Comments on: breads & recipes: challah (brioche)

By: Babbu

Babbu — Tue, 28 Aug 2012 23:25:22 +0000

Thanks Joe. That Cardinal red doorstep posilh is hard to get hold of these days.Third full baking week this week. I’m doing the amazing Seigle d’Auverne in 1 & 2 kilo sizes.Looking forward to August.Mick

By: Loretta

Loretta — Tue, 28 Aug 2012 08:30:23 +0000

Posted on incredible, that was a very good read. In cnculosion, someone who actually thinks and understands what they are blogging about. Quite difficult to find of late, especially on the web . I bookmarked your web blog and will make sure to keep coming back here if this is how you always write. thank you, keep it up! .

By: Baker Street

Baker Street — Mon, 21 May 2012 03:31:56 +0000

Lovely picture! Shows the lovely texture and all I can think off right now is how can I get my hands on that?!

By: Baker Street

Baker Street — Mon, 21 May 2012 03:31:56 +0000

Lovely picture! Shows the lovely texture and all I can think off right now is how can I get my hands on that?!

By: Erin @ Texanerin Baking

Erin @ Texanerin Baking — Sat, 19 May 2012 16:40:24 +0000

I LOVE Challah! And I love that you used oil in this. Whenever I make it, I normally eat half the loaf before it’s even cool. It’s just so wonderful, especially when warm. And what a beautiful picture. :)

By: Erin @ Texanerin Baking

Erin @ Texanerin Baking — Sat, 19 May 2012 16:40:24 +0000

By: Tara Noland

Tara Noland — Sat, 19 May 2012 15:02:04 +0000

Wow, looks amazing!!

By: Tara Noland

Tara Noland — Sat, 19 May 2012 15:02:04 +0000

Wow, looks amazing!!

By: Mary

Mary — Sat, 19 May 2012 11:54:58 +0000

Your challah looks so good! What bakeware would you recommend baking the mini challah in, because I would love making it this way. Thank you.

By: Mary

Mary — Sat, 19 May 2012 11:54:58 +0000

Your challah looks so good! What bakeware would you recommend baking the mini challah in, because I would love making it this way. Thank you.