THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Short Orders

Less is more

By Elizabeth Navisky
Globe Correspondent / December 31, 2008

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An eggless challah sounds like an oxymoron: How can egg bread be made without eggs? Quite easily, it turns out, for the folks at Blacker's Bakeshop in Newton. They have come up with an egg-free version of the traditional Jewish bread ($5) that's a welcome treat for egg-allergy sufferers and ovo-eaters alike. The dough is similar to white bread, but ... (Full article: 136 words)

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