Challah Bread

Happy Friday!

Yesterday I decided to tackle one of the breads on my list: Challah bread. I had originally planned to use a recipe with fresh yeast but there wasn’t any at my local grocery store. So I found another recipe and it was from King Arthur, you can’t go wrong with a bread recipe from King Arthur Flour. The recipe used instant dry yeast and it worked just fine. The process is certainly a lengthy one, 4-5 hours but there’s a lot of inactive time with multiple rises. The dough was easy to work with and I didn’t use my stand mixer.

The taste of the challah bread is different from other breads I’ve made. It’s sweet and salty with a richness (I used oil instead of butter but didn’t need to be kosher), possibly from the egg wash you spread on top before baking. It’s a dense, heavy bread with a spongy interior which is going to make great French toast for our Easter Sunday breakfast!


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