The way to make an evenly brown, shiny crusted challah loaf
This undated photo provided by America's Test Kitchen in October 2018 shows challah in Brookline, Mass. This recipe appears in the cookbook “Bread Illustrated.” (Carl Tremblay/America's Test Kitchen via AP)/ Beautifully braided, rich, and lightly sweet, freshly baked challah is delicious on its own or smeared with softened butter. After a few days, it's great dunked in custard and made into French toast for a decadent breakfast. The best challah is rich with eggs, and it has a dark, shiny crust and a firm but light and tender texture. For ...
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