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.
Do the over under method here for the four pieces.
The take two pieces and cross the left over the right.
Then tuck the ends under.
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How did I miss this??