BRAID Story continued...
The smell and taste of a freshly made Challah bread shared with family and friends leaves a lasting impression, one my son didn’t have (or remember). But shortly after, Covid hit, and like so many others I lost my job, giving me oodles of extra time on my hands. I was determined to make my own Challah bread every Friday for the Jewish Sabbath.
The experience of perfecting my Challah recipe felt like it had a life of its own. I baked every day and gave them to family, neighbors and friends to enjoy and for their feedback. I received rave reviews and was encouraged to bake professionally. Soon I settled in to bake Challah and deliver to families who wanted them for Shabbat as well as my [SCV] community at large who just wanted them because they are delicious! I am touched by how many appreciate the unique experience that Challah provides.
“There is something profoundly satisfying about sharing a meal. Eating together, breaking bread together, is one of the oldest and most fundamentally unifying of human experiences.” – Barbara Coloroso
Baking bread was not my goal, but has become my calling. – Lisa
BASIC INGREDIENTS Flour, sugar, eggs, yeast, canola oil, honey, Himalayan salt
SHELF LIFE Freshly made challah can stay at room temperature for 2-3 days.
To Freeze: Wrap each loaf in plastic wrap, then foil wrap. Place in freezer bag.