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There's nothing like the aroma of bread baking to warm heart and home. Served fresh from the oven or given as a gift, this pretty braided loaf from our Test Kitchen can bring a holiday feeling to any wintry meal!
This recipe is:
Diabetic Friendly
Nutritional Facts 1 slice equals 137 calories, 4 g fat (1 g saturated fat), 35 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Mini Challah in Cooking for 2 Winter 2008, p21
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Reviewed on Sep. 13, 2009 by grammaberr
I put my dough in a warm microwave.
Reviewed on Jan. 27, 2009 by bakingmad
Reviewed on Jan. 13, 2008 by bakingmad
This bread was easy to make and shape, but took much longer than the stated time to rise. I used bread flour instead of all-purpose, but don't think that would have caused the long rising time. Initially, the flavor was a bit bland and "flour-y", but it tasted better the next day, and even better the day after that, but still seemed to be lacking something. I will make it again, but will try using 2 Tablespoons butter, melted, and a bit more sugar for a richer flavor. UPDATE: I made this bread again today using a tad more sugar and 2 T. butter, melted and cooled a few minutes. What a difference! Even right out of the oven it tasted much richer and flavorful. It still took over 2 hours to rise, and that was with covering it and setting it on a heating pad in a warm spot in the sun. I'm not sure how to fix that, but, with the flavor so improved by using butter, I won't worry about it and will just make sure I make the bread on a day when I have plenty of time. Made with butter, I can enthusiastically recommend this recipe; with oil.....not so much.
This bread was easy to make and shape, but took much longer than the stated time to rise. I used bread flour instead of all-purpose, but don't think that would have caused the long rising time. Initially, the flavor was a bit bland and "flour-y", but it tasted better the next day, and even better the day after that, but still seemed to be lacking something. I will make it again, but will try using 2 Tablespoons butter, melted, and a bit more sugar for a richer flavor.
UPDATE: I made this bread again today using a tad more sugar and 2 T. butter, melted and cooled a few minutes. What a difference! Even right out of the oven it tasted much richer and flavorful. It still took over 2 hours to rise, and that was with covering it and setting it on a heating pad in a warm spot in the sun. I'm not sure how to fix that, but, with the flavor so improved by using butter, I won't worry about it and will just make sure I make the bread on a day when I have plenty of time. Made with butter, I can enthusiastically recommend this recipe; with oil.....not so much.
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