Sheida seemed to disapprove of that joke. Can't imagine why.
This is the second challah recipe that I've tried, and while it did make lovely stuffed French toast, I can't say it was any better than the other recipe I've used. I think it might have been just a little less complicated, but don't quote me on that.
I like challah, so I make it fairly often, even though I'm not really Jewish. It's a nice, soft, sweet, dense bread that makes awesome toast, especially garlic toast. It's also pretty impressive-looking.
It's even pretty before it's baked:
Challah requires a lot of time, which makes some people reluctant to try it, but for me, that's a positive. I like any recipe that requires me to take some time and really experience the food, ya know?
Anyhow, I didn't really modify the recipe in any way, so I won't repost it. You can find it here, at Food for Poems, which is a pretty spiffy blog if you happen to be both an English major and a foodie, like myself.
If you've got a few hours and a bunch of bread flour, I definitely recommend challah. Especially during the holidays. There's no better way to make your relatives stop asking exactly what you're going to do with that Liberal Arts degree.
by the little cabbages at 6/24/2010 03:08:00 PM