I made challah today. It’s basically an egg bread that you’re supposed to eat on jewish holidays. Pretty delicious. My aunt gave me this cook book like 5 years ago and I never used it, until today. I wasn’t that impressed. It was your basic challah recipe, but the recipe said to refrigerate the dough to rise overnight and I only realized this halfway through making the bread. But I got impatient and just made it after 2 hours. It was…. okay.
I MIGHT have and organizational problem…
happy yeast 🙂
1 cup flour…
2 cups flour…
3 cups flour….
4.5 cups flour and the cup of water that was in the ingredients list but not in the directions…
ready to rise
exploding from bowl
ready to be braided… ooohhh ahhhhh
post-braiding, pre-pre-oven rising and glazing (this is a 5 braid. I’m very proud of it.)
ready for the oven!
it really needs salt. like REALLY badly. but at least it’s pretty 🙂