The wines are standing ...... The 1988 Indian Creek (ID $189.00) Pinot Noir, an awesome wine from an awesome winery is standing and getting "more happy". Too bad this is our last bottle and I don't think Indian Creek has any more either.
The 2007 Bedrock Winery, Rachael's Vineyard (Sonoma CA $45.00) is also standing. This should be an interesting comparison.And then the Challah is ready!! This is really a fantastic Jewish Celebration bread. And I have had some questions on the bread, so here are some photos of the process.
Here is the dough getting ready for the first rise. Give it plenty of room. Notice the buttered sides of the bowl. You can place it in the oven with just the oven light on and it will maintain a good rising temperature.
Here is the Challah dough after the first rise, about 1 1/2 hours.
After the second rise, one must "braid" the dough after dividing it in half. The loaf in the rear has been braided, buttered and sesame seeded. The loaf in the front is about to be braided. The loaf weights each are about 2 lbs, 2 oz. Your batches may vary.
Here are the two loaves braided, buttered and seeded.
And here we have the "fruits of your labors"! But don't cut it until it cools.
The making of the Challah is not hard. It does, though, take some time and patience. The recipe is posted elsewhere on these Easter postings. Try making the bread before you try it for friends. If you do make it, let us know how it went for you. Try it plain and buttered and try it toasted with butter. It has a wonderful flavor! Oh, and the crumb is tight and not open, as in a French baguette. Experiment with this bread and have fun with it! I have had several questions about this bread, so I hope I have answered them for you. Cheers!
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