Challah is a special, magical bread. It’s soft, sweet, golden and eggy… completely addictive and drop dead gorgeous. I’ve witnessed, participated in and enjoyed the benefits of others’ challah making in the past, but never attempted do it beginning to end all by myself. This weekend, that changed, and I think I fell in love.
Have you ever heard of Flow – the state of being totally engrossed in and energized by something? Apparently that’s me when I’m making challah.
Round braided challahs started silently invading my carb-heavy Instagram feed last week, and I could not get them out of my head. The circular variety is traditional for Rosh Hashanah, the Jewish New year, which is coming up this Wednesday. That seemed like a great excuse to give it a go.
Bread making and anything yeast-related typically intimidates me, but this time, I decided, would be different. I used Smitten Kitchen’s recipe and meticulously measured the water temperature and weighed all of my ingredients out on the scale. I let the dough rise in our garage, much warmer than our over air conditioned house. And best of all, I braided.
The challahs turned out pretty great… but I want to raise the bar. I want them to be sweeter and eggier. I want to try new types of braids. And I want to try to make challah baking into something of a ritual. Weekly is aggressive, but even every couple of months might be a good place to start.
Have any good tips or recipes? Send them my way!
Until We Eat Again,
Two Happy Cooks