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Randi
07/182/2015
07/02/2015
I made this recipe yesterday for a dinner I was having with some friends. They all liked it very much. One even told his wife to get the recipe and they are not gluten free. I also let the yeast proof before adding to the other ingredients. I also let it rise longer than in the instructions - maybe close to 2 hours. I used my convection oven and baked it for the time indicated but at 325 degrees.
It doesn't have the consistency of wheat challah (no GF bread will), but it is a very good substitute. I would recommend it.
It doesn't have the consistency of wheat challah (no GF bread will), but it is a very good substitute. I would recommend it.
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Bonnie
09/269/2014
09/27/2014
Delicious!! I put the yeast in the 1/2 cup of warm water with a tsp. of sugar. I let it sit while I was putting the other ingredients in the mixing bowl. I then added the yeast mixture to the bowl and mixed it all together. I live at 7000 ft. I baked the challah at 375 degrees for 35 minutes. My family loved it!
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