Traditional Challah

Challah

has to be one of the most

beautiful of all braided breads,

when made properly.

My challah resembled

the giant fish

Julia Child tackled.

It just kept growing!

 All the while, a challah

song kept coming to mind

but it wasn't as cute 

as this little sweet 

one.

First up making the sponge;

the most fun step in Rose's bread recipes.

Flour, water, honey and eggs whisked together

and then blanketed with flour, yeast and salt.

Time to add the rest of the ingredients:

eggs, oil, honey and vinegar.

Mixed with the dough hook until

 nice and smooth and definitely tacky.

A few steamy warm risings in between 

a quick knead, the proverbial 

business letter fold, dividing the dough

and braiding.

It baked up to the required internal

temperature

and voila!

Giant challah.

What to do with this massive loaf?

First, toast and tea.

And then a French Toast Casserole. 

It's been on my bucket list forever.

I used this recipe, 

subbing the Trader Joe's dried fruit blend

with golden raisins, cherries and blueberries,

plus one added teaspoon of orange oil.

The aroma bubbling out of the oven

was amazing.

A slight drizzle of  maple syrup

and it was delicious.

The challah texture stands up

perfectly during baking.

I had fun reading about the 

significance of challah

in the Jewish faith.

Very glad this lovely bread

is shared with the rest of the world.

Now I'm off to surprise

my brother with most

of this casserole.

~

The Bread Bible

by

Rose Levy Beranbaum