Freshly Baked Challah

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.


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