Fennel and Orange-Scented Challah
"My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands. Featured in: Challah You Bake Yourself Is Worth It...."
INGREDIENTS
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active dry yeast
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sugar
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orange
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eggs
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salt
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all-purpose flour
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fennel seeds
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poppy seeds
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sesame seeds
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