I admire bakers of beautiful challahs (challot)! There’s nothing more special for Friday night than a homemade challah. The aroma that fills the house is magical. And the leftovers on Saturday morning for French toast? Delicious!
The last challah I made was really lovely. I carefully coated it with egg yolk, so it was shiny and looked so appealing. Sometime, I’ll show a picture of that challah — and how proud I was! Sadly, it was so heavy, we should have just shellacked it and kept it as decoration. Not my best moment in the kitchen . . .
If you love to bake and would like to try your hand at making a challah, take a look at this video. I’ll bet you’ll do far better than I did!
Step-by-Step Instructions on how to braid a six-strand challah.