Challah

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This is a delicious challah recipe. It is easy to make and the dough can be made up to four days before you want to bake it. Beware though, I kept mine in the refrigerator in a four-liter proofing container and it literally blew the lid off because it rose so high. The recipe doesn't call for them but I added 1 cup of raisins to each loaf. A little bit more would have been good too. I also chose to make a round braided loaf from directions I got online and not in the book. It tastes as good as it looks!

Note- bake this less than instructed- I pull it out at around 185 degrees.

Also- if you wonder what to do with all the egg whites, make Ina Garten's Black and White Angel Food Cake!

(edited 25th August 2011) (0) comment (0) useful  

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