This was an excellent challah with one important caveat -- the water-to-flour ratio is way off. Use about 7/8 cup water and then add extra flour, a tablespoon at a time during the initial knead, until it forms a slightly sticky smooth ball of dough. (I didn't keep track but easily added at least another half cup of flour.) Leave all the other ingredients in the same proportions as written (I actually substituted about a third of the oil with melted butter). This baked up beautifully (we made a beautiful round braided loaf for rosh hashanah) and was by far the best-tasting and best-texture challah out of 4-5 different bread machine recipes I have tried. Moist, chewy, delicious. One other very helpful thing is to stick a meat thermometer into the dough before you put it in the oven, and bake until it just reaches 200 degrees. Take it out, and it will be perfect. No more tapping on the crust and guessing! p.s. 7 people for dinner and the bread was devoured--the only thing we didn't have leftovers of.
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