Bread was always something I wanted to be able to make from scratch. A foolproof, dependable recipe that everyone can enjoy, with no boundaries on versatility A few years ago I tried challah. One and one time only in my life and it hasn’t really been something that I have come across since. Probably because it’s traditionally Jewish, eaten on Shabbat and our local supermarket in Dublin is big on sliced pan and farmhouse brown bread, while the closest one in Salamanca specialises in warm, fresh French baguettes and ciabattas. What I really liked about challah was naturally it’s pretty appearance, all woven and shiny. But the taste was very special – a sort of fresh scones and croissant hybrid.
As an avid Bloglovin’ user, The Kitchn is a blog I follow that I make time to read every single day. A few weeks ago, they posted a challah recipe in their ‘Cooking Lessons from the Kitchn’ series. It was well-written and illustrated, seemed east to follow, so I tried it myself last week. Although the recipe took some time with the proving of the dough, it was well worth the patience and the bread turned out perfectly. It was my first attempt so I only did three braids, but the loaf was huge and lasted right up until yesterday. I’m making this one of my go-to recipes and really recommend you all give it a shot. Even if you’re not a huge carb fan, challah would make a beautiful hostess gift at a friends dinner party. Click here for The Kitchn blog and here for the challah recipe. You won’t regret it!
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