...I can't post it here, because Amy slightly adapted the recipe from a cookbook, but I can point you in the direction of the book and tell you what modifications she made.
It's from the New Jewish Holiday Cookbook by Gloria Greene. Amy changed the recipe to use real eggs (3 large) instead of egg substitute, and increased the amount of sugar and oil to use 1/2 c. sugar and 1/2 c. vegetable oil or canola oil. (I've been using raw sugar and canola oil, because that's what I have in the house.)
Posted by cari at December 3, 2007 01:55 PMThat is some damn fine-lookin' challah. I'm hoping tomorrow to have time to make latkes, because...oh, like I NEED a reason.
Posted by: MichelleDoes is make that much of a difference if you use egg substitute? My cholesterol demands it, I'm afraid. But does it come out fairly similar? It's hard, sometimes, without the thickness of a good yoke, that's for sure.
Posted by: nstssjHa, ha. Payback time, you who have been "torturing" me with your photos of Utopia. I live in NYC and can go buy good, good challah any time I want.
Seriously, your loaves look beautiful. Plus homemade bread feed more than just the body.
Posted by: Judith in NYCArticle about copyright relative to recipes:
http://www.washingtonpost.com/wp-dyn/content/article/2006/01/03/AR2006010300316.html
Giving homemade bread is alot like giving hand knit objects. We've all been there.
Helpful hint - if you run out of grateful neighbors, Freeze and make french toast. Yummy
Posted by: claireTucson has more than ten Jews but I'm still running around trying to find a brisket that's bigger than two pounds (and under $5 per).
Your breads look LOVELY. I, too, come from a household where those loaves have always been part of the vernacular. Too bad that some people just don't speak the language.
Happy Holiday!
Posted by: Lynn in TucsonAccording to the cooking blog EGullet, as long as you change "something" ie an ingredient, a quantity, you can post it.....
Posted by: Carmen