Bread is, arguably, the official food of the COVID-19 pandemic. And, without a doubt, challah is the official bread of the Jewish people for the last 4,000 years or so. It seems that the longer we’re staying at home, the more people are making challah, with varying degrees of success.
We found a challah expert right here in Greater Boston: Mandy Silverman of Mandylicious Challah is pushing the braided loaf in entirely new directions, constantly adding shapes, fillings, toppings and colors that offer new twists on an ancient culinary tradition.
Follow Silverman and her magical challah and babka creations on Instagram @mandyliciouschallah.
Edited by Jesse Ulrich, with music by Ryan J. Sullivan.
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Yeast free challah is the best thing since yeast full challah. Here is the recipe! Preheat the oven to 400 Mix together: 2 cups flour (bread, all purpose, or whole wheat) 2 tablespoons sugar (or honey or brown sugar) 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda In a separate bowl mix together: 3/4 cup water 1 teaspoon vinegar (white or apple cider) 1 tablespoon melted margarine or oil or butter Add the wet ingredients to the dry ingredients and knead for 3 minutes until combined and smooth (you may have to add a little more flour or a little more water depending on what kind of flour and sweetener you use). Cover with egg wash or melted margarine or oil and top as desired. Makes 1 medium challah, 2 small challahs, or 6 challah knots. Bake 25-35 minutes.