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