Posts Tagged ‘maggie glezer’

Need to Knead?

May 25, 2011

I came across the following quote that challah bakers should find interesting.

Maggie Glezer, author of an excellent book about baking challah, revealed in an interview with Kosher Eye that she no longer kneads bread: “I mix all my ingredients together, make sure the dough is the correct consistency (add more flour or water, whatever the case might be) and put the dough in a container to ferment (rise). I don’t use the food processor or the stand mixer anymore.  I have honestly not noticed any difference in my bread when I stopped kneading the dough.  However, that is because the kneading machines available to home bakers are so awful.  When I have used professional equipment, I notice a big difference. So if our kneading machines don’t really make a difference in the quality of the bread, why bother? There is really nothing to this method; you are just skipping a step.  Any and all recipes can omit this step.  Try it!”

So, wait . . . we don’t have to knead challah . . . . we can just mix it?

Why would that be? (more…)

Round Braided Russian Challah

October 12, 2010

I tried Tamar Ansh’s round braiding technique again, this time with Maggie Glezer’s Russian Challah recipe. The Russian Challah is like the Chernowitzer, but with half the oil and half the sugar (and almost half the yeast). It needs to be baked at a higher temperature (425 degrees), but I forgot and baked it 350 and the resulting challah was a bit drier than I would have liked. It made fabulous French toast, though.

And I am loving this shaping technique! The how to is on the Jewish Press website. (more…)

Hungarian Compound Challah

October 6, 2010

According to Maggie Glezer, in A Blessing of Bread, “At the height of difficulty is a Hungarian celebration challah: two high four stranded braids are set side by side and a thin five-stranded braid is laid over their joint and tucked under the ends.” (more…)

Dueling Babkas: Litvish and Galitzianer

July 23, 2009
Lithuanian Babka

Lithuanian Babka

Disclaimer: The title of this post is kind of a joke. As far as I know, there is no Litvish/Galitzianer babka dichotomy. I only gave this post its title because Maggie Glezer calls her babka Lithuanian Babka and I used an alternate filling for half of the dough to make a different kind of babka. The recipe for that alternate filling came from my grandmother (Z”L), and that side of my family is Galitzianer. But, my grandmother had used the filling in what she and her friends just called coffeecake, not Galitzianer Babka.

It all started with me wanting to make a yeast bread with cardamom, chocolate, and coffee flavors. The obvious approach was babka with cardamom in the dough and a chocolate-coffee filling.

Maggie Glezer has an interesting recipe for Lithuanian Babka in A Blessing of Bread that always appealed to me. The recipe comes from her husband’s grandmother. What is interesting about this babka is that it is formed into an elaborate round twist instead of the usual loaf shape.

Glezer’s recipe makes two babka loaves (total flour 26.5 ounces, or 13.25 ounce flour per loaf). I more or less followed Glezer’s filling recipe for one babka and experimented with my (Galitzianer) grandmother’s yeast coffee cake filling for the other.

Lithuanian Filling

Galitzianer Babka Filling Babka With the Meringue Filling

Chernowitzer Challah

July 1, 2009

I love Maggie Glezer’s book A Blessing of Bread. My husband likes a challah with plenty of oil, so I tried the Chernowitzer challah. We were very pleased, although I think I could up the oil even more!

The flavor is a bit like the Peter Reinhart BBA poor man’s brioche, but the texture is challah-like (naturally).

I think I will submit this to Yeastspotting.