Tuesday, October 13, 2015

Challah Bread

Challah bread is a Jewish celebration bread that is sometimes braided or made into turbans, has lots of eggs and butter for great taste. Can be decorated on top with sesame seeds or poppy seeds. Can be sliced and used for French toast or for sandwiches.


  • .5 oz. instant dry east
  •  2 fl. oz. water, hot (90 F/32 C)
  • 3 fl. oz. honey
  • 5 fl. oz. water (temperature controlled)
  • 4 oz. unsalted butter, melted
  • 4 eggs
  • 28 oz. bread flour (1 lb, 12 oz.)
  • .5 oz. salt
  • egg wash
  • sesame or poppy seeds


  1. Melt the butter.
  2. Place all the dry ingredients in a  bowl of a mixer fitted with a dough hook. Then add eggs, water, honey, and melted butter.
  3. With the dough hook attachement, knead the dough on medium speed until smooth, elastic and fully developed, approximately 5 to 10 minutes. If the dough seems very sticky, add more flour. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
  4. Place the dough in a lightly greased bowl, cover with lightly oiled plastic wrap, and ferment until doubled, approximately 1 to 1 ½ hours.
  5. Punch down the dough and divide into eight equal portions approximately 6 oz (180 g) each. 
  6. Divide the dough into six equal parts. Form the dough into two 3-strand braided loaves.
  7.  Place the loaves on a paper-lined sheet pan. .
  8. Brush with egg wash and sprinkle with sesame or poppy seeds. 
  9. Cover with lightly oiled plastic wrap. Proof until doubled, approximately 45 minutes. 
  10.  Bake t 350 F (180 C) until the loaves are golden brown and sound hollow when thumped, approximately 30-40 minutes. Turned the pan halfway through the baking time. Continue baking.
  11. To check for doneness, check the bottom of the bread with thermometer. Internal temperature should be at least 180 F. 

Thursday, October 1, 2015

Pineapple Upside Down Cake

This easy homemade pineapple upside down cake is my  eldest son's favorite cake.  He can eat the whole cake all by himself  in just few hours.


  • 1/2 cup unsalted butter, at room temperature
  • 1 cup firmly packed brown sugar
  • 1 tbsp pineapple juice reserved
  • 1 can pineapple chunks, drained
  • Maraschino or candied cherries (optional)

Cake Batter:

  • 1 1/4 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1 tbsp pineapple juice reserved
  • 2 large eggs, unbeaten. 
  • 1/3 cup unsalted butter, at room temperature
  • 1/2 cup milk
  • 1 teaspoon vanilla 

  1. Melt butter in 8 x 8 pan. Sprinkle with brown sugar. 
  2. Continue cooking, without stirring over medium heat until the butter has melted and the sugar has dissolved.
  3. Remove from the heat and layer the pineapple slices over the top. 
  4. If desired, place maraschino cherries in between pineapple chunks.

Cake Batter:

  1. Preheat the oven to 350 degrees F. 
  2. Sift  flour, baking powder, salt together. Set aside.
  3. In the bowl cream butter and add sugar gradually, creaming well. 
  4. Add unbeaten egg and beat well. 
  5. Add milk  alternately with dry ingredients to creamed mixture. Blend well after each addition. Start and end with the dry ingredients. 
  6. Add the pineapple juice and vanilla.
  7. Beat well on medium speed until well combined. 
  8. Pour the batter evenly over the pineapple.
  9. Bake the cake 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool for 15 minutes. 
  11. Cover with a cutting board or large plate and invert the cake. 
  12. Serve warm or cool.