October 21, 2015
Leader of the North West London Great Challah Make, Rebbetzin Joanne Dove, and professional baker Tami Isaacs Pearce both make a lot of challah. Here are their pointers:
● Yeast: use whichever type you prefer. Dove prefers fresh yeast "because you can see it's active straight away" but Isaacs Pearce recommends easy-blend which goes straight into the flour.