Posts Tagged: challah Results 52
This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday. If you got to this recipe and it’s already Friday go ahead and make my super popular classic Challah recipe.
A Tel Aviv coffee shop is offering free challahs for those who need them in a novel way — by leaving challahs on café tables for an hour each Friday afternoon.
Once a month, I teach a class in baking challah. There are no machines involved. The (adult) students and I gather the ingredients, proof the yeast, mix in the flour and sugar, eggs and honey, salt and oil. Month in month out, we work off of the same recipe and turn and twist, punch and knead, fold and braid. And never has the resulting bread tasted the same as the batch made the month before. Each challah, like each of us, is unique. Just as we are a mixture of nature and nurture, so too is the finished challah a mixture of the measured ingredients and the care those ingredients received. For challah, I have come to see, while clearly bread that we eat, is also a metaphor for life.
There is hardly anything more enjoyable on a Friday night than a pot Shabbat dinner — complete with canna-challah and potso-ball soup! I have made many challah’s in my day, and experimented with countless recipes, but hands down, my mother’s challah recipe is literally the best I have ever made…or had. So I decided to “kick it up a notch” (as Emeril says) with my favorite herb and some fun toppings. Bon appétit and Shabbat shalom!