Challah is well-suited for novice bread bakers. There’s no starter to feed, the kneading can be done in a stand mixer, and a loaf can be made from start to finish in an afternoon.
The daunting part is the braiding. In my opinion, you need to weave at least four strands to make an impressively lofty loaf, but it’s dizzying to keep track of each rope when they’re aligned next to one another.
I was fortunate enough to pick up some pro tips for braiding while developing my own recipe for challah, and I’m happy to share them here. One is an unconventional, brilliantly simple method for plaiting an oblong loaf, which I learned from veteran challah baker Michael Lombardo, the owner of Rosenfeld’s Bagels in Newton, Mass. The other is a classic approach to weaving a traditional round challah for Rosh Hashanah taught to me by Andrew Janjigian, a professional baker and my former test kitchen colleague.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.