I try to make challah for Shabbos every week - and I always braid my
challah using three strands. I've been playing around with a six-strand braid
lately, but the results are pretty pathetic. I need some more practice before I
One Friday afternoon I tried something even easier than a three-strand braid. Look:
Divide the same amount of dough you would use for one challah into eight or ten
pieces. Roll each piece into a ball and place them around the perimiter of a
greased circular pan. Put the last ball of dough or two in the center, brush with an
egg wash and bake exactly the same way you would a regular challah* - I bake mine
at 350 degrees for about 25 minutes.
My cousin makes her challah in a round pan like this every week - but she's
much braver than me. She sprinkles a different topping on each section of
challah. Some of the topping - sesame seeds, poppy seeds, garlic salt, chopped
onions, and I can't remember what else. Maybe chocolate chips? Eh, probably not,
but totally sounds like something my family would go for.
*If you noticed the aluminum foil key shaped thing in the challah, you're not wrong.
These were my challahs from the Shabbos after Pesach, when there is a custom to
bake schlissel challah.
Are you a Mom?
Of course you are,
your shirt is dirty :)