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Challah I
September 02, 2012

My grandmother made Challah for Sabbath, so I was hoping to get the same type she made from this recipe. The bread looked fantastic and was a perfect piture of Challah, but as soon as I tasted it, I knew it wasn't the same. I'm not sure how to fix it, but it sure needs more egg yolks and honey, it lacked the honey eggy flavor Bubbe's did! Also, the dough was far too sticky with the 8 cups of flour, and found I had to add quite a bit more in order to work with it. I am thinking of using egg yolks only, more honey and cutting down on the water. The good news is that it did make excellent french toast and croutons, so not a total loss!

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