Making Challah

Braiding a 4-strand challah with Annette.

Patrick and I are at a cottage on Madeline Island (on the coast of Lake Superior) with our friends Annette and Chris. There is minimal intermittent internet service, no tv, and spotty cell service. This is as off-the-grid as I can stand. To reward myself, I decided to spend the day pretty much in the kitchen. I decided to make challah for Shabbat, and a huge mezze spread for dinner. The challah was from Sara Simpser's recipe, and it turned out a-mazing! I think it's a good step toward taking on the mitzvah of challah, which includes using at least 5 lbs of flour (now I know that there were huge Shabbat meals in ancient Israel, because using the minimum quantity to fulfill the mitzvah makes like 6-8 challahs!). I haven't decided when in the process to freeze the extra loaves (before baking but after braiding and the final rise, I am thinking), but I think sometime in the next few weeks I am going to do the full Monty.

The final product-- gorgeous!