Challah (or Egg Bread as it’s known in the Midwest) is one of the most attractive loaves of bread one can make. It’s yellowy soft interior and deep brown braided exterior is a feast for the eyes and taste buds. This was a nice recipe because I had limited time and wanted to bake something celebratory. It was not as rich as other Challah loaves I have made in the past, but the flavour was just as good. I decided to make the double-decker loaf. I did not situate the top braid on centre so as it proofed, the top braid started listing starboard! The spring made it worse, but it still looked impressive. The crumb was soft and slightly sweet and the egg wash provide a bit of a chew to the crust. The best part? Leftovers make the yummy french toast!
Challah, celebration style
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