Full Recipe
Author
The Big Book of Bread | 2024-07-05
Description
Sweetened with honey and enriched with eggs and oil, this challah recipe yields a gorgeous loaf with a feathery crumb and golden hue. Use it to make braided loaves that are both delicious and symbolic. The soft, tender, eggy bread is traditionally baked on Fridays and served as an accompaniment to Shabbat dinner, though there's no reason you couldn't make it for any day of the week. Here, we've included instructions for a simple three-stand braid; find details on how to make a more elaborate six-strand braid in the “tips,” below. This recipe comes from our cookbook, the Big Book of Bread. Order it now!
