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<DIV><FONT face=Arial size=2><FONT face="Times New Roman" size=3>"Someone just
told me that one is required to remove<BR>chalah from cake dough as well as
bread dough. Has<BR>anybody else heard this? Is there a
difference<BR>between a commercial baker and home
baker?"</FONT></FONT></DIV>
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<DIV><FONT face=Arial size=2><FONT face="Times New Roman" size=3>You need
something like 12 cups of flour to separate challah with a bracha, and I think
8-9 cups even without a bracha. That's more than you would generally use baking
cake at home.</FONT></FONT></DIV>
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<DIV><FONT face=Arial size=2><FONT face="Times New Roman" size=3>I think there
are also questions about whether the recipe includes water, whether water is the
primary liquid, etc - in some cases one would take challah from cake
without a bracha.</FONT></FONT></DIV>
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<DIV><FONT face=Arial size=2><FONT face="Times New Roman" size=3>-
Ilana</FONT></DIV>
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