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Bringing Home the Bakin'

bake my cake and eat it, too

Some things are better than dessert; this happens to be one of those things.  The lemon peel is  such a unique twist, and makes a truly delicious challah.


Challah and/or Rolls (Bulgarian) – Doris Priver, Fiddler in the Kitchen


1 package + 1 tablespoon yeast

1 1/2 cups cold milk

1/2 cup + 1 tablespoon sugar

6 cups + 2 tablespoons flour (I ended up using more, until the dough came together)

1 teaspoon salt

3/4 cup butter or margarine

5 eggs, divided

1 tablespoon lemon peel

1 teaspoon water



Mix yeast, 1/4 cup cold milk, 1 tablespoon sugar, and 2 tablespoons flour; let rise.  Heat 1 1/4 cups milk plus 1 teaspoon salt until lukewarm.  Add margarine/butter and 1/2 cup sugar, melt, and cool.  Add 4 beaten eggs, 1 tablespoon lemon peel, and yeast mix.  Place 6 cups flour in mixing bowl.  Add liquid mix and knead by hand or on #2 speed of electric mixer 2 minutes.  Add more flour (1/2 cup or more) only if necessary and knead dough.  Should not be sticky. Place dough in greased glass bowl.  Cover with plastic. Let rise 1-1 1/2 hours.  Punch down and let rise again until doubled in size.  Divide into four 12-inch loaves (Note: I made two larger loaves, instead).  For twisted challah, cut three long strips and braid.  Place on greased baking sheet.  Fold ends under.  Brush with beaten egg yolk mixed with 1 teaspoon water.  Let rise about 20 minutes.  Preheat oven to 325 degrees.  Bake 40 minutes or less.  May be placed in refrigerator overnight before second rising.  Yield: 4 small loaves, or 2 larger loaves.

For more information on braiding, I recommend watching this video:

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