Last week I had the great pleasure of spending an evening with the beautiful, brainy, bike-riding do-gooder Dara Lehon. In honor of her birthday, we had a challah baking lesson.
I won’t give you my beloved and much coveted recipe, but I will share some of my best challah tips:
- Make sure to proof your yeast - let the yeast sit in lukewarm water, and always add a little sugar to help along the process.
- Avoid the urge to keep adding flour to your challah. By adding a little less flour, your challlah will end up lighter and fluffier.
- Twice as nice: add an egg wash before the challah goes into the oven, and then bake for 10-15 minutes. At this point, do a second egg wash for a super shiny eggy outside