Berches (Pain Au Pavot)

Published Jan. 23, 2009 at 9:33 p.m.
Berches is the name for Challah in German and western Yiddish. This version is the traditional old-fashioned kind made with a minimal amount of fat and sugar and no eggs except in the glaze. It has a thin crispy crust and a chewy crumb with a plain but excellent flavor. Recipe time does not include proofing time. -- posted by Celticevergreen


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