Challah

Challah

Challah

What kind of mother would I be if I didn’t bake the family challah? Especially a mother who went to pastry school. Mothers come in all shapes and sizes, and provide a wide array of services to their families. Many mothers are the breadwinners of their families; some moms drive carpool, oversee homework or fix boo-boo’s. Me, well, I make baked goods for my family.

I find the smell of challah baking in the oven permeates the house, and makes it a home. I was sitting with my mother the other day and she was sharing her memories of what the holidays were like growing up in her house. Her most vivid memories were those of the smells and tastes of the dishes her mother prepared, especially her sponge cake. It’s interesting, but when we reflect on warm times with our families, it seems to be food that brings back those cherished thoughts.

To me, this homemade challah is just a big ‘ol loaf-of-love. You have to put your heart and soul into making it. It takes time, and a whole lot of kneading, but the pay-off is the end result.  Whenever I see these famous chefs interviewed, they always talk about the food that their mother’s or grandmother’s made that brings back warm memories of their childhood’s. Especially Wolfgang Puck. He always refers to his mother’s cooking, and many of the dishes he serves today were inspired by her recipes. I guess that’s what I’m trying do to with my two sons…create warm memories. I hope I do.

Recipe

Braided Challah

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Challah

Challah

11 thoughts on “Challah

  1. Hi Sheryl. I made my first challah using your recipe. It baked well – lovely colour and lovely crumb – and tasted great. However, when I came to braid it after it had beautifully tripled in size, it was still quite sticky which meant the braiding was a bit messy (not like your lovely photograph) and the result after the second rise was a little flat. Can I please ask: roughly how long do you knead it for after the mix with the paddle attachment? I did 10 minutes with the dough hook but and it was beautifully silky smooth like brioche dough but maybe it needed longer? Also, roughly how much additional flour do you think you add throughout the process? I am guessing I needed a fair bit more and this was probably my downfall. I probably only used an extra 3 or 4 tablespoons. I have never eaten challah before but had been thinking about it for a while and will try again. I particularly liked it warm with blueberry preserve and cold with cream cheese and smoked salmon. Thank you for your recipe and for the tips, if you have time. Great blog!

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