey, egg, oil, and salt. Stir till completely mixed. Helpful hint: Using a whisk will make your job easier!

Add the flour a cup at a time till a dough forms (use a whisk when you add the first cup and a large spoon after that!). It will probably be a bit shaggy, but it will become smooth after kneading.

Turn out onto a floured surface and knead for several minutes. By the end of the kneading process, your dough should be smooth.

Let rise in a warm place for about an hour or until doubled.

Turn out onto a lightly-floured surface. Divide doug into 3 equal pieces and make these pieces into 18" long "snakes."

Spray a large baking sheet with cooking spray or line with parchment. Place your three "snakes" on the prepared pan side by side. Braid the strands together just like you would braid hair. When you reach the end, pinch each of the ends together.

Mix your second egg with about 1/2 tsp water and brush over your completed braid. Let rise for about 30 minutes.

Preheat oven to 375. Bake in the preheated oven for 35-40 minutes or until it sounds hollow when you tap on the bottom. If your bread is browning too much, you can tent it with aluminum foil for the remainder of the cooking time.

This bread make excellent toast and is divine with some good butter slathered on it!

Manicotti Shells

I'm back from a long hiatus. This summer has been very busy for Stacey and I and full of quite a few changes for both of us.

I haven't done much cooking this summer (at least none that was worth posting!), but I am getting back to the kitchen now and hopefully will have a lot more to post.

This recipe is so easy and has quite a few applications. I use these pasta sheets for manicotti, lasagna, and even lasagna roll-ups. They're super simple to make, and you can easily customize the recipe.

To make these, you need:

2 cups all-purpose flour
2 cups water
6 eggs
Pinch of salt

Start by preheating a large non-stick skillet on medium heat.

Mix the flour and water in a large mixing bowl till there are no more lumps. Add eggs and stir till smooth. The batter will be runny, but this is what you want.

Pour 1/4 cup of batter on preheated skillet, turning skillet slightly to spread out batter. Cook until top is completely dry. Remove to a cooling rack.

Repeat with remaining batter. I usually 14-16 shells.

For manicotti, stuff with your favorite filling, roll up, and top with sauce and cheese. For lasagna, use as you would lasagna noodles.