Comments on: Olive Oil Challah With Prefermented Dough

By: Amanda

Amanda — Tue, 18 Dec 2012 22:05:03 +0000

I think someday soon I’m going to have to break down and buy a digital scale. This looks great.

By: Lea

Lea — Wed, 13 Apr 2011 18:07:28 +0000

Is there a difference by “Zopf” and Challah? i’m from Switzerland, and a “Zopf” (also Butterzopf) ist the most common bread eaten here Thanks!

By: Kati

Kati — Thu, 24 Mar 2011 02:20:23 +0000

Hi Susan, I’ve been making the Hungarian version of challah called kalacs for years. It’s made with butter and milk and fewer eggs and it is a family favorite. But this version is a revelation! It’s the lightest loaf of any kind i’ve ever made and it was still so strong when it was rising, i could’t believe it! Thanks for the recipe and all the others, your Norwich sourdoughs are our staples.

By: manju

manju — Wed, 09 Mar 2011 12:28:28 +0000

Gosh, these are gorgeous. Have not seen a challah with pre-ferment before, it’s very intriguing. Have tried the braiding with 4-,5- and 6-braids, but have not really managed well past 4. These are an inspiration.

By: Billie

Billie — Wed, 02 Mar 2011 21:00:10 +0000

I found this on youtube how to do 6 strand braiding,looks easy.Now I’ve got to go try it.
http://www.youtube.com/watch?v=aaQDfG15KL4