Taste of Challah: A Comprehensive Guide to Challah and Bread Baking

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Overview

Many find the task of making their own bread, and more specifically, of making their own challah, to be intimidating and difficult. A Taste of Challah brings the lost art of home challah and bread baking back to where it is meant to be - in the home. Far more than just another cookbook, A Taste of Challah is a guide, containing within it everything you need to know about the topic of challah and bread baking. Clear instructions and step-by-step, full-color photos will help you successfully master each recipe. ...
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Overview

Many find the task of making their own bread, and more specifically, of making their own challah, to be intimidating and difficult. A Taste of Challah brings the lost art of home challah and bread baking back to where it is meant to be - in the home. Far more than just another cookbook, A Taste of Challah is a guide, containing within it everything you need to know about the topic of challah and bread baking. Clear instructions and step-by-step, full-color photos will help you successfully master each recipe. This book goes far beyond tasty challah; you can sample breads from around the world. There are recipes included for Kubana, Rye and Flax Seed Bread, Oatmeal Raisin Bread, Saluf, Bagels, Hot Pretzels ... and much, much more. Try them, and enrich your home with the aromas and tastes of both past and present. Replete with numerous tips and sound advice, A Taste of Challah ensures that all your bread baking will come out perfect and tasty ... every single time.
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Product Details

  • ISBN-13: 9781583309223
  • Publisher: Feldheim Publishers
  • Publication date: 5/1/2007
  • Pages: 206
  • Product dimensions: 9.60 (w) x 7.70 (h) x 1.00 (d)

Meet the Author

Tamar Ansh is an author, recipe developer, and food columnist, with more than 15 years of creative baking and cooking experience. Her food articles have appeared in major Jewish publications around the globe. This is her fourth book.
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Customer Reviews

Average Rating 4
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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted July 15, 2007

    beautiful and tasty

    Everyone must get this book. I always make a tasty but funny looking challah. I used this easy to follow guide to challah baking and got amazing results the first time!! My challas looked stunning, nicer than the bakery and my family tells me they were delicious. I also bought the book as a wedding gift for a couple who has it all and am positive they will love it as much as I do! If I can do it anyone can! Try it now!

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  • Anonymous

    Posted May 26, 2007

    Fabulous cookbook!

    This is one great cookbook! I've been making challah regularly for over a decade and the basic challah recipe included here is the best I've ever tried. Everyone who tastes it loves it! And to top it off, it's egg-free (even though you'd never be able to tell that from the taste), just one example of the health-consciousness which Ansh sustains throughout the book. Along with this terrific recipe, the book has clear step-by-step braiding instructions which show you a variety of beautiful loaves and rolls. Moving past challah, there's a slew of breads and even a few spreads, each with magnificent photos that will have you drooling. The tone of the book is light and conversational, as though you were sitting with the author in her kitchen. In short - a great resource for anyone who wants to master the art of challah and bread baking.

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  • Anonymous

    Posted May 4, 2007

    Not 'A Comprehensive Guide'

    I was looking forward to reviewing A Taste of Challah (Feldheim Publishers New York 2007) by Tamar Ansh. The bread is traditionally served on Shabbat (Sabbath) meals by Ashkenazi Jews. It generally includes eggs and, at least in the U.S., comes in a braided loaf form for most of the year, and a round turban shape for the high holy days of Rosh Hashanah and Yom Kippur. There was much good I found in the book. The author is a religious Jew and offers a lot of information on the theological and culture links. There is also more information than I've ever seen in one place on how to handle and shape the dough, including variations like a braided round challah that I've never seen. We'll get to some more good points in a moment. But calling the volume A Comprehensive Guide to Challah and Bread Baking is overblown and inaccurate. For example, the only recipe for challah dough is called Always Perfect No-Egg Challah. The title alone suggests what anyone familiar with the bread knows: eggs are a normal component. Because eggs are considered pareve - ok with meat nor dairy - there didn't seem to be a reason not to include one. Nothing wrong with variations, but I don't see how a book can be 'comprehensive' without a version of the most traditional approach. The basic recipe also called for 16 to 17 cups of flour for what it said were 6 large loaves. Three cups of flour are about a pound, adding the weight of oil, sugar, and sugar, I'm guessing that the 'large' loaves would be about a pound each - not so large from my view. I didn't bother making this fundamental recipe because that's also far more bread than my family will go through before it goes stale, though under Jewish law you're supposed to eat three meals on Shabbat and start each with two loaves, so I'm guessing that's where the volume came from. However, those who are not religious Jews are likely to be overwhelmed by the amount. Back to what I liked: I learned a technique of using a rolling pin to make perfect dough ropes which, in turn, helps create the proper braided shape. The only hint that I thought was missing was doing a double egg wash: once, letting that dry, and then a second time to help achieve the perfect color a good bakery can get. There's also an interesting collection of other recipes, ranging from bagels and pita (though either a long-baked or no-pocket type, again not the traditional one) to some Middle Eastern breads and dips that I've never before seen. The upshot: some people, like me, will find a lot of good in the book - and you can see that more money than usual went into a nicely crafted hardbound with abundant color photography. But if you're new to bread baking and want a traditional loaf of challah, you'd at least need to supplement this volume with a recipe from another source.

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  • Anonymous

    Posted November 20, 2008

    No text was provided for this review.

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