November 18, 2008 by elisfoods
If you haven’t had challah you are missing something! A wonderful enriched bread with eggs, sweeteners, and tradition. I make it every week and this week I sent two loaves home with family. That is part of the fun of baking! I needed to make another batch for the rest of the week and thought I would share my loaf with everyone.
Pre Bake Challah
The next day after a 15 hour fermentation (this is made with levain and no commercial yeast) I baked in a 425 degree oven for 25 minutes. Removed and allowed to cool. Challah has a wonderful texture and this recipe has a great taste made with honey and levain. Makes amazing french toast and grilled cheese (my favorite is Havarti).
- Challah Crumb
2 tblsp milk
Cinnamon to taste
Butter for pan
Whisk together ingredients after slicing challah slices 1/2 inch thick. Coat slices of bread and place in heated pan with butter. Brown several minutes on both sides 3-5 minutes each side. Remove and sprinkle with powdered sugar or syrup. My favorite is fresh blueberries and powdered sugar.