This bread is wonderfully soft, and it keeps longer than the typical gf bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don't like to bake as often. It also makes utterly divine French toast.
Don't be intimidated or put off by the amount of salt called for in the recipe. This bread isn't salty at all, but the salt helps the texture and keeping quality of the bread immensely.
This bread is wonderfully soft, with the additional bonus of staying a bit
moister on the counter. This is a real bonus for those of us who don=t like to bake
as often. It also makes utterly divine French toast, perhaps because of the
extra egg yolks in it. Because it is so good, and keeps so well, I've written
this recipe for two large (9 inch) loaves. Feel free to cut the ingredients in
half, in order to make a single loaf. Don=t be
intimidated by the amount of salt called for in the recipe B this bread
isn't salty at all, but the salt helps the texture and keeping quality of the
bread immensely.
This challah bread is super easy to make
(it's a batter bread) and delicious. For those who don't know, Challah is an
egg bread, very similar to brioche bread, but a bit denser. It stays very
moist, for days, and is great for dunking in soups or using in bread puddings
and other applications where a sturdy structure is called for. Challah is also
very sweet, so take this into consideration when deciding whether to serve it.
I developed this bread for those who
miss their Friday night Challah braids. This recipe has the distinction of
being one of the few bread recipes that one actually can shape. For those who
don't know, Challah is an egg bread, very similar to brioche bread, but a bit
denser. It stays very moist, for days, and is great for dunking in soups or
using in bread puddings and other applications where a sturdy structure is
called for. Challah is also very sweet. This makes a very large braid or two
regular sized ones.
