Absolutely, unequivocably the best Challah I have ever made. If you follow the directions, you'll make a perfect loaf, with the possible exception of the baking time and temperature. I depart a bit from the prescribed method. First, Challah dough (if it's the real thing)does not like to rise quickly. I like to make the dough in the evening, throw it into a small plastic garbage bag, which has been sprayed inside with Pam-spray, then leave in the refrigerator overnight. Next morning, punch down & let it rise till double. You may have to wait up to three hours for this, but be patient with it! When you punch it down the second time, give it some time to rest before you go jerking it around again. This dough is not one to be hurried! When it's had time to relax, go ahead and braid it, and then let it rise again--at its own pace, please! You go throwing dough into a slightly heated oven, or out in the sunlight, and you're going to get sour bread that tastes more like a keg of beer than sweet bread. 350 oven? What's with that? I bake mine at 315 (convection oven) and it comes out completely done on the inside, and with a beautiful golden crust on top AND bottom. Oh, about the braiding thing. I am not Jewish, but I do keep the Sabbath. Traditional Challah calls for six "ropes" to represent the six days, and one "rope" to place on top of them to represent the Sabbath day. To do this, divide your dough into 7 pieces, rolling each into a rope about 3/4 inch in diameter. With the fi
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