Advertisement
1
Braided LoafMedium
1 hr 15
By Ruth Clemens
Published 2013
Braiding strands of dough into a loaf isn’t difficult, as long as you have the right kind of dough to work with. This Challah dough, enriched with egg and oil, is perfect for the job: a firm dough that is just the right consistency for rolling into strands and braiding, and firm enough to hold its shape on rising. And don’t worry, there are full instructions for the braiding!