Shavuot is around the corner, and as many of you know (and the rest of you will know momentarily), on the Jewish holiday of Shavuot, it’s customary to eat dairy. So, it is with great aplomb (which I don’t know exactly how to use, but if I used it properly here, I expect that you’re impressed), I present two consecutive weeks of dairy challah!
This first dairy challah combines the deliciousness of a cheese bagel with the uncooked lowfat challah dough that I had left over from last week, when no one ordered . The biggest challenge, as you can see by the picture, was getting the cheese to stay on top of the dough when I sprinkled it on. It just kept falling off the sides, with a little bit sticking in the nooks and crannies. I don’t know how they do it on bagels, which I realize also aren’t flat, but I give them kudos for making it look so easy.
I added the cheese before putting the challahs in the oven. I was concerned that the cheese would burn, being in the oven for more than 25 minutes, but it turned out well.
The real issue was that the cheesiness was only a draw if you could get a piece with topping on it. For the poor unfortunates who couldn’t grab a piece early, it was just previously-frozen low-fat challah, that couldn’t be eaten with a meat meal. So, it was a good thought, executed as well as this challah blogger could, but flawed nonetheless.
If you have suggestions that will help others who want to try the cheese bagel-style challah, please post!
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