Hi, friends! It's been silent here for a bit, but I've been still cooking and baking and eating: check out my instagram if you have any doubts.
Over the weekend, I baked Turmeric Challah With Pistachios And Nigella Seeds. I came up with this idea for multiple reasons:
1. I finally have a scale!! (a kitchen scale that is)
2. I've not baked in a while.
3. Turmeric makes any baked good so beautiful.
4. I received a sample of Hebel & Co pistachio and nigella halva that also came with a little jar of pistachios and nigella seeds
5. Anna, my twin, made King Arthur challah recipe before and highly approved of it
What I did:
1. I made the challah recipe from King Arthur Flour, but added a few dashes of turmeric, about 3 tablespoons of pistachios, and 2 teaspoons of nigella seeds. Also, I used olive oil instead of vegetable oil.
2. Using a kitchen scale for measuring the ingredients and to divide the dough into equal amounts was such a game changer! Why did not I do this earlier?
3. I made 3 challah rolls and one braid from the full recipe.
4. My condo smelled DIVINE.
Just look at the gorgeous yellow color!!! The turmeric gives an almost earthy savory flavor to the bread. I think it would have been better to add pistachios at the very end because they got a bit soggy after the 4 hours of proofing process. The nigella seeds were a surprise to me as this was the first time I've tried them: they have a hard to describe flavor of an almost earthier/deeper cumin!
And what did I do the the pistachio nigella halva you may be wondering? I crumbled it on top of Greek yogurt and fresh apricots.
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