Chocolatechipchallah Best Recipes

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Top Asked Questions

  1. The Barely Sweet Challah: Marcy Goldman’s Commercial-Style Challah Marcy’s goal with this recipe was to create a challah that looks like the ones you find in Jewish bakeries. She recommends using yellow food coloring to accomplish that, but I would have preferred more egg yolk or even a bit of turmeric or saffron, which I’ve used in challah myself.
  2. There was no challah french toast or challah cinnamon toast Sunday morning. I didn’t even have enough for homemade croutons or bread crumbs. There was just a small end that was enough for a single serving of challah egg in a hole.
  3. The recipes made varying amounts of challahs, which definitely affected the ease of mixing; larger amounts of dough are by design harder to knead. Joan and Marcy’s recipes each made two large loaves. Chanie’s recipe yields a bonanza of dough from which I made four very large challahs, and Molly’s recipe made a single, very long challah.
  4. Joan’s challahs look exactly how you want your challahs to look: large and shiny. They really were beautiful. Therefore, when they emerged from the oven, I had high hopes for the taste as well; Joan is such an expert. Overall her challah was good, but really too simple in taste. I enjoy more flavor and a bit of sweetness.

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