BBA Challenge – Challah

Peter Reinhart goes into detail about how to make a traditional braided challah, but much like the Artos and Casatiello formulas, it was going to make an enormous loaf.  I opted to make 2 oz rolls instead.  I think next time I would make 4 oz rolls – which would be the optimal hamburger bun or sandwich size.  The 2 oz rolls would make smaller sandwiches or decent sized dinner rolls.  If you wanted to use these for sliders, I would go 1.5 oz.  I found instructions to shaped “festive knot rolls” from The Secret of Challah.  I would definitely make this challah again.  It rose like a champ, was very easy to work with and tastes fantastic. 

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