Challah Baking, Part 1 - Making the Dough

Autoplay Next

Challah Baking - Part 1: Making the Dough

How to make your own perfect challah dough from scratch. We then knead the dough, separate the “consecrated portion,” and leave the dough to rise.

See Also:

Challah Baking - Part 2

Reyna Simnegar, the author of Persian Food from the Non-Persian Bride, was born and raised in Venezuela. Her family history dates back to the Spanish Inquisition when her family fled from Spain and ultimately arrived in Venezuela. Reyna moved to the United States in 1995 to pursue higher education. She now lives with her wonderful husband and vivacious five boys in Boston, MA