What are their favorites? I remember you said one time that they miss their favorites because you’re so into trying new recipes!
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Right? So many recipe threads, so little time. I don’t know if I’ll be able to keep up, but if this is open-ended… well, who knows what might happen 
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Fish without a Doubt is a great book. Too many subrecipes, but still, great.
This coming week I’ll be making Nigella’s za’atar chicken with fattoush, the chili (they call it a black bean chorizo stew, but it is chili) from Cookish, broccoli and (turkey) sausage rigatoni, and Asian fried shrimp sandwiches from the NYT. Probably baking something too as a welcome home.
It really became a thing - they said they loved trying new things, but didn’t like that they never got to have them again. I finally got the message. Honestly it makes life easier, but … but … I love trying new recipes.
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Maybe one new recipe a week?
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That is often exactly what I do!
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Well that was my only new year’s resolution, and look where it got me! Nowhere 
Let this be our kick in the ass.
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LOL! I think without the reminder on my personal calendar I’d forget to look for new-to-me recipes, so…it’s on there! I’ll drag out the cookbooks and sit on my deck in what will be a lovely weekend weather-wise, and put stickies on the recipes I want to try. 
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We’re probz hosting a bbq / potluck Sunday, which might also be a good motivator for me to try a new recipe.
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Not beans when LLD’s home!
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Placeholder from Bravetart via blogger post.
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I recently unloaded a bookcase of cookbooks in order to paint, so I looked through them for the neglected. Hot Bread Kitchen was a BCOTM back in Chowhound. I remember it didn’t get great reviews and I don’t think I ever baked from it, for who knows what reason.
Last night I made pâte fermentée, then incorporated it into the traditional challah today. The dough took longer to knead and rise, even though my house is not cool. It was also resistant to being rolled out in ropes. Instead of 2-2 strand braids I rolled 3 strands and made one loaf from it.
The bread is fine, but really doesn’t have much flavour. I did use butter instead of oil and needed extra water. Anyway, it will get eaten but not repeated. I have my eye on a couple more recipes from this book before I decide whether to reshelve or donate.
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It sure LOOKS good!
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Beautiful
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Looks wonderful, at least. Hot Bread Kitchen wasn’t very successful, as I recall, a lot of people found the recipes didn’t work well.
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Beautiful result. Have you ever tried adding some malt powder to the dough? A Rabbi here in NJ taught me to add a small amt and it boosts the tang along with a milk/egg wash atop the dough prior to baking. Helped me.
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I have not used malt powder. I did use an egg wash. I think there are better recipes out there. I’ve never made a challah with a pâte fermentée before and all the others I’ve made had a taste and texture I preferred. That said, I rarely have bread in the house, unless I make it, and so I’ve had a slice with every meal since making it.
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This is my reference for challah. Makes a few loaves at a time so it’s worth the time, I freeze the loaves and use for French toast and bostock.
My braiding skills are a work in progress.
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Looks terrific; I’ve never attempted this.
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The recipe and the festival that brought the recipe to my attention also gave me the confidence to go for it. It’s light, not dense and toasts beautifully.
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