Challah Back!


File this under “Success!”

I’ve never made challah before, but I don’t usually have a lot of problems with bread.

I got this recipe from allrecipes.com. It appealed to me because it asked for 1/2 cup of honey, and I wanted it to have a hint of sweetness. But it did seem like such a shame to cover the soon to be deep brown crust with poppy seeds, so I left them off.

I have problems sometimes knowing exactly when to stop kneading, so I followed the advice of my baking instructor from school and did it in the mixer and only mixed until the dough started to climb the dough hook. I cooked it until it reached an internal temperature of 200 degrees and voila!

I’m pretty pleased with myself. It will be made again, and next time – more complex braids!

1154 days ago lex