Challah is one of those traditional Jewish edibles rarely attempted in the home, akin to falafel. Funny enough, I’ve been privy to homemade versions of both — made by goyim! T. has made falafel not once but twice, with a third time in the wings. And M. has practiced and perfected a challah recipe by King Arthur Flour.
After much time spent rising, M. began to shape the dough. She first folded it over to “expel the carbon dioxide.”
She then rolled out snakes to start the braiding process.
For this loaf, M. went with the popular three-strand braid. Another slightly more confusing option is the four-strand braid.
After some more quality rising, it was time to brush the challah a final time with an egg wash.
Braided Challah by King Arthur Flour
- Four-strand braid recipe available here
M. and T. have motivated me to perfect the latke; stay tuned for updates!