To make an olive-oil challah, the cooks at Christopher Kimball’s Milk Street borrow the water roux technique A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves ...
The perfect gluten-free roux only takes a few minutes to make, and it's the base for many sauces and soups. Here's how to make it. Note that the full recipe comes from <a href=" ...
To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread. In this recipe from our cookbook ...