I clearly remember that Friday night, during our summer vacation last year, when we met some elderly people from Israel. They had just celebrated Shabbat and wanted us to try the Challah, the braided bread they traditionally have before dinner. I heard numerous times about it and saw pictures on the Internet yet it did not seem appealing to me: it reminded me of the heavy French brioche which my mom would buy us for school when we were kids.
This week, I was determined to bake my first bread. I have no idea how I thought of Challah but I remembered that Friday night, when that old architect handed me with a big smile a piece of that bread, I tasted something that was approximatively the culinary incarnation of a childhood dream: eating a cloud.
(Yea, weird: I imagined that if one could eat the moon, he would eat something like a cookie and clouds could be a more dense version of candy floss. It’s called imagination).
Challah has a crust that is sure to please even those who remove the crust from their bread because it is so thin, and the inside of the loaf is to DIE for: it’s so fluffy and moist, I ate plain chunks of it but I imagine it would be the perfect match with everything: jam, butter, Nutella, and toasted, I think it would make a really good bruchetta or french toast.
This recipe calls for honey (like most Challahs I guess) and I though I added 3 or 4 spoon of a very strong thyme honey a friend brought us from Greece, it just gave it the sweetness that made the loaf so decadent; if you really want a sweeter version of a Challah I think you would have to add more honey or even sugar…