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Challah I
Reviews:
May 26, 2005

I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/2 tsp [this means you have to reduce proof time by about a half], (2) I used 1/2 cup of honey instead of 1/4 cup [Mmm!], (3) I used one whole egg plus three yokes [this gives it a much more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah!

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