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
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
It baked up to the required internal
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
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.
Rose Levy Beranbaum