Halved the recipe, the dough was too runny after I added the flour so I kept adding more. Now I'm worried that I added way too much.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
I'm sorry you didn't receive an answer to this in time Ally. How did the challah turn out?
Its ok! It ended up being the best challah I've made so far! I also ended up using the remaining dough for everything challah rolls and 2 species (fig and date) challah rolls. The crust wasn't quite right, a little dry and it didn't brown, but we've eaten 2/3 of it already and normally we only get through half of the challah in a week.
Oh good, happy to hear that the final result ended up being okay!
Nancy is a trusted home cook.
Sounds great! Sometimes the best results come from accidents & mistakes.
What I want to know is did you note how much was "too much" so you can repeat this loaf next week?
And will you please tell us (including what recipe), too?
Please enter a valid email address.
Well played. You deserve a cookie.
Or call them mini tomato pies instead
Mini Tomato Pies
Before You Buy Fish, Ask This
Where Best-Selling Cookbooks Go Wrong
Game Day Appetizer, Check
The 5 Best Ways to Keep Your Yard Happy This Spring
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)