Challah is a bread that is as much fun to make as it is to eat. The dough lends itself to more intricate shaping, and for this week I’ll braid it into a round. When I’ve taught my children how to do this, we practice with play dough! This challah is mildly sweet and naturally leavened. You won’t find a tangy sourdough flavor, though – just buttery and complex! It’s mild enough to accompany a savory meal, and sweet enough to pair with jam. It makes a gorgeous centerpiece for a dinner party and freezes well to save for another day. I use whey from homemade yogurt as part of the liquid, adding to the depth of flavor. Challah is more dense than fluffy, yet very tender. We’ve enjoyed it fresh and toasted; my first slice is usually without butter. That’s my bread test: if I can enjoy a piece of bread without anything on it, it passes the test. This one passes with flying colors!
I will be baking on Thursday, April 20th and Friday, April 21st. Please place your orders by Monday, April 17th in order to reserve your loaf! Challah rounds are $9 this week, and pickup is at the college or at my home in Hillsdale. Do reach out with any questions or special requests!