This was my first time making challah, although I’ve made some similarly egg-and-butter rich breads. Feeling overly satiated after Thanksgiving, I made half the recipe for one loaf, rather than baking two and freezing one. I already have a loaf of pumpernickel in the freezer waiting for an occasion or opportunity. The challah, baked from a recipe contributed by Lauren Groveman in Baking With Julia, is both delicious and beautiful.
Like brioche, challah is a bread rich in dairy products – milk, eggs, and butter – lending it a soft, luscious and slightly chewy texture. To see and read about challah as baked by other bakers, follow their links on the Tuesdays With Dorie blog.
Challah, as painted by my friend Judith McCabe Jarvis.