Challah for a Friday night
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:
A round braided challah you can bake in a crock pot
Shaping the braid or the turban
The flatbread challah: the fastest ever
Braiding the fancy six-strand challah
Whole Grain Challah With Cranberries and Orange Zest
And challah can be made from our brioche dough formula, here shaped into Mallorca buns…
Happy Friday!
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