Challah...

Check out my first attempt at baking challah!  Not such a bad job, but I had issues with the braiding.  Luckily, DH was there to help!

Check out my first attempt at baking challah!  Not such a bad job, but I had issues with the braiding.  Luckily, DH was there to help!

WOWOWOW! That looks awesome! First time? I was just contemplating trying my hand at one but they look so complicated!

How did it taste?

That does look very professional! well done!

It actually tastes just like from the bakery!  I'm surprised how good it is!

Recipe please? Was it hard to make? I've been craving some but we don't have any bakeries nearby that sell them.

http://www.epicurious.com/recipes/food/views/235867

Tip - I used strong white bread flour

How to braid challah:

ETA: I don't think it was hard to make and I've never made any sort of bread before.  I'm more of a buyer than a baker!

Beautiful job!  I may have to have a go.

http://www.epicurious.com/recipes/food/views/235867

Tip - I used strong white bread flour

How to braid challah:

ETA: I don't think it was hard to make and I've never made any sort of bread before.  I'm more of a buyer than a baker!

Since I never baked in my life, I'm prob gonna start with the rolls first and try the challah later.

Does anyone know if fast-acting yeast (UK) and instant yeast (US) are the same thing?

I used Allinson's easy bake yeast.  On the side of the box it says it can be used when a recipe calls for quick, fast action or instant yeast.

I used Allinson's easy bake yeast.  On the side of the box it says it can be used when a recipe calls for quick, fast action or instant yeast.

I'm sorry to be bugging you with questions, but how come you went with strong white bread flour instead of all-purpose?

Yup.  Same thing! I use the Sainsbury's store brand Fast Acting Yeast. You'll know it's instant if it doesn't call for proofing with warm water.  

I'm sorry to be bugging you with questions, but how come you went with strong white bread flour instead of all-purpose?

Strong bread flour has a higher gluten content than plain flour.  Sorry Yael, was already typing, hope you don't mind

Strong bread flour has a higher gluten content than plain flour.  Sorry Yael, was already typing, hope you don't mind

Yeah, I think UK plain flour has less gluten than US all-purpose flour.  Since its a US recipe, I thought better safe than sorry.

Thank you both! Now all I gotta do is find an artificial sweetener I can bake with, and I'm ready to go. Too bad Splenda for cooking is not available here.

I've seen it at our local shop.  Its in a medium sized container and it can be used for baking.

That's beautiful! I've never attempted to bake any kind of bread (banana doesn't count!), so I'm very impressed!