The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Challah with sour dough and baker's yeast

Olof's picture
Olof

Challah with sour dough and baker's yeast

I'd been meaning to make Challah for a long time but never found the courage. These breads always look so beautiful. Reading Carol Ungar's account of recovering her family's tradition, 'Grandma's Lost Challah, Found', I was inspired to have a go. I used a recipe from Maggie Glezer’s book, A Blessing of Bread, recited by TFL member Zolablue with photos from her own bake.

The bread turned out just fine, a little firm yet soft and tasted very nice. To keep complexity at minimum I opted for a three strand braid. Due to the sour dough, the bread kept pretty well until the next day. However, I sliced and froze most of what we didn't consume on the day of the bake. Lightly toasted, those slices were absolutely fabulous.

 

Comments

isand66's picture
isand66

Very nice looking Challah!

I have not made a sourdough version yet myself yet so I will have to give this one a go soon.

Regards,
Ian

varda's picture
varda

That's an amazing looking braid.   Your first time?   Terrific.  -Varda

dabrownman's picture
dabrownman

is French toast in your future!  What nice bread.