Challah 


I love a good, enriched bread! If you know me, you know that I make challah throughout the year, not just around Hanukkah. I’ve used the same recipe for years and years and years, with only a couple tweaks. While I always try to create my own recipes, this one is foolproof. Instead of using 3 1/2 cups plus 3 1/2 cups of flour, I use 3 1/2 plus slightly less than 3 cups of flour. Any more, and I find that the dough gets tough. I also let the loaf bake for 30 minutes total, instead of 25. At 25, the color is not quite there (at least in my oven).

Enjoy it toasted, French toasted, baked in bread pudding, plain, by the handful, by the loaf, the possibilities are endless.

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