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!
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Corned beef is usually sliced very thin ...
ReplyDeleteChallah usually is braided.
Challah also makes great french toast!
Marny (not Anonymous)
I have never been able to slice corned beef thin at home. I like it thick and yummy. :)
DeleteAnd I normally braid my Challah, but I did knots for these rolls because I didn't want to make a huge loaf.
I've never baked bread - coming from an orthodox family where aunts were professional bakers!!
ReplyDeleteUnfortunately, 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)
I love kugel! I haven't made it in so long, but I will definitely need to make it again soon.
DeleteMy challah recipe evolved from one that came with my bread machine to fit my family's taste.