Scraping the Skillet

In our household we eat a lot of bread. Of course, there are a few specific types of bread we are especially partial to. Of all the breads we love, Challah ranks high up on the list. Perhaps it’s the eggy-ness of the bread (we are also partial to eggs, consuming well over a dozen a week between the two of us!).

The word Challah actually refers to separating a small piece of dough from the batch before braiding the loaves (Yes, loaves. This apparently only applies when you are working with 2 kilos -about 4.4 lbs- of flour or more.).

As much as we love this egg-bread, I had never made it before. I came across a recipe for Saffron Challah on Susan’s Wild Yeast blog and felt compelled to give it a go. The only real change I made to her recipe was to add the raisins. This loaf is more of a savory Challah because of the saffron, but I thought it was delicious!

I always struggle with how to rise free form loaves (and rolls) without ending up with my cover stuck to the dough. Fourth from the left you can see my crafty solution. It worked really well, if I don’t say so myself.