I make a loaf of challah once every couple of weeks and have been making the same recipe for years. I've always had great results--a beautiful golden loaf. This week when I made it it came out pale with a floury pasty texture. What would cause this--my 2 guesses are old yeast, but the dough rose normally, or my oven temperature wasn't really the temperature it said. Any opinions from more experienced bread makers?
The fear of spoiled food has many of us quaking in our kitchens. We uncovered the chilly truth about whether these 10 items really need to be refrigerated.
To Refrigerate or Not?
Creamy, Coconutty Brazilian Truffles
Reusable Baggies (& More Smart Storage)
Recipe of the Day
Pre-order Amanda & Merrill's Cookbook!