Traditional Challah

This is a gorgeous bread, both in flavour and texture: it’s light and airy with the perfect level of sweetness for my family’s tastes.

The bread is enriched with eggs, oil and honey and takes a fair bit of time to make, but most of it is waiting time. It can be made in 1 day, which is what I did, but the dough can also be refrigerated at different stages if that’s more convenient…..this also helps to develop the flavour.

Though I’ve made challah before, I’ve never attempted a braid. I used the instructions on the King Arthur website for the 6-strand braid…..I think I should have practiced with cords first : ) Here's the link http://www.kingarthurflour.com/blog/2012/03/09/shaping-braids-6-strands-without-using-6-hands/

I was hoping to have leftover challah for French toast but it wasn’t meant to be from this loaf…I’ll have to make another soon!