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Challah Jewish Celebration Bread

There is nothing better than homemade challah bread. A freshly baked loaf is so delicious that calls only for butter, while the leftover bread makes wonderful French toasts and delicious Bostock served with almond cream and berries. Challah, the braided Sabbath bread is made with the enriched yeasted dough which contains oil and eggs. The generous use of eggs gives challah a beautiful deep golden crust and exquisite flavour. This bread doesn’t require any special techniques although its braided form may look complicated. The dough is quite versatile and can be used to make any other baked goods such as dinner buns and cinnamon rolls. Find the recipe here…

Crusty White Bread

A cast iron pot is perfect for making crusty golden artisan-style bread at home. The pot with its thick walls and a tight lid is a moisture-sealed chamber which traps steam and provides a temperature-stable baking environment. Moisture is important during the early stage of baking because allows the bread to rise fully. It creates this beautiful shiny crispy crust outside and let the interior of bread be white and soft. The crusty white bread requires a bit of work and time but its flavour and smell is worth this effort. It is the best just after cooling when the crust is fresh and very crispy. Find the recipe here… 

White Sandwich Bread (Pain de mie)

This bread has a divine firm close-grained crumb and golden soft crust. It can be used for sandwiches, toasts, French toasts and croutons. In French bakeries, white sandwich bread (pain de mie in French) is usually formed and baked in special covered moulds to get absolutely symmetrical loaves. That helps to make perfect slices which are essential for professional-looking canapes or fancy sandwiches. I baked my bread in a straight-sided uncovered tin which made the loaf look more conventional. Find the recipe here...