5 lb Wedding Challah
I am going to make a special ceremonial wedding challah for my niece's wedding. I had some nice hints from the Jewish food group, but thought perhaps members of this forum might be able to give me additional hints. I will be using an internal thermometer to monitor baking, but I am wondering how long I should expect it to take to bake. 5 lbs is a whole lotta dough! At what temperature would you suggest. I have seen suggestions for 300 degrees F to 350 degrees.
Would appreciate suggestions for a successful bake! I am a bit nervous because I want it to be beautiful and delicious.