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Calling All Bakers!

Hello Bakers! I made this board for all of you who love whipping up treats in the kitchen. Here you can share your baking experiances, secret ingrediants and, most of all, recipes! Not a baker? Post a recipe and let us try it out for you!

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  • I love making Challah bread, here is the recipe I use:

    2 teaspoons active dry or instant yeast
    1 cup (8 ounces) lukewarm water
    4 to 4 1/2 cups (20 to 22 ounces) all-purpose flour
    1/4 cup (1 3/4 ounces) white granulated sugar
    2 teaspoons salt
    2 large eggs
    1 large egg yolk (reserve the white for the egg wash)
    1/4 cup (2 ounces) neutral-flavored vegetable oil
    Equipment
    Standing mixer (optional)
    Large mixing bowl
    Bench scraper or sharp knife
    Baking sheet
    Parchment paper
    Instructions
    Dissolve the yeast: Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)

    Mix the dry ingredients: Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).

    Add the eggs, yolk, and oil: Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.

    Mix to form a shaggy dough: Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.

    Knead the dough for 6 to 8 minutes: With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

    Let the dough rise until doubled: Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

    Separate the dough and roll into ropes: Separate the dough into three or six equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

    Braid the dough: Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete. If making a 6-stranded challah, the directions are below.

    Let the challah rise: Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.

    Brush the challah with egg white: About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

    Bake the challah: Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer.

    Cool the challah: Let the challah cool on a cooling rack until just barely warm. Slice and eat.
    • Looks really good!
  • For any vegan bakers out there, I highly recommend checking out this amazing vegan cooking/baking site called: It doesn't taste like chicken. I have found recipes for delicious vegan pumpkin spice cookies, chocolate cake recipes, and gingerbread cupcakes, besides tons of other wonderful recipes!
    • I think I've used that one before. Thanks for sharing though, I forgot about it.
  • Does anyone have any recipes that are a super-easy-breakfast-few-ingrediant dish? I have been trying to find some on the internet, but I'm not having much luck.
    • I struggle with this too because it is hard to get a good, healthy, filling breakfast when you have to rush out, I geuss this isn't really a bakeing thing but I like to put frozen berries in a mug or bowl and put milk in it (I reccomend soy milk). If it is not sweet enough you can add some maple syrup it is delicous! Enjoy!
    • Oatmeal: put a quarter cup of oats into a bowl, add raisins, chia seeds, cocoa nibs, coconut flakes, cinnamon, whatever you want. Put some water on to boil. When it boils pour it into the bowl with the oats, put a plate on top and wait seven minutes. Once it has been seven minutes, drain the water off of the oatmeal and add a little bit of butter and brown sugar, or maple syrup.
      The whole dish takes under 10 minutes, its healthy, filling, and super delicious.
    • The fastest things I’ve ever made are pancakes and French toast. If you like fruit,you could try a fruit parfait or a fruit salad.
  • I have an awesome Accidental Delicious Fluffy Chocolate Butter Frosting!
    I made this recipe with my friend while baking cookies! We were trying to follow a recipe, but we messed it up and ended up making this instead!

    ~Ingredients~
    1 pkg, (8 oz.) softened cream cheese
    1/2 cup butter (1 stick), softened
    1/2 cup semisweet chocolate chips, melted
    1 cup powdered/confectioners sugar
    4 tbsp butter, melted

    ~Instructions~
    In a bowl, beat together cream cheese, softened butter (don't add the melted butter yet), and melted chocolate until blended. It's okay if there's still a few lumps. Add powdered sugar to the bowl, and beat for a few seconds to distribute. Don't fully mix it in. Next, add the melted butter and beat until smooth and fluffy.
    Enjoy! <3
    • I love that idea!
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