Turning the page of Bread Bakers Apprentice from the Casatiello Bread, I jumped for joy to see Challah as the next recipe. I love Challah! The slightly-sweet flavor, the twisted shape, the ability to grab and tear a chunk off with my bare hands.

On the whole it’s a pretty simple process – a one-day loaf, and just a few rises. I ran into some trouble, I think because I left the second rise to go too long, and the dough ended up a bit tougher than I would have liked. I debated with fillings and toppings, but settled on one plain loaf, and one topped with black sesame seeds (to replace the color of poppy seeds, which I love, but without the flavor, which I don’t like as much).

Loaf one was gone in just two days, and #2 has been making me amazing breakfasts all week long. Yeah toast!