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Sourdough Challah (Egg) Bread


Number of Servings: 1 Loaf
Prep Time:  15 Minutes

Cook Time:  30 Minutes

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1 cup sourdough starter (
2 eggs (I use the “free run” eggs because I don’t like battery cages for hens, but that is me…)
1/3 cup sugar (or honey or molasses (whatever sweetener you like))
1/3 cup olive oil (could substitute canola or even butter if you want)
1/2 teaspoon Salt
3 2/3 cup unbleached flour (can go up to 5 cups)


Add all ingredients, in this order, to your bread machine & use the dough setting.

If dough is too moist after beginning of mixing, add more flour; if it is too dry, add warm water by the tablespoon.

Once kneed cycle is done in the machine turn out onto a lightly floured surface, cut into two equal sized balls.

Place in slightly oiled bread pans, cover with moist clean cloth and let rise in warm (not hot) place. I let mine rise for 24 hours and they nicely doubled in size.

Bake at 350 F for 30 to 35 minutes


the loaf in the pictures was allowed to rise in a warm (not hot) location for about 12 hours before I cooked it. Sometimes, depending on the temp in the house it’ll rise more quickly than others.

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By |2018-12-02T01:56:32-05:00June 11th, 2011|Recipe|Comments Off on Sourdough Challah (Egg) Bread