CHALLAH (FRIDAY)

Description

A soft, golden braided loaf that's as celebratory as it is comforting.

pre-order/local pickup options

Ingredients

High-extraction hard winter and spring wheats, water, eggs, sugar, canola oil, salt, malted barley. Pre-ferment: levain.

freshness instructions

Store in a bread box or plastic bag. For longer, wrap tight, freeze whole, and thaw on the counter.

Bread tips

It's sweet enough to eat straight from the loaf and sturdy enough to soak up custard, sauce, or melted cheese.

Torn by hand. Rip it apart at the table while it's fresh, and dip the hunks in flaky salt.
French toast. The high-hydration, egg-enriched crumb soaks up a custard without falling apart, and there's enough built-in sweetness that you can ease off the sugar in the batter.
Tuna melt. Tuna salad, melted cheese, Challah in a hot pan. A diner classic that gets noticeably better on better bread.
With shakshuka. Tear it into chunks and dunk them in the gravy. The crumb absorbs the sauce without dissolving, and the sweetness against tomato and spice is chef's kiss.