Baking challah on a Friday morning (or afternoon, if you’re a procrastinator like me) is a time-honored tradition. But it can also be intimidating to try out. A family’s challah recipe is always a work in process – it can take weeks, months or years to tweak it to just the way you want it. This one is no different!
Here are a few helpful notes:
- This is probably one of the fastest challah recipes you’ll find. I just don’t have the patience or discipline to start at 8am, but I haven’t found it to be necessary. Make sure to allow ~3 hours from start to finish.
- Feel free to change the amount of honey if you like your challah sweeter or more savory. You can also try all sorts of different flavors, inside or outside! Some popular options: chocolate chips, olives, apple raisins and cinnamon, sesame seeds or (our favorite) everything bagel seasoning!
- The bowl of hot water while your dough and braided challah rise is so important. It keeps your dough rising without the drying effect of actually turning the oven on. I use our electric kettle to heat the water separately while I’m doing other tasks.
[mv_create key=”5″ type=”recipe” title=”Sweet, Eggy Challah” thumbnail=”https://www.thefamilyvoyage.com/wp-content/uploads/2020/05/sweet-eggy-challah.jpg”]
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