We’ve had a little cold snap here, a sure sign that fall officially starts tomorrow. So, I’m embracing this crisp fall weather and making my Italian Tortellini Soup tonight. And what goes better with soup than homemade bread?
I wanted to try something new and saw this lovely challah recipe over at one of my favorite blogs, Dinner A Love Story. Jenny used her cousins recipe that seems to be a proven winner and I had to give it a try.
Challah is basically a beautiful braided yeast bread that has a slightly sweet taste and contains eggs. Now, I didn’t do the traditional elaborate double braid seen in the original recipe. Shoot…I have trouble making a normal looking regular braided loaf (see the sad bump in this current loaf below). I blame it on having boys. And the fact that I don’t braid my own hair either. And my mom didn’t braid my hair much (sorry mom, but true). We’re a long line of non-braiders.
Bread. Beautiful, shiny challah bread. On the menu tonight at our house. I was delighted at how easy it was to put together.
Here it is right before baking…
And the resulting yumminess…
Don’t mind her bump…it all tastes the same.
I think I’m becoming more confortable with yeast breads. They don’t scare me. Nope.
Oh and I followed the directions and let all the kneading happen in the mixer. Worked out perfect. Love that! Hate kneading. Evidence? Here and Here. I also cut the recipe in half, which makes one nice loaf.
Jewish bread with Italian soup? Sure, why not! I’m only a few days past Rosh Hashanah. Thanks to Jenny at DALS for introducing me to a home run once again!Pin It