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Challah I

Reviewed: Mar. 11, 2011
This was my first time making challah and it came out just the way I remember it from my childhood in NY, where we purchased it from neighborhood German Jewish bakeries. I made 4 changes to the recipe, which worked out beautifully: 1) I used 3/4 cup honey because I like a sweeter dough, 2) I let the dough rise three times because I live in Salt Lake City, which is a mile above sea level. The first time was 1 1/2 hrs., the second 30 min., and the third time an hour. I kneaded the dough for about 5 minutes after each rising. 3) I braided the loaves with 6 instead of 3 strands of dough for a gorgeous appearance, after studying YouTube videos. 4) The final change was to use 2 sets of egg wash - one after the final kneading after the dough was braided and set to rest for an hour, and the second was immediately before baking. The 2 egg washes provided a beautiful lacquer that made the bread look irresistable! My husband and I consumed half a loaf in a single sitting, agreeing that it was the best challah we've tasted since leaving NY in 1978. Thank you so much for this wonderful recipe!
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