The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rich egg-challah

Winnish's picture

Rich egg-challah



In this recipe I used a lot of egg-yolks, but yet the challah came out very soft and fluffy.

People have always asked me to see the inside of the challah, 
but the challahs are eaten on Fri-night and Sat morning-noon, and I can't take pictures during these hours. By Sat evening nothing is ever left, no matter how many challahs I bake.

We had a speciall ocasion in which I made extra challahs to be eaten on Sun, so I grab the opportunity and took some photos.


















Recipe and more photos - you can see in this post

My posts are in hebrew, and although Google translator is available (top left side-bar), the translation can be very(!) funny sometimes.
So If you have any questions - please don't hesitate to ask me