This is a fantastic, easy recipe. I was heating up the milk with the butter but found that heating up the butter, then adding the milk keeps the liquid mixture at the right temp so as to not kill the yeast.
I also made this by just using the dough cycle. I then took it out, punched it down and kneaded a bit, braided it and let it rise for about an hour. I then brushed with milk and sprinkled sugar on it (can you say sweet tooth?) and baked in a 350 oven for about 20 minutes. While it didn't exactly double in size as I would have thought during the resting, it rose beautifully once in the oven. A big, beautiful stringy loaf of Challah!
Make sure to take the temp of the heated milk butter mixture; I believe anything over 120 kills yeast as does salt, so make sure to put the salt in with the liquid. Also, sometimes I add in some honey and when I do that, I count it towards the liquid measurement otherwise you end up having to add a ton of flour which will make it too heavy.
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