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Challah: Tribute to my Grandma who baked it for me thousand times. That's how she served it- with butter and lingoberry gelly. Whenever I bake or eat challah I think about her, she was one of the best cook I ever know and the best Grandma ever.
Challah Bread - 7-1/2 to 8 cups of flour, 1-1/4 cups cold water, 3 whole eggs, 6 egg yolks, 8 teaspoons honey, 3 tablespoons yeast, 4 teaspoons salt, 4-1/2 tablespoons sugar, 5-1/2 tablespoons oil, sesame seeds for sprinkling. (Original recipe is in grams)