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Challah bread baking problem

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Challah bread baking problem

Emily Cotlier | Jul 22, 2001 08:31 PM

I'm in an area where, if I want good challah bread, I have to bake it myself. I got out my Joan Nathan cookbook and made several loaves of challah. Everything was perfect--the loaves were showpiece-pretty, with the distinctive thin challah crust--except that the bread texture wasn't as luxuriously silky as true fresh challah is. It was firmer and drier.

How can I fix this? More honey? More kneading? More water? More oil? All of the above?

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