This golden bread, rich with eggs and sweet with honey, is one of the glories of Jewish baking. Sabbath dinner—indeed, any holiday except Passover—would seem downright impoverished without it. The following recipe comes from a family dear to my heart—the Freemans, Hasidic Jews who lived next door to my grandparents. Although they had four young children to care for, Janice and Michael looked after my grandparents in health and sickness. They were always there with a kind word, a helping hand, or a loaf of challah, and when my grandparents passed away, Michael’s prayers sped them on to heaven. This book wouldn’t be complete without a recipe from them. Janice’s challah owes its inviting sweetness to honey and one unexpected ingredient: vanilla extract. Janice forms her challah from six braids, which has symbolic significance in the Kabbalah. You can certainly use the traditional three braids. By the way, this recipe works great in a bread machine.
292 CALORIES PER 8 SERVINGS; 7.3 G PROTEIN; 7.4 G FAT; 1 G SATURATED FAT; 48 G CARBOHYDRATE; 485 MG SODIUM; 42 MG CHOLESTEROL
© 2000 Steven Raichlen. All rights reserved.