Thursday, January 28, 2010

May I suggest...

Allrecipes is my go to site for tried and true recipes... mainly because it seems like a bazillion women use it and a huge percentage of them post reviews and modifications to the recipes posted.

It's like asking your older, wiser, cooks-more-than-you friend for no-fail recipes.

Be warned before you visit though:
  • it's not fancy. we're talking make-tonight, budget friendly fixes. you want gourmet? visit epicurious.
  • believe the comments! which means you also have to read them. women often post their best secrets and tricks to make the recipe come out right every time.

Don't believe me? Try this bread machine challah recipe. I made it last week, and for the first time, understood what Martha means when she says dough is beautiful or silky. This dough was both. And it made the most gorgeous challah... a huge, golden loaf, just the right balance of sweetness and egg. Seriously, it was enough to convince you that challah alone is why the Jews think their the chosen ones.

Oh yeah, and I consumed about 75% of it. Friday night. Yeah. I admit it. 75%. Totally worth it.

Bread Machine Challah I (from

  • 3/4 cup milk (I used skim)
  • 2 eggs
  • 3 T margarine (I used fat free promise)
  • 3 cups bread flour
  • 1/4 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons active dry yeast
  1. Add ingredients to your machine in the order suggested in your manual
  2. Put it on the dough cycle
  3. As soon as the dough is done, remove it and divide into three parts. Roll each part into a long rope and braid it.
  4. Cover it with a clean towel and place in a warm spot to rise. (I put it on top of the stove.) After 50 minutes or so, preheat the oven to 375.
  5. Brush with a beaten egg and bake for 25 - 30 minutes.

You won't be disappointed.

1 comment:

  1. Love all recipes. Some of our simple family favorites come from there. All recipes is the best for those cleaning out the pantry weeks.