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Posted By elizabeth On May 30, 2010 @ 2:30 am In Blog,Feedburner | 5 Comments
Recently GKC got to be on the other side of the kitchen counter and attend a cooking class /birthday party for a friend.
It was a lot of fun…good company, great food, new recipes. Something caught my eye on the table -big, fluffy, fresh-smelling, and very inviting challah rolls, piled in baskets. Normally, GKC doesn’t wash for weekday lunch but those rolls just needed to be tasted. They wafted homemade as they called out my name. They looked so light but, seriously, who makes challah on a Wednesday? Even for a birthday? Were these going to be part of the class?
GKC was smitten and went in for the kill… Wow! Delicious, light, homemade-tasting and gorgeous with the perfect muffin shape and a twist on top, almost like a cream puff.
Okay, GKC needed to know who made them. Was it a neighbor, the cooking instructor, my friend – who was the woman behind this challah??!! … Little did GKC know, the secret chef was…a man named Laizer. And here’s the kicker: these challah rolls as well as large challahs (regular and whole wheat) are made, available and delivered each week by Laizer’s bakery, the Solash Challah Bakery in the Five Towns.
Laizer Solash, owner and head chef/baker at Solash Challah Bakery, bakes and delivers challah, challah rolls, sandwich rolls, and specialty sizes to the New York area each week (free delivery to the Five Towns, Rockaways, Ocean Side and Great Neck) – sorry out-of-towners, but maybe if you scream loud enough Laizer will figure out a way to get some to you…
Laizer started the business just a few months ago when a friend suggested that if he pursued his passion, he’d find success.
GKC asked and received some tips on baking beautiful and delicious challahs every time. “One of the keys to great challah making is in the rising. Here’s a tip: they need humidity to rise beautifully every time. If you have a proofing oven, great, but I can’t imagine that every home owner has a proofing oven in their kitchen, so an alternative would be to run the dishwasher for a cycle with no soap. When it’s done, place the challahs in the pan that they will be baked in, and put them in the dishwasher on a tray until they rise above the pan. Take them out and bake as your recipe instructs. Let them cool on a cooling rack, serve and wait for the compliments to follow!”
Try this with your favorite recipe or better yet, take a break and order one for Shabbos, or many for your next event. Call 718-337-6706 or email them at firstname.lastname@example.org
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