Reaching into my Jewish roots, I recently participated a Challah Baking night. Using a timeless recipe, I was surprised how easy baking bread was. We began by mixing the wet and dry ingredients separately; allotting time to discuss the religious importance of Challah while I secretly watched the yeast rise. After adding the ingredients together, we punched, whacked and kneaded the bread to create that soft, doughy texture.
Differentiating plain bread from challah requires braiding three separate long pieces of dough into a tight braid. Once the dough has been braided, we carefully brushed our challah with plain egg.
To add flare, I drizzled cranberries, sesame and a sugar + flour mixture for additional sweetness. Popped in the oven and ready for Shabbat.