Saturday, 17 December 2011

Challah, Challah, it's good to bake bread...

Jewish egg bread that is heavenly.


becomes this

and then this:

I was delighted with how the loaf turned out, as I haven't made it for years.  Thank goodness I found some poppy seeds in the cupboard to go on top of the egg  glaze.  We (five of us) ate the best part of this at lunchtime today with leek and potato soup. It has two eggs, butter and sugar in addition to the "usual" ingredients. Very sluggish at rising due to the high fat content but the texture is like satin.

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