Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! And the way it practically glows on the table! Slice yourself a piece and cherish the pillow-soft interior, simultaneously rich and slightly sweet. Challah is a bread that should be in everyone’s repertoire. For celebrating everything from Hanukkah to Sunday supper, challah is the just the bread for the job.
The real magic comes in braiding the loaf. Even a simple three-stranded braid is impressive, though a four- or six-stranded braid (as shown below) will bring the house down. For major celebrations, like the Jewish high holidays, you can also coil the long braided loaf into a circle. A simple brushing of egg white is all you need to make that loaf shiny and magnificent.
What to Do with Leftover Challah
We all know that leftover challah should go directly into a frying pan to make French toast. I also love it in bread puddings and even for sandwiches — it might sound a little strange, but challah piled high with thin-cut roast beef is pure heaven.
For celebrations big and small, there is nothing better.
INGREDIENTS
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500g plain flour/4cups
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250 ml milk
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1 tsp salt
Here is how to prepare it:
Instructions Next Page
