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-> Pesach Recipes
amother
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 Mon, Feb 19 2024, 1:17 pm
Almost taste like normal challah. Much better then oat challah.
Ingredients:
1 tablespoon of yeast
1 tablespoon of honey
500 mL of water
1/3 a cup of oil
one egg
one bag of one pound Milano flour (I buy this at bingo)
1/2 a cup of sugar
1 tablespoon of salt
Mix water with yeast and a bit of sugar (the sugar should be taken from the half a cup). Let it sit till it bubbles.
Then mix in the rest of the ingredients for 10 minutes. Let it rise for an hour. Shape into nine rolls and put it in mini loaf pans. Let it rise a bit more.
Egg the top and put on whatever toppings you would like. Bake at 3:50 for about 40 minutes till golden
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amother
cornflower
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Mon, Feb 19 2024, 1:20 pm
Why is this under Pesach ????
ETA how funny is my amother name under the circs!
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amother
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Mon, Feb 19 2024, 1:23 pm
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Oops 🙊 not pesachdik this recipe!
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amother
Powderblue
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Today at 8:31 am
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I warm my oven then shut off then put in the oven to rise (covered so it shouldnt dry out). I find gf dough needs a warm cozy place to rise
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amother
Orange
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Today at 8:37 am
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Thanks! I was just thinking that I need to get a recipe for a normal tasting gf challah . Everything I buy tastes horrible
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teachkids
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Today at 9:16 am
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Just be aware: when you offer this to people who are gluten free, specify you use gluten free wheat flour. Some people are gluten free because of a wheat allergy/intolerance and can’t have this flour, but assume gluten free is safe.
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amother
Outerspace
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Today at 9:47 am
| amother OP wrote: | Almost taste like normal challah. Much better then oat challah.
Ingredients:
1 tablespoon of yeast
1 tablespoon of honey
500 mL of water
1/3 a cup of oil
one egg
one bag of one pound Milano flour (I buy this at bingo)
1/2 a cup of sugar
1 tablespoon of salt
Mix water with yeast and a bit of sugar (the sugar should be taken from the half a cup). Let it sit till it bubbles.
Then mix in the rest of the ingredients for 10 minutes. Let it rise for an hour. Shape into nine rolls and put it in mini loaf pans. Let it rise a bit more.
Egg the top and put on whatever toppings you would like. Bake at 3:50 for about 40 minutes till golden |
This is not gluten free. Milano flour is soft wheat flour. Please edit your title.
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amother
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Today at 9:52 am
| amother Outerspace wrote: | | This is not gluten free. Milano flour is soft wheat flour. Please edit your title. |
Molino flour is a wheat-based flour, true. However , the gluten protein has been removed chemically, which makes it gluten free. Fascinating, but a godsend to us GF people or moms of GF kids like myself!
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giftedmom
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Today at 9:58 am
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The only thing I don’t love about this challah is that the percentage of yeast is a lot higher than regular challah. You can actually taste the yeast. Other than that it’s a great alternative and really makes you full.
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giftedmom
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Today at 9:59 am
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Also you can get the same flour on Amazon from the King Arthur brand. Just double the recipe as it’s 2 lb.
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amother
Mayflower
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Today at 10:41 am
I was using molino flour but I wasn't happy with the texture and taste. Also it is impossible to work with the dough. I switched to oat flour and I find the texture is much more similar to real challah.
Guess it's personal preference.
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amother
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Today at 1:51 pm
| amother Mayflower wrote: | I was using molino flour but I wasn't happy with the texture and taste. Also it is impossible to work with the dough. I switched to oat flour and I find the texture is much more similar to real challah.
Guess it's personal preference. |
I agree that the texture is very hard to work with. A trick I learned was to use oiled gloves when handling the dough. Game changer.
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giftedmom
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Today at 1:54 pm
| amother Broom wrote: | | I agree that the texture is very hard to work with. A trick I learned was to use oiled gloves when handling the dough. Game changer. |
I just scoop it with a big spoon
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