We were sitting around the shabbat table last night when my wife commented that she’s never had a moist raisin challah. It’s true… have you ever had a really moist raisin challah? I realized that it’s probably because the dried fruit naturally wants to rehydrate, and how else will it rehydrate than by sucking the moisture out of the challah! Im sure there’s a more technical definition. Perhaps a topic for a high school science class project. But then I realized that the craisins are sucking the life out of my cranberry challahs too! Bastards! What do I do? How do I make a cranberry (or raisin) challah that’s not dried out?!? Obviously, you say, use grapes or non-dried cranberries. Why don’t you try that and let me know how it goes. Post your suggestions, if you’ve get ‘em! And until we crack this chestnut, I guess we’ll be eating cranberry bread pudding and raisin challah french toast.
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