The first year I was married I kept trying different challah recipes. No to were alike. They all had different measurements, ingredients, tools, rising times, and braiding techniques. A few months into the insanity of searching for the right recipe I realized that at this point I had tried so many different recipes that I knew what I liked from each one, what my requirements were and that if I tried hard enough I could probably come up with my own recipe. This way I would have a dough that was everything I wanted.
So, what was on my list?
It took me a while, but once I knew what to aim for I kept trying and trying until I came up with a recipe I was happy with.
Within this recipe I’ve devised ton and tons of little tips and tricks for how to achieve extra special result. So read the recipe in it’s entirety before you start.
Also, and I do not say this lightly, no matter what you do and how exactly you follow the recipe our challahs will never taste them. A hundred people could make the same recipe exactly the same way and I firmly believe that it will yield 100 slightly different challahs. Everything from the temperature of our houses, to how we need the dough, to the brand of yeast, to the temp of our eggs to the quality of flour and even our emotions will all effect the final product. AND THAT’S OK. Because, then, that recipe truly becomes yours.