Thursday, October 2, 2008


We love this challah, and make it often. It's the King Arthur Flour's "Challah" pretty much as written, with the exception of using agave syrup instead of sugar. I let the braided bread have its final rise on a parchment paper covered baking sheet, because the glaze can make a royal mess out of the baking sheet, and don't have an instant-read thermometer--I find one can tell when the bread's done without one!

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