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Honey Challah
Preparation info
- Makes
3 lb
. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Sponge | |||
Method
- To prepare the sponge, combine the flour, yeast, and water and mix with the dough hook attachment on low speed for 3 minutes. Ferment at 75°F/24°C for 20 minutes, or until it is active and frothy.
- To prepare the final dough, combine the flour, water, eggs, egg yolks, oil, sugar, honey, salt, and sponge and mix with the dough hook attachment on low speed for 6 m
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