...like somethin’ from the oven.
At least, so went the Pillsbury jingle from some time back. But when I want to say lovin’, I’m not poppin’ any Pills into the oven. It’s gonna be one of these bad boys:
The loaf has been braided and left to rise for about an hour.
A thin coating of egg wash is brushed on and a sprinkling of poppy seeds applied.
Thirty minutes in a 350°F oven and it’s Challah o’ Clock.
I try not to eat a lot of bready stuff these days, but my weekly challah loaf is one of my weaknesses. A finer way to start the weekend - Shabbat dinner with family, good friends, and a fine Butter Conveyance Device - has yet to be invented.
Update: This loaf got especially good reviews, and the only thing I could think of that might differentiate it was my using date honey instead of the usual buckwheat or tupelo honey. Date honey (silan in Hebrew) is not bee honey; it is, rather, a syrup produced from the sweet fruit of the date palm. We have a bottle that we purchased at Masada last year, and it’s hard to imagine a more appropriate ingredient for a loaf of challah!