Challah: A Lesson Learned


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I was never any good at girlish things as a child.

Not jump rope nor dressing up Barbie. (Or myself, for that matter.) And certainly not the braiding of any hair.

So it would be accurate to say that the notion that someday I'd attempt to make challah, the braided bread traditionally eaten on the Sabbath and other Jewish holidays — no, that never once crossed my mind.

In fact, when I learned last week that challah was on the schedule for the Bread Baker's Apprentice challenge, I instantly planned to sit this one out.

Me? Braiding? Gummy ropes of dough? I was set to say "No thank you" to failure and disappointment and skip ahead to ciabatta, the next bread on the list. But no, my friends wouldn't allow it. "It's easier than ciabatta," said Heather. "Think of the French toast that you can make after," Geri said.

Since "French toast" is high on the list of magic words in my husband's vocabulary, out came the mixing bowls and the challah-making commenced.

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