I learned how to bake challah a little over a year ago in the kitchen at my shul. Ever since then, I have made fresh challot for every Shabbat. To me, the smell of challah wafting through our house is such a sweet reminder of the coming of Shabbat. And as sentimental as this sounds, I also love knowing that while I am making my challot that there are thousands of other Jewish women all over the world doing the same exact thing as they prepare for Shabbat.
Last week Babka Nosher shared her challah recipe which is a little different than my recipe. I decided that it would be fun to try another recipe. So here's a look at how our Shabbat challot came out. And oh were they DELICIOUS! Thanks Babka Nosher!
6 comments:
Oooh - They turned out beautiful! I'm glad you enjoyed them! Did you double the recipe? Thanks for the link, too!
No, I didn't double the recipe - that is the excat measurements of your recipe. However, these got a little more rising time than usual. I braided them and went to work leaving PHD in charge of baking. He got busy doing something and they ended up rising for almost 3 hours!
I use my Mom's recipe to make challah, and it turns out differently every week. One shabbat I had my parents over for dinner, and my dad tasted the challah and said: "Mom, this is great! Maybe you should ask Annie for the recipe." To which my Mom responded: "glad to hear you like it, Dad, it IS my recipe."
Amazing.
They look good to me.
Have you tried adding a little saffron. My wife does and it gives the Challah a rich look.
Those are sure beautiful Challot! And thanks for sharing the recipe...I needed one.
Post a Comment