Challah I photo by Chef4Six - - 159594

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Challah I

Challah I

FANTASTIC!!!! Sooo good! I doubled the recipe - and use a 6 lb bag of high gluten flour. I also sometimes use 1/1/2 cups of honey and sometimes use 1 1/2 cups of sugar instead of the honey...depending on what I have available. We like our challah sweet. I make the double batch the night before I want to bake the challah, I spray a garbage bag with PAM and put the dough in the bag. I pour about 2 tbsp. of oil into the bag and then place the bag into the fridge to rise overnight. In the morning - I don't have to wait for the dough to rise! It rises and is ready to be breaded and is a wonderful consistency to work with!!! I love this recipe and make it all the time! I braid the challah and let it rise for about 20 minutes, and bake it in a 350 degree oven for about 30-40 minutes, depending ton the size of the challah. i have also used some of this dough to make "Cinnamon Rolls I" from this website! Amazing recipe as well!!!!

Date Posted: Dec. 29, 2008


Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Atlanta, Georgia, USA

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