I'm just going to come right out and say it: this is the best challah I've ever made. And I've made a lot of challah. It's not that the other recipes were bad--it's just that this one is so much better, and so very soft and tender. The recipe, which can be found here, comes from the book "97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement," by Jane Ziegelman. It's a good reading cookbook, too. Changes I made to the recipe: all-purpose flour instead of bread flour, one more tsp of yeast, and half the amount of salt. And I baked the bread for about 27 min. instead of 45.
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