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
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):