I know its been a while. I’ve been baking. but not blogging or taking pictures. Life has been CRAZY. My boys started kindergarten in August. So, I’ve got three kids in three different classes, and that means 3 different teachers who want my time. Which is a lot. Plus, I’m training for another marathon, and planning another Ragnar Relay. so, I’m busy. But hopefully I’ll be back here more often. Gotta get back into the habit..
So, that brings us to this week’s assignment: Challah. I’ve baked this one before, and I bake challah almost every week for french toast or for my synagogue. My standard recipe is from Marcy Goldman and uses fresh yeast. This recipe isn’t really all that different except that it uses milk and butter. Which makes this bread delicious. BUT it makes the bread dairy (duh). But people who keep kosher don’t mix meat and milk, and challah is traditionally served at shabbat dinner. In most homes Shabbat dinner is a meat meal–soup, roast chicken, etc. And so a bread with milk and butter in it just won’t fly.
I mixed it up this morning when I realized that we were running low on french toast. I managed to get it all kneaded together before we left for school and popped it in the fridge to rise. In the evening I braided it, let it rise and baked it off.
of course, my house smelled delicious.
I sliced into it today to taste it with some butter. It was delicious. Tomorrow it’ll turn into about 20 slices for French toast.
To see some other lovely examples of this challah, visit the LYL post at Tuesdays with Dorie