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Forum
-> Announcements & Mazel Tovs
dora
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 Fri, Apr 16 2010, 12:29 am
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Every time as I make the never fail challah recipe you posted I thank you and include you in my tefilos. I prepare the dough Thursday night and put it in the fridge. Friday after I get home from work I shape the challah and let it rise and come to room temperature while I do other things, about 1 1/2 hrs. then bake. Thanks to you this busy person can give her family fresh and delicious challah (almost) every week.
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kitov
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Fri, Apr 16 2010, 12:35 am
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Seraph, will you allow me a share in this zechus? After all,I'm a member of imamother...
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shaini
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Fri, Apr 16 2010, 2:44 am
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This sounds great, can someone put a link to the recipe here, I'd really like to try this challah recipe. Thanks and good shabbas to all.
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baba
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Fri, Apr 16 2010, 2:57 am
I'm going to chime in on this one.
We have it every shabbes. I make it half half ww and in the breadmachine. dh calls it the best challe in town, though his opinion might be a ittle biased...
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racheleezzy
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Fri, Apr 16 2010, 9:04 am
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ok I copied down the recipe, and I read threw wat everyone wrote on the other thread t see if anyone asked my question but I got even more confused lol. Can you use the little cubes of fresh yeast? Or should I buy the packets of dry yeast and then measure out the tablespoons from there.
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lamplighter
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Fri, Apr 16 2010, 10:40 am
I just the recipe for kicks and saw that HEY! I use that recipe too 
It is no fail! and everyone loves it!
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skinny
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Fri, Apr 16 2010, 4:59 pm
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just baked them,they look so.....................good ! thanks so much
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smileyface
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Sat, Apr 17 2010, 5:03 pm
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I also make this recipie and it comes out great every time, it;s really a no fail recipie, so Thank You.
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