Ive used D Heller's recipe and Rebbitzen Kanievsky's recipe, neither of which are very eggy and soft. If I add eggs to either recipe, will I kill the recipe?
Does anyone have a fool-proof yellowish and sweet Egg Challah recipe, possibly one that can be used with Spelt Flour?
It doesn't come out very yellow colored, but it uses 5 eggs to 8 cups of flour, which is more than twice the ratio of my other recipes (1-2 eggs to 8 cups flour). It has a nice rich flavor and just-between-fluffy-and-chewy texture.
