- Bread Knife/Knife Set: A high-quality bread knife for slicing challah or other baked goods; useful for precise cutting in the kitchen.
- Oven Thermometer: Ensures accurate temperature control when baking by indicating if your oven reaches the correct temperature.
- Digital Scale: Precision measurement of ingredients, important for flour weight in bread recipes.
- Stand Mixer with Dough Hooks: Essential tool for mixing dough and can be used to knead challah base as well as other baking tasks.
- Silicone Bread Compressor: Helps reshape dough without sticking or tearing, useful for adjusting the size of your challah before baking.
- Strainer/Sifter with Funnel: Sifts flour and dry ingredients; funnel helps transfer wet ingredients into mixers without spills.
- Pastry Brush Set: Used for brushing egg wash or glaze on challah to give a golden finish before baking.
- Meat Grinder (if using homemade sausage): Can grind meat for homemade sausage stuffing, though not strictly necessary if using store-bought sausage.
- Mini Food Processor: Quick and even chopping of dried cherries or other ingredients before mixing into the stuffing.
- Spatula Set (Silicone): Various sizes available for folding, scraping, and flipping during preparation and baking stages.
1 cup (4 ounces) pecans
1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
1 pound bulk sausage meat (usually sold in a tube)
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
3 medium onions, chopped
4 large celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon allspice
Salt
Freshly ground black pepper
note:s)",
,
,
,
,
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About