Monsur Fromage du Pollet wrote:

>
> Hope this is of some help.
> Reinhart's Challah from crust and crumb:
>
> 3.5 cups bread flour
> 1/4 cup sugar
> 1 tsp salt
> 2 tsp (.22 oz) yeast
> 2 tbsp unsalted butter (about 1/2 of what you're using I guess)
> 2 large egg yolks, beaten plus 1 yolk for egg wash
> 1/4 cup milk, at room temp
> 1/2 cup water at room temp
> poppy or seasame seeds for topping (optional)
> veggie oil cooking spray

Thanks. I wasn't really looking for a challah recipe, but this looks good!
Maybe I can make it for French toast or something like that.

rona

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