Challah for a Friday night

Photo by Stephen Scott Gross

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). We’ve done this versatile favorite many times here on the website, and of course, in our 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:

A round braided challah you can bake in a crock pot

crock pot challah

Shaping the braid or the turban

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The flatbread challah: the fastest ever

Braiding the fancy six-strand challah

How to: Six Strand Braided Challah | Artisan Bread in Five Minutes a Day

Apples and Honey Challah

Apple and Honey Challah Recipe | Artisan Bread in Five Minutes a Day

Whole Grain Challah With Cranberries and Orange Zest

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And challah can be made from our brioche dough formula, here shaped into Mallorca buns…

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Happy Friday!