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A Taste of Challah Hardcover – May 15, 2007
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Top Customer Reviews
There was much good I found in the book. The author is a religious Jew and offers a lot of information on the theological and culture links. There is also more information than I've ever seen in one place on how to handle and shape the dough, including variations like a braided round challah that I've never seen. We'll get to some more good points in a moment.
But calling the volume A Comprehensive Guide to Challah and Bread Baking is overblown and inaccurate. For example, the only recipe for "regular" challah dough is called Always Perfect No-Egg Challah. The title alone suggests what anyone familiar with the bread knows: eggs are a normal component. I wondered whether strict kosher food laws might consider eggs as meat, and so something that could not be served with dairy, but a little research showed that eggs are considered pareve - neither meat nor dairy. Nothing wrong with variations, but I don't see how a book can be "comprehensive" without a version of the most traditional approach.
The basic recipe also called for 16 to 17 cups of flour for what it said were 6 large loaves. Three cups of flour are about a pound, adding the weight of oil, sugar, and sugar, I'm guessing that the "large" loaves would be about a pound each - not so large from my view.Read more ›
However, I have to admit that the recipes themselves are excellent. I've made the za'atar bread twice, and it disappears rapidly because it is so tasty. The basic no-egg challah recipe is fine, and all of the others I've tried are also very good.
The book is expensive, and unless you're really excited about the non-recipe content or, like me, you collect bread cookbooks, I am not sure that I'd recommend it, but there are certainly some useful things here.
It is more than just another bread-making recipe book. I am an experienced bread maker and have taught classes in breadmaking for many years. Nevertheless, I learned so much from Tamar's book. Whether you're a novice to challah/bread-baking or an old hand at it, this is a book you'll definitely want to own.
In addition to recipes and instructions for everything you ever wanted to know about making and braiding challah, there are wonderful chapters on large challah shapes, small challah shapes, health challah and breads, specialty breads, Middle Eastern breads and accompaniments, and fun and different ideas. Recipes include, in addition to the traditional challahs, Zatar challah, Pecan challah, Yemenite Saluf, flower-shaped challah rolls, kubana, onion croissants and dessert breads and rolls.
To learn more about challah baking, and to hear shiurim on other womens' topics check out listenandlearntorah.com.
Most Recent Customer Reviews
Great ideas on weaving a challah basket or other braids along with recipes.Published 14 months ago by Dietitian
She borrowed from a friend to start making her own challa.
A couple of weeks afterwards she really made an effort and managed to bake an amazing challa for our Shabbos. Read more
The title and the pictures are mouthwatering! Challah is an incredible treat and there are so many great ideas of how to make variations on a traditional recipe. Yummy!!!Published on August 29, 2013 by emunah613
instructions, which can be followed with ease, great results, that's exactely what I expect.
How to braid the dough, however, is not as clearcut as how to prepare and bake... Read more