It’s Hanukkah! Imagine how many families around the world are breaking challah, the quintessential Jewish bread, as part of their celebratory meals and gatherings! We are proud to join in as part of our Tuesday with Dorie baking group.
The challah recipe is by contributing baker Lauren Groveman. It is a brioche type of bread that is less sweet and less buttery than the traditional brioche. What goes into the dough seems to vary based on the different recipes, however, as some fellow bakers commented this recipe is not pareve and cannot be eaten with meat dishes.
Braiding the challah is fun. I went with the traditional three-stranded braid. Don’t you love the zig-zags on top? But there are other possibilities of how to shape the bread. Think six-stranded braid or two braids on top of one another!
We tasted the bread right out of the oven, however, the taste was a bit to eggy to be enjoyed with our dinner. The remaining of the loaf stayed on the kitchen counter for a few days, then it went into the freezer, then it went into the slow cooker and transformed itself into an apple bread pudding.
The bottom crust of the challah became too thick for my liking. That seems to be a problem that I keep experiencing with brioche dough. Do you have any suggestions for improvement?