When we have a loaf of challah in the house its lucky if it makes it to the next day. I love it. It is sweet and light and doughy and I just eat it slice, after slice, after slice. As soon as I had my first taste of challah I knew I wanted to make it. But it was the braiding and the fact that I heard it was incredibly difficult to make that has kept me out of the kitchen.
As I was browsing through food writer, Melissa Clark’s, blog I found a challah recipe that looked “doable.” Since Hanukkah is upon us I decided there’s no time like the present. I baked this on Sunday and I was glad because the only part that needed a full free day was the rising part, but other than that is was easy and simple. Even the braiding part wasn’t that bad, promise. Take a look at my pictures and you will see exactly how to do it. It bakes into a light, beautifully browned, doughy, slice of heaven.
Side Note: I would hold off on the last 1/2 cup of flour. Also if making this in a kitchen aid mixer make sure not to over mix, save the final kneading for your hands.
Then tuck the ends under.
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