Full Recipe
Author
PJ Hamel | 2009-12-31
Description
Jeff Hertzberg and Zoë François' wonderful book, "Artisan Bread in Five Minutes a Day," is the inspiration for this challah bread. We took the authors' dough recipe, tweaked it a tiny bit, and made a honey-sweetened, egg-enriched dough that yields a light, tender, golden loaf. Coiled into a round rather than shaped into a long braid, it's a good bread for Rosh Hashanah.
Another member of the increasingly popular no-knead family of breads, this dough can be stirred together, then stored in the fridge up to about 4 days before using.
