Easy to make and delicious! As good or better than store-bought Challah, at least what I've had in Boston and New York. I halved the recipe and used one egg and one egg yolk in the dough, saved the white from the second egg and used it as the dough wash. I also used 20g of cake (fresh/wet) yeast instead of dry. In addition I made a four-piece braid, which makes a better-shaped loaf than a three-piece braid does (to do this, just google or youtube four-piece braid). Some of the comments were wishing their loaves were fluffier, if you're getting super dense bread with this recipe make sure your yeast isn't old (use cake yeast if you can find it), try not to add too much extra flour beyond what the recipe calls for while kneading, and if you want you can even try letting the bread rise longer than an hour after you form the loaves. They should double in size, if they're not, let them rise longer.
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Easy to make and delicious! As good or better than store-bought Challah, at least what I've...