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Easy Bread Recipe - Challah in a Bag

nolaeggheadnolaegghead Posts: 36,856
Watch the video.

"Foolproof".

I'm going to make some tonight.  We'll see....we'll see.... (I'm a fool, get it?)

http://www.yourjstory.com/jewlish/challah-in-a-bag/

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Comments

  • nolaeggheadnolaegghead Posts: 36,856

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  • nolaeggheadnolaegghead Posts: 36,856
    Have two batches going.  One with some sour dough starter and the other as written in the recipe.

    I have them in the sous vide bath at 108F.  This goes on for 30 minutes.
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  • shtgunal3shtgunal3 Posts: 4,753
    Looks interesting . You gonna bake in the oven or egg?

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  • nolaeggheadnolaegghead Posts: 36,856
    @shtgunal3 - guess I have to do it on the egg since I'm posting here ;)
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  • feef706feef706 Posts: 853
    edited September 2016
    Awesome, too easy, you going to post pics? Would love to see the finished product. How does the sous vide come into play? Does it have to be that warm?
  • nolaeggheadnolaegghead Posts: 36,856
    @feef706 There's a step where you put the bag in warm water for 30 minutes.  I happen to have a sous vide bath on the counter so it was convenient.  Not that I expect it to come out better....
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  • feef706feef706 Posts: 853
    Ok, I went back an re watched it, I see the 30 mins portion, guess that would be more convenient.

    Never made bread before but that doesn't look terribly hard
  • HeavyGHeavyG Posts: 7,886
    feef706 said:
    Ok, I went back an re watched it, I see the 30 mins portion, guess that would be more convenient.

    Never made bread before but that doesn't look terribly hard
    Jim Lahey's No Knead recipe/technique is even easier.

    No braiding! :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik
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  • TjcoleyTjcoley Posts: 3,551
    Can't wait to see the result.  @nolaegghead what water temp did you put it in?  I may have to try this one this weekend.
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  • NPHuskerFLNPHuskerFL Posts: 17,629
    It won't come out right if you don't wear a Yamaka Carey :smirk:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaeggheadnolaegghead Posts: 36,856
    @Tjcoley I just arbitrarily picked 108F.  Didn't want to kill the yeast.
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  • nolaeggheadnolaegghead Posts: 36,856
    I'm going to cook these up in about 1.5 hours from now.
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  • nolaeggheadnolaegghead Posts: 36,856
    I have these in the oven.   We got some company and we're all hanging out in the kitchen, so I'm terribly sorry it is not being done in the egg. 

    Pictures will follow.

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  • feef706feef706 Posts: 853
    I have these in the oven.   We got some company and we're all hanging out in the kitchen, so I'm terribly sorry it is not being done in the egg. 

    Pictures will follow.

    We'll let it pass this time, next time we expect a fully write up on how to egg bread
  • nolaeggheadnolaegghead Posts: 36,856
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  • nolaeggheadnolaegghead Posts: 36,856

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  • nolaeggheadnolaegghead Posts: 36,856

    ______________________________________________
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  • nolaeggheadnolaegghead Posts: 36,856

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  • feef706feef706 Posts: 853


    Didn't know there was that kind of sous vide, thought they were all the clip on style...
  • Just saw that video on Bookface a few days ago. Thawing some frozen dough right now. 

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

  • nolaeggheadnolaegghead Posts: 36,856
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  • nolaeggheadnolaegghead Posts: 36,856

    ______________________________________________
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  • nolaeggheadnolaegghead Posts: 36,856

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  • DMWDMW Posts: 13,792
    Nice @nolaegghead - I've yet to try challah, might need to give this a try, looks too easy.

    Morgantown, PA

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  • nolaeggheadnolaegghead Posts: 36,856
    Conclusion:  Both the unadulterated recipe and my sour dough were delicious.  I had two people taste them and they both agreed (as I did) the sour dough was better (as you would expect). 

    I'm going to hang on to this recipe.  It's easy, the bread is delicious and it's purdy to look at.
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  • kl8tonkl8ton Posts: 3,533

    Like a boss!
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • nolaeggheadnolaegghead Posts: 36,856
    @DMW Dwayne, it's basically a loaf of dinner roll.  Very tender, little sweet, rich and 100% flarkin' delicious.   I did an egg wash and put some bagel topping on it.  Eat with your eyes and all that.
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  • SkinnyVSkinnyV Posts: 3,399
    Good cook right there well done sir.
    Seattle, WA
  • TjcoleyTjcoley Posts: 3,551
    Dang those look great. Nicely done. Thanks for adding another new technique to the arsenal. 
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    - Camp Hill, PA
  • Interesting post and even better looking results. Great looking breads.
    Greensboro North Carolina
    When in doubt Accelerate....
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