Ruthie Rousso, journalist, chef, lecturer, culinary consultant and TV presenter, shows us how to
make a stretchy and fluffy challah, a fundamentally luxurious bread, the kind of bread that
tastes as decadent as it looks.
IN THIS BOX YOU’LL FIND:
Olive oil and herbmix
Challah: Wheat, gluten, eggs
What you’ll need at home
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