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A Post on Challah

Micki's Bakery

I’ve recently become fixated on Challah and this post will contain some pointers and tricks but no actual recipe. I’m still working on finding my favorite challah recipe, I’ve tried two within the past week but I haven’t yet found one with the “egg-y” quality that I adore in challah. My ideal loaf of challah is lightly sweetened but with so many eggs inside that the dough itself is yellow and the crust is hard and beautifully browned. So far, I’ve been able to achieve beautiful puffiness with my challah dough but not that egg-y quality that I want. In my quest for the perfect challah, I’ve tried a recipe from a Le Pain Quotidian cooking class that I took several years ago and one from King Arthur Flour. Next on my list is the “Perfect Challah” recipe from the New York Times and I will let you all know…

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