My Quest for the Best Challah!

My Quest for the Best Challah!, a photo by ©EpicureanPiranha on Flickr.

Challah is one of my favourite egg breads ~ the aroma of the loaves baking is sublime, and the rich dough is incredibly tender whith just a hint of sweetness! With cold butter, and perhaps some wild berry preserves, I could easily eat a whole loaf when it’s still warm from the oven (I actually did this a few years ago!). But I’d never tried baking one until last year. After researching recipes for this delicious Jewish specialty in my cookbooks and on the web, I had chosen the recipe I’d found in the Fleischmann’s Yeast cookbook. The proportion of butter and eggs seemed the most promising for what I wanted to achieve.

I have to admit that I was very pleased with the results. The baked loaves looked gorgeous, and had a wonderful flavour and texture. But the bread just wasn’t as rich tasting ~ and the dough not as golden ~ as I’d hoped! So I went back to my research, but still could not find a recipe that seemed better. Since I couldn’t find what I was looking for, I decided I’d have to create my own recipe!

I've just published it on my webzine My Quest for the Best Challah!