Phewww summer is off to a busy start! Here at makebread HQ we’ve been busy camping, having visitors, and making pizza. Making bread has also been on the docket but I was rushed and didn’t take any pictures of those bakes.
That being said, I wanted to experiment a little bit and revisit an old friend that hasn’t made many appearances on this blog. Say “chello” to my little friend, Challah. Challah bread is a great direction to go if you are looking for something other than straight white bread and or are looking for something slightly softer and sweeter. It pairs wonderfully with jams you’ve made this summer and makes amazing french toast.
If you’re new to Challah, it lies somewhere between “delicious” and “decadent”. On a scale from not-brioche to brioche, it tips more towards being a brioche since it includes egg and sugar. This is probably the only site where you’ll see challah rated on a scale between white bread and brioche, but liek I said it falls somewhere past the halfway point since it is a sweet-ish dough with eggs. For your enjoyment, here’s the chart of where I think challah falls on the scale of “brioche or not brioche”: