Challah!

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Makes: 1 large loaf

Time: At least 3 hours, largely unattended

The traditional Sabbath bread of European Jews is rich, eggy, and very, very tender.  There is enough dough to make a festive braided loaf, which is easy to make and fun to shape. However, unless you have a large food processor (one with at least an 11-cup workbowl), you will have to make this by hand or with a standing mixer. Leftover Challah makes excellent French toast or can be used in bread pudding. Recipe from How to Cook Everything.

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Posted in Baking, Middle Eastern