It’s Friday night at the end of April, and I’m still baking (this is, after all, Minnesota). I know challah as a traditional Jewish bread but it’s a close relative of a whole family of enriched, sweetened breads. The most famous is brioche (see link below), which is twice as enriched–with butter. Challah’s lighter, and it works well with butter, or any vegetable oil (including coconut oil; melt it first). There are many versions of this versatile favorite here on the website, and of course, in the books. Here are some of my favorites–the first link includes the dough recipe for a basic white-flour challah. All these recipe-links will open in a new tab:
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