Challah from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,000 New Recipes (page 594) by America's Test Kitchen Editors

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Notes about this recipe

  • racheljmorgan on March 20, 2022

    This was a bread that came out beautifully. Though the dough appeared not to rise at all in the first step, the yeast awoke after braiding. As far as taste, I kept thinking it needed more salt and was a touch bland. It's definitely suitable for French toasts and sweet applications, but for sandwiches I would try with double the salt or salted on top. It's a bread that has a fabulous look but just average taste.

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