Book: Cooking for Jeffrey
Rating: 3/5
How Easy Is That: Advanced
Store Bought Is Fine: Active dry yeast
Pricey Ingredients: Saffron
Note: Two things I learned after my challah pulled apart while baking: 1) When you braid the dough, make sure it not too loose, but not too tight. 2) Make sure the loaf is properly proofed after braiding – it should be double in size. I did about 50 minutes, but my kitchen was a bit cool. I should have given it more time! If you’re going to make this, check out Seasoned Advice for common challah problems.
Recipe on Food Network online.
I use frozen bread dough to make my culinary bread creations – makes them relatively easy 🙂 – I know, cheating… but satisfying –
https://cookupastory.wordpress.com/2017/11/14/all-flavors-bread/