Thursday, March 15, 2012
Whole Wheat Challah
I just made challah dough (2 kilos worth of whole wheat flour).
The first time I ever made whole wheat challah, I made the dough in my bread maker, then shaped and baked it. But it was a disaster. Way too heavy and just too unbelievably unpalatable.
I believe we've come a long way. While I am not going to give out my recipe quite yet, I am happy to say that I think I have figured out 100% whole wheat challah just fine, thank you. I make it for a variety of reasons:
Reason #1: If I make it, I know exactly what went into it. I know there are no wacky or scary ingredients... For a while, we lived in a city where the only challot you could get had yellow #5 in them! Crazy, huh? THAT was when I started to make my own challah every week...
Reason #2: It's much less expensive than buying quality challot.
Reason #3: I get to do the mitzvah of taking challah!
Reason #4: The house smells so amazing when challah is baking!
Reason #5: Baking my own breads makes me feel like a good mother. I don't know why. It just does.
Do you make your own challah? If so, why do you do it?