I just made Maggie Glezer's challah from A Blessing of Bread -- the recipe is here:
While it's tasty, it's a little dense and it has a serious crunchy crust, which I've never encountered on challah. I did have to refridgerate the dough for almost a day, but the recipe says that should be all right.
How can I correct this for next time? I'm assuming it's me and not the recipe.
Updated 1 year ago | 5
Updated 1 year ago | 7
Updated 1 year ago | 11
Updated 10 days ago | 5
Updated 3 months ago | 8