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High-Altitude Challah

Reviewed: May 21, 2014
This recipe uses a ton of eggs compared to other challah recipes, and I love it for that. 45 minutes seems to be the right time for the second rise - one batch I rose for 1 hour 15 minutes and that was too much - it flattened out a little when baking. We live in New Mexico so we have an obligation to put green chiles in literally everything - I put 7 extra-hot chiles diced right into the dough before kneading and it came out unbelievably delicious and the whole house smelled like chile.
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