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mediaphage posted:Traditionally, challah is way more eggy - like enough yolk to turn it golden. To be fair, most 'golden' challah in the supermarket is colored artificially. The golden exterior is easy enough to get at home with an egg wash right before baking. vvv- Doctor's recipe is a bit light, but I hope you don't mean 8/10 per loaf. I don't really want to debate the 'rules of challah' but I've never seen or used a recipe that heavy, and I grew up in a Jewish family. GigaFool fucked around with this message at 17:19 on Oct 31, 2012 |
# ¿ Oct 31, 2012 16:27 |
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# ¿ Apr 27, 2024 03:22 |