Milky Bar Devil looked so cute with his hamburger bun the other day, that the Dedes decided they are making him the poster boy for the cover and L’Artiste played around with the arrangement today. Having arrived at this stage, the little light at the end of the tunnel is definitely in sight. I have three more recipes to add, and a couple other changes, the proof-reader is lined-up too…. So can’t be too long now.
In case you haven’t had dinner yet, here is a picture of the finished hamburger.
dedepuppets 
Looks delicious – and that’s just the cover!
Don’t get your hopes up too high :) The cover is always the best picture.
Well, I’m looking forward to the book. Do you have a plaited Challah?
No, what’s that? Is it a yeast dough?
Challah bread; 250 ml lukewarm water, 625 g plain flour, 40 g sugar, 2 tsp salt, 3 eggs, 4 tsps oil. Sprinkle yeast on water with a teaspoon sugar stand till foaming. Sift together dry ingredients, make a hollow, add 2 eggs and the yolk of the third, reserve white. add oil and yeast mixture, mix with a knife, then knead till smooth, allow to rise in oiled bowl till double size, weigh the dough and divide into six equal parts. Roll each part into a long thin sausage, lay them together on the board, pinch one end together and braid the six strands using over two, under one, when all braided make it into a ring and pinch the ends to the start. Allow to rise on a baking tray for an hour, brush with egg white and decorate with poppy seeds and sea-salt. Bake till golden brown at 350 deg C for 25 – 35 minutes turning half-way. Tap bottom for hollowness. Best of luck, I hope this turns out better than the melk tert. Tony
Sounds yummy. Just one query…350deg C sounds a bit high. Can you check? Would like to try it but don’t want to turn it into charcoal :)
Quite right that’s 350 degree Fahrenheit – 180 degrees Centigrade. Mea culpa! Also the dough needs to be knocked back twice before rolling it out into strands for braiding. They say charcoal is very good for the bowels…
My challah this evening is delicious! Cooked at 180 dec C
Thanks will have a go at it. And by the way, even the milk tert turned out very well and was eaten in a flash :)
Enjoy, mine only took about 15 minutes to cook, I suppose a lot depends on the oven. Glad the Melk Tert was OK, had me worried for a while.
Fantastic – clever – great
Thanks so much for your comment.
The UberDede