Sunday, September 11, 2011
Yea, it was kinda cool.
Like, the yeast bubbling up and stuff and then the dough rising and then me having to punch it down? I enjoyed it immensely.
In my mind I thought I would be slicing into challah that was really sweet and yellow inside; kind of like the ones I get at the supermarket bakery. When I sliced into my challah, it was white inside and had only a bit of sweetness.
After further investigation, I found out that I had made traditional challah. The stuff that I get at the supermarket is dyed yellow, has a ton of extra butter and eggs added to it, and is generally inauthentic.
I was kind of shocked when I found that out. In any event, after my discovery was made I enjoyed my challah 1000x more.
It is super soft and very tender and tastes great alone or slathered with butter or other spreads.I ate my piece(s) with apple butter smeared on top of salted butter. YUM.
I used this recipe, but next time I make it I'll probably look for another one that calls for butter instead of oil and a bit more sugar or honey.
So, that's my challah story. It is absolutely not difficult to make and I'll probably make it over and over again.