The Challah That We Built
Nov 21st, 2008 by Marilyn
This is the challah.
This is the soup
that soaked up the crusts
that were cut from the challah that we built.
This is French toast
that used up some slices
before crusts filled the soup
that came from the challah that we built.
This is the sandwich, all stacked up and new
that made a fine lunch
before the French toast
and the crusts in the soup
that came from the challah that we built.
This is the butter
on bread from the oven
that made a fine lunch
and lovely French toast
and crusts in the soup
that came from the challah that we built.
This is the dough
all egg-washed for shine
that went in the oven
got slathered with butter
and made a fine lunch
and lovely French toast
and crusts in the soup
and it all came from one challah
that we built.
* please note that the extra dough in the “egg wash shine” photo is a small roll that Josie braided, baked and consumed immediately, thus making it ineligible for the “all-from-one-challah” game. Just so you know.
Build your own challah and watch it disappear! With all the traditional challah recipes in the world, I hold this one – from King Arthur Flour – reliably above all others. Try the four-strand braiding technique or simply stick with the easy three-strand and break out the butter. When you’re down to the last crumbs, you’ll know it’s time to make more.
One beautiful challah… so many delicious and beautiful ways! Loves it!
Thanks for making me smile this morning!
Mmmmm, challah French toast is our favorite.
I really want to try making my own some time, but I have to admit I’m intimidated by yeast.
oh….yum!!! i could eat the whole thing!! we wouldn’t even make it to the sandwich phase, much less the french toast stage! haha
mmmmmmm, especially with poppy seeds
french toast……………………………..
What a useful loaf!
I’m hungry now.
Incredible!! looks better than what we used to get from the Deli when I was a kid!! WOW!!
averagebetty: thanks, dear! The only thing I didn’t show was me licking up the crumbs.
Bridget: any time!
Karen: go for it with this challah – it’s a very forgiving dough, and however it comes out, it tastes great. Good luck!
Natalie: well, yes, there is the temptation to just rip the whole thing apart fresh from the oven. That’s what the little “extra” is for – instant gratification.
modernemama: some people love it with sesame seeds, or caraway, or nothing. For us it’s poppyseeds or nothing at all!
Reno-T (Jean): the only other french toast that even comes *close* is made with brioche – and they’re pretty darn close cousins in the bread world. And both drooly good.
Amy H: I agree! That loaf was like the Giving Tree of challahs.
Cathy: why thanks! I love deli & bakery challahs, but there’s nothing like filling up the house with that bread-baking aroma. It’s maddening.
Very nice looking challah! I especially love the closeup photos of the soft crust and creamy crumb.
Now the cadence of this post is echoing in my head… I love it! And the original challah is a beautiful loaf. Makes me crave the challah French toast we used to have on Saturday mornings when I was a little girl.
i can smell it baking now.
What a delightful post! Glad to see our Challah recipe becoming so many things to so many people, and I love your writing style for the post as well. It reminds me of ‘The Jacket I Wear in the Snow’.
Happy Baking!
MaryJane @ King Arthur Flour
I have a rumbley in my tumbley that now screams for some of it’s own delicious Challah. There may just have to be some at the Thanksgiving table this next week!
Good Gracious, what soup is that? I think it beats all soups in tasty-photo-making-ability in the history of tasty-soup-photos ever. Period. Done and done. Beautiful. This should be turned into a children’s book for parents of the gastronomic influence.
I don’t bake, ever. Well, that’s not entirely true. I once made chocolate chip cookies from scratch. It took so long to scoop out all those little balls of dough that I almost lost it and threw the whole batch out the window! Seriously, I swear it made 4 dozen cookies. I like cookies as much as the next person but 4 dozen is just too many unless my brother comes to visit.
With all that in mind, I actually tried to make this recipe last night. I should have read the directions more carefully because it felt like it took forever to wait for it to rise, then rise again, then rise again. I’m impatient. Another reason I seldom bake. I’ve also never made bread in my life so kneading can be a little problematic. There was no beautiful, lotion-like consistency; indeed there was very little rising which made that hour and a half wait seem a little fruitless. But I continued, I didn’t scrap it and throw it out the window. I baked it instead.
The oven seems to have trumped my sorry mixing technique for the most part because it finally about doubled in size in the oven. It turned a beautiful brown and you could smell the poppy seeds. I took it out and had to wait till it cooled a little before I could try it. Did I mention that I’ve never had challah before either? Well, this was my first try and it’s lovely, slightly sweet. It made a marvelous breakfast toast with just a little butter, a cup of tea, and warm morning sunlight.
Thanks Marilyn, you actually got me to bake! Since I still need to perfect my kneading technique, you may actually get me to bake – twice! I even took pictures. My loaf isn’t as beautiful as yours but it proves that even an amateur can make/bake something pretty.
WOW! King Arthur posted a comment on your blog. You’re a rock star! In lieu of guitar picks and drumsticks, you need to toss your fans scones, muffins, or such. That’s so cool. I want some love from KAF.
Great loaf! I believe a sandwich always tastes better when I bake the bread.
Take care,
Mike
Jacqueline: welcome, and thanks! It’s awfully hard to take close-ups of challah without swiping a bite. Or five bites.
Lydia: nothing like challah French toast! And I’ve got that cadence in my head, too. All. Day.
Jenni: it is truly the grandest of baking smells. Time for another one!
KAF Bakers (Mary Jane): hello, and thanks so much for coming by! It’s a great recipe – the quick sponge step is the secret weapon.
Faith: what a great idea! Maybe in roll form at the table – perfect.
Grace: welcome! It’s French Onion Soup – crusty challah soaks up those caramelized onions very, very well. Thanks for your kind words.
Summer: Hooray for baking bread! I don’t bake bread all the time myself, but I find that it’s deeply satisfying, however it comes out. Good on you and let’s see the pics!
muddywaters (Mike): the KAF love was lovely. I’m a big fan of all their resources – they really love them some bread baking up there. What’s your favorite loaf to bake at home?
This is the mother who would like some challah with a hefty side of meatballs that has a little boy whose name is Jack and thinks a certain book was written about him.
Love the Challah,the soup,and the your flavor of writing for it all. Very stylish, like your food.