Thursday, April 4, 2013


 I got this recipe from a friend in the Ankh-Morpork Knitter's [sic] Guild. Challah (basically don't pronounce the 'c') is a traditionally Jewish, eggy bread. I'm told to officially be Challah it must be an egg rich dough, braided/plaited, with an egg glaze.
 And with inspiration from the same group, I used some scraps to make these cute little Demon Buns.
This is the first time I've made bread that has been eaten before going stale.

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