Learn how to make Homemade Challah Bread. This easy-to-make version of the traditional Jewish bread is soft and sweet and ...

Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk water, oil, eggs and yolk, and sugar in 4-cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly ...

Beautifully braided, rich, and lightly sweet, freshly baked challah is delicious on its own or smeared with softened butter. After a few days, it's great dunked in custard and made into French toast ...

Learn how to make Homemade Challah Bread. This easy-to-make version of the traditional Jewish bread is soft and sweet and perfect for eating plain or serving up as the most amazing french toast. _____ ...

Don't miss the big stories. Like us on Facebook. Beautifully braided, rich, and lightly sweet, freshly baked challah is delicious on its own or smeared with softened butter. After a few days, it's ...

Saturday mornings were usually challah French toast mornings in my house growing up. My dad would take any leftover challah from Shabbat dinner the night before and put it to good use. His recipe is ...

It’s not known for sure how challah — the sweet, fluffy bread that’s the star of a Jewish Shabbat dinner — got its braids. Some say the braids carry religious significance, other explanations are more ...

When America's Test Kitchen sent me a review copy of "The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts and More" this ...

Beautifully braided, rich, and lightly sweet, freshly baked challah is delicious on its own or smeared with softened butter. After a few days, it’s great dunked in custard and made into French toast ...

We’ll be the first to admit there are some things we’d rather buy than make. At the top of that list: bread, the braided variety included. Usually, we’d head straight to the nearest bakery to pick up ...

The evidence of a good challah is its absence — give or take a few crumbs. But artist Rob Shostak realized there’s another remnant of the Shabbat loaf: the paper the loaf is baked on, scorched with ...