|
Filed under: Recipes, On the Blogs, How To, Slow cooking 
Several months ago I came into temporary possession of a bunch of my great aunt's recipe cards. One of the recipes that was in the stack my cousin lent me is the one for challah that you see above. I was intrigued by it, especially since she had taken time to draw a diagram as to how you go about braiding the bread. However I didn't make it, instead tucking it away in the file folder that held the rest of my thesis research recipes.
Then I saw this post over on Two Fat Als, and the picture they posted of the gorgeous, burnished loaf of challah they had made recently and my heart started afluttering. I wanted to make challah. I've put this recipe down as one to try out this weekend, when I have a few minutes to spend kneading and hanging out as it rises. Challah is actually a great Saturday afternoon project because while it's wonderful fresh, it's even better dredged in an eggy batter and fried up into French Toast on Sunday mornings. Read | Permalink | Email this | Comments
Read more at: . |
