Challah

Made my first ever loaf of challah.

My braiding skills need practice but it tasted DEElicious.

This is my second bucket of dough and my first try at the slightly fancier egg breads.

The first bucket/batch, using the book’s “master recipe”, lasted just over a week and was enough to make focaccia, loaf and freeform breads. 

Because this recipe uses eggs, this batch will only be good in the fridge for a week. I’m thinking another challah . . . and beignets . . . and maybe something stuffed with chocolate. So many choices.