Nothing Fancy. Nothing out of the ordinary. The classic egg challah is the one that got me excited to make challah, because every time I’d make it, the feedback was amazing! When my wife and I first tried making challahs it was hit or miss (more misses than hits). The dough would be tough to work with, wouldn’t rise properly or would be impossible to braid. It wasnt until my sister sent us her recipe that things finally clicked. I’m not going to give you the recipe right now. We’ll build up a little suspense. But I’ll tell you what’s in it, so that you’ll have a reference when I tell you how I adapted it to make different types of challahs. These ingredients, including 8 cups of flour, make 5 pounds of dough.
- 8 cups of bread flour
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