Joan Nathan's Chosen Challah
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Orange N. November 25, 2014
I've made this four times and twice dough barely rose and ended up being a brick. Other two times it was perfect and spectacular. Thoughts on why?
michael September 4, 2013
This wonderful recipe is foolproof, forgiving, and easily adaptable. I have used it many times and it has always, and I mean always, tasted and looked great. I am ashamed to say that it has over-risen on more than one occasion because I was late in getting back from an errand or because I lost track while braiding it but you would never know by tasting it. I have made the recipe as written but have also used less yeast for a longer rise, stuck it in the fridge to let it rise overnight, substituted coconut oil for vegetable oil, and used less sugar (usually when I’m baking only for my family). No matter what I do, it is always a crowd pleaser. You can shape the second loaf into rolls for killer hamburger buns. The leftover challah is especially perfect for Saturday morning French toast (try warming the maple syrup with strawberries or blueberries). The only problem with this challah is that it’s hard keeping everyone away from it until it is cool enough to eat.
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