Challah

Bread baking, other than pizza or the old standby, olive oil bread, has been few and far between lately. An article about challah caught my eye last week so I decided to give it a try.

I used a recipe from A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World by Maggie Glezer, and the results were fantastic!

It was slightly sweet, with the subtle perfume of honey, and soft as a feather.


yeast slurry and egg/honey/oil mixture




before the flour goes in


ready for first rising


after second rising, ready to go into the oven


golden loaves


Here's what I wrote about challah on Like to Cook earlier this week.