Challah from Pastry Love: A Baker's Journal of Favorite Recipes (page 111) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

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

  • anya_sf on September 24, 2020

    After mixing even just the first 5 minutes, the dough was fairly smooth, not "shaggy". The shaping method was easy and yielded an attractive loaf. The challah was just lovely - soft textured with good, not-too-sweet flavor. It still tasted fresh the day after baking.

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