|A slice of challah from Breaking Breads recipe|
Recently I read Molly on the Range, in which Molly Yeh, who is half Jewish and half Chinese, has a number of challah recipes, and determined to make one or more of them. Then Molly recently said on her blog, My Name Is Yeh that she had encountered the challah made by Uri Scheft, owner of Lehanim Bakery in Tel Aviv and Breads Bakery in New York City, and concluded: "it was the best challah ever and i swore off my own challah recipe. byeeeee."
Enough said. I bought Scheft's newly released Breaking Breads, and set off to make challah his way. Here is my first effort, topped with a mixture of nigella, poppy and sesame seeds:
|Challah from Breaking Breads recipe|
Today I tried again changing two things. First, I put a heavier coating of egg wash atop the bread, and yes, it was shinier, although I have room to improve on that score. A side benefit of a heavier coating of egg was that more seeds adhered to the surface.
|Challah from Breaking Breads recipe - second try|
|Challah from Breaking Breads recipe - second try: crumb|
Scheft's book has many variations on challah, then an extensive chapter on babka, many exotic flatbread techniques, etc. Lots to think about and try. In the meantime, more challah is definitely in the picture.