Saturday, April 7, 2012

Corned beef sandwiches.

What are a few of my favorite things to cook? Challah and Corned Beef! I thought it would be fun to pair the two together for a delicious dinner.

I cooked the corned beef according to the package directions. Each sandwich had two slices. The meat is so good that I didn't add any sauces to my sandwich, there was enough delicious moisture!

I have made this challah dough dozens of times. Normally I split the dough in two to make two loafs, or make one big loaf. This time I pulled out little pieces of the dough to make knots. I let these knots rise a bit before putting them in the oven. I made 6 knots this time, but there was enough dough to make 10-12 rolls.

I cooked these for 20 min at 350 degrees. I skipped the egg wash because I didn't want to waste the excess egg. A lot of the definition was lost when the rolls cooked up, but they had a shape that was perfect for mini corned beef sliders. Yum!


  1. Corned beef is usually sliced very thin ...

    Challah usually is braided.

    Challah also makes great french toast!

    Marny (not Anonymous)

    1. I have never been able to slice corned beef thin at home. I like it thick and yummy. :)

      And I normally braid my Challah, but I did knots for these rolls because I didn't want to make a huge loaf.

  2. I've never baked bread - coming from an orthodox family where aunts were professional bakers!!

    Unfortunately, they took their recipes for cookies and cakes with them. :-(

    The only way I can slice corned beef thin is when it is cold.

    For cb on rye like New York - I have to drive to Dana Point! LOL But it's worth it - oh, 'cause the pickles are also yummy.

    Oh, I love eating the challah knot.

    I love that you bake. I don't - unless it's kugel or pot roast.

    Marny (not Anonymous)

    1. I love kugel! I haven't made it in so long, but I will definitely need to make it again soon.

      My challah recipe evolved from one that came with my bread machine to fit my family's taste.