I wanted to make a challah last night, but didn't have time for my traditional braided one. So, I opted to use the Baker and am pleased to report that it was successful. I apologize for not having taken a picture, but the bread was consumed before I could get to it. This is the recipe that I used:
3 cups white flour
1 1/2 t. salt
1/2 t. yeast
2 eggs
1/4 cup honey
barely 1/4 cup oil
Water to bring the wet ingredients to 1 1/2 cups
The resulting bread was quite good and sliced better than any of the others have. This morning I could slice the remnant very thin. I'm glad that I tried this.
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I am glad that you tried this. great news.
ReplyDeletei'm going to try this one next. i'm hoping it fits in my Baker! Does everyone have different sizes?
ReplyDeleteThis sounds so good that I'd like to make it... could you post the rest of the instructions? Is it something like, knead all together, rest for 2 hours, proof, rise for 2 hours, then bake at 450?
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