This egg and honey challah is epitome of what we’ve come to know as “traditional challah,” light and fragrant with a familiar, satisfying “taffy pull” upon breaking.
Note: You can swap active dry yeast for instant yeast in the pre-ferment. If you are using active dry yeast, first dissolve in warm water with a pinch of sugar and let foam about 5-10 minutes before adding the rest of the flour. If using instant yeast, simply combine the 100 g bread flour, 10 g yeast and 150 g warm water and let rest 20-30 minutes until the mixture begins to swell and a few small bubbles appear.
Join Cheryl Holbert on Wednesday, August 25 at 7:30 pm ET to learn how to make challah as part of The Nosher’s High Holidays Cooking Class Series. Register here.
The post This Master Baker’s Ultimate Challah Recipe appeared first on My Jewish Learning.
