Basic challah from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 176) by Molly Yeh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kduncan on November 23, 2018

    As someone who almost never bakes bread, this recipe was pretty easy to follow. Using 2.5 cups of whole wheat flour though, caused the bread to rise extremely slowly, after 4 hours it was only up about 1.5X not the two times, which caused it to be too dense. The flavor of the bread was great though.

  • Rutabaga on October 02, 2017

    I'd never made challah before, and used this recipe to make Yeh's za'atar monkey bread, which is wonderful. Since that recipe used only half the dough, I also made a batch of cinnamon sugar monkey bread for breakfast. That was great, too, but I should have used a different pan, as melted sugar dripped out of the angel food cake pan I used and onto the baking steel below, where it began to burn as the bread baked. That was my fault, of course, and fortunately it didn't have a big effect on the final product, which was still yummy. Ultimately, I found this a very easy dough to make, tender, lightly sweet, and just a little bit rich, but not overly so. I can see this being a versatile dough, and look forward to trying Yeh's other recipes that use this as a base.

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Reviews about this recipe

  • Kitchn by Paula Shoyer

    ...it was very dense, almost like a pound cake. Taste-wise, it was pretty neutral — there was nothing not to like about it, but I would have preferred more flavor.

    Full review
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