Sourdough Challah and Other Stuff

Dear Turkey,

As the resident Gastronomical Jew on this blog, I feel compelled to share my latest Challah adventure with you. As usual, I took a perfectly nice challah and lazy-ified-it.

Challah So Easy You Could Make It On The Sabbath (just kidding, real Jews):

In a bowl, combine (this is a trope in my recipes, have you noticed?):

1/3 c sourdough starter (optional)

2 1/4 t yeast

1/3 c canola oil

1/3 c honey

2/3 c warm water

3 eggs

2 t salt

4.5 c flour

1 T orange zest

Knead until a ball forms. If you like your Challah chewy, knead it for a few more minutes. Cover and rise until doubled, about an hour. Then put the dough on a lightly-oiled piece of parchment paper and braid it however you like to braid (or not). Drizzle with a little more oil and honey:

Let it rise for another hour or so and bake at 375 degrees for 40 minutes:

Here's the rest of your dinner:

This is a salad that we make all the time -- whole wheat couscous, a cuke, chives, mint, raisins, and poppyseed dressing (I used Brianna's). 

And grilled corn -- take the husks off (I just got the news flash that if you want your corn to get nice and brown before your bedtime, remove the husks):

Yeah, baby,

Tofu