Breadsmith's challah from A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World by Maggie Glezer

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

  • mjes on August 26, 2021

    An excellent challah -- although the use of vanilla seemed a bit odd it does work in the final bread. The recipe assumes a stand mixer. I prefer to make my bread by hand.

  • arosfd on May 26, 2021

    This is an incredible recipe, but do be careful if using a standard size (4.5 qt) stand mixer. The dough broke the gear on mine and though I replaced it, it hasn’t had the same strength since. Quite mysterious for a dough that is as soft as it is, but it can also be made in a sturdy food processor.

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