... Challah!
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.
A bientot!
Kris
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