Help me make terrific challah.
I've tried three or four different challah recipes to the letter, and they've all turned out exactly the same, even with different ovens: way too hard crust (one injured the roof of my mouth), too pale inside, and crumbs fall on the floor if I so much as breathe on it. I want challah to be the complete opposite, just like in the store, only better: very moist inside, yellow, and an almost non-existent crust. (Ok, if the yellow is only food coloring I can survive without that.)
is very helpful (it started me thinking about making challah again *drool*) and I'm going to buy this book
mentioned in the thread which looks really good, but I'm wondering if anyone has any specific advice about challah. Thanks.
Oh--and I have a bread machine, but so far haven't ever used it for challah.