Making bread is such an intimate experience (no dirty thoughts yo). It is also a tasty one. Tonight, more specifically from 11pm-2:30am, I finally got around to using my forgotten stash of yeast. It went into some beautifully chewy, dense yet airy challah. Challah, more or less pronounced hal-lah (but start the first syllable like you're about to hock a tiny loogie), is a braided egg bread eaten on the Sabbath and other Jewish holidays.
All I gotta say is, HOLLA IF YOU LOVE CHALLAH!
I made a 3-strand braided loaf, a 6-strand braided loaf, and a couple knots. Some of the challot got brushed with garlic powder, onion powder, chili powder, thyme, black pepper and salt. Some got brushed with brown sugar and cinnamon.
The big kahuna (6-strand) was left unadultered. I kind of messed up the braiding, but as long as it tastes good..
the savory challah speckled with black pepper, thyme, garlic powder, etc.Recipe here (make sure to use the appended version at bottom). Now back to studying..
Random food fact (via Wikipedia): On Rosh Hashana, the "Jewish New Year," challah may be rolled into a circular shape, symbolizing the cycle of the year.