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Jennie4PC said:I had one lady order the whole new traditions stoneware plus the tote and the stoneware wasnt even on sale.
tlennhoff said:I sold 7 pieces on my 1st show this month which was pretty exciting as this show was actually the least "selling" work I'd ever done. I taught a class on baking challah and showed everyone how wonderful the challah comes out when baked on a stone. Then I talked about the great sale we are having on the new traditions stoneware. Since this was in my house my husband was home and while I was busy he talked to one of the guests and she ended up buying 3 pieces and making my show a success.
gilliandanielle said:What is challah?
pamperedharriet said:I love Challah! Can you send me the recipe and which stone did you bake it on? Thanks so much!
Sk8Mom209 said:I think you forgot the attachment
tlennhoff said:Here is my recipe. It is used in teaching people learning to become observant jews. I just made the frozen up on friday, taking it out in the morning and letting it defrost and rise and then cooking it on stone and it was delicious for this sabbath.
tlennhoff said:I forgot to mention. I actually cooked the challah in 3 different ways. I put one of the larger challahs in a loaf pan. I cooked some rolls directly on the rectangular stone. I have special "oval" shapped "challah" pans and I put some in those and put those next to the rolls on the rectangular stone. I should have also cooked one next to the others in the challah pans without putting them on the stone to show what normally happens. If I owned the mini-loaf pans I would have also used them as the "perfect" size for couples starting out or whose children have married and moved out.
I had always had problems cooking the challah in the challah pans. It always burned on the bottom while not fully cooking through. So I was able to talk about how I'd had problems baking bread in the past and as soon as I started using the stones my bread starting coming out wonderfully brown and perfectly cooked. I also noticed that with the stones it seems to take the bread 5-15 minutes less time to cook.
pamperedharriet said:Love those ideas!!!!!!!!If I get in a jam I'll get back to you on it! Thanks.
tlennhoff said:Feel free. I've been asked to teach this class at least 3 more times over the next couple of months in NY, NJ, and MA when I'm visiting family. So hopefully I'll get better at it or we will find out why you should not have dough rising in the car while driving
Stoneware is a type of ceramic material that is fired at high temperatures, making it durable and non-porous. It is commonly used for baking, cooking, and serving food.
Stoneware offers many benefits for cooking and baking, including even heat distribution, retention of heat, and the ability to go from oven to table for serving. It also does not react with acidic or oily foods, making it safe for use with a variety of ingredients.
Our most popular stoneware product is the Deep Dish Baker, which can be used for everything from casseroles to desserts. It has a large capacity and can withstand high temperatures, making it a versatile and durable choice for any kitchen.
To care for your stoneware, it is important to avoid drastic temperature changes, such as placing it in a hot oven or running it under cold water. It is also recommended to hand wash stoneware with warm water and mild soap, and avoid using abrasive cleaners or metal utensils.
Yes, stoneware can be used in the microwave as long as it does not have any metallic decorations or accents. It is important to follow the manufacturer's instructions and avoid heating for extended periods of time to prevent damage to the stoneware or microwave.