It's no secret that I've been on a bread-baking bender lately. Since I'm a nice Jewish girl always striving to be a good Jewish wife, one bread that's long been on my list is Challah.
Challah is a braided egg bread, traditionally served on the Jewish sabbath and other special occasions. For a long time, I was convinced that making challah was a virtually unobtainable goal for me because it just seemed so twisty and hard to make. It's even on my 101 in 1001 list (101 goals I'd like to accomplish in 1001 days). I'm not going to say it was easy, but with a few other yeast breads under my belt, I almost felt like I knew what I was doing.
The feeling of accomplishment when this came out successfully was far greater than usual. And going through the sabbath rituals was so much more special that Friday night, knowing that I had made the challah from scratch, with love. This was an amazing-tasting loaf of bread, but it was so much more than that too. Including the best french toast I've ever had, which I'll share with you soon!
You can find Peter Reinhart's challah recipe, straight from The Bread Baker's Apprentice, over here at Google Books!