I’m not going to pretend I had a clue what I was doing. I’ve never hung on every word of a recipe before; I’ve also simply never made bread. Next to brioche, challah is one of my favorite kinds. It’s pleasantly eggy and slightly sweet. I would say to make your own definitely takes some time and love. But then again, most things that are worth it do.
Traditionally, we dip apples into honey on Rosh Hashanah to welcome in a sweet new year. Deb from one of my favorite food blogs, Smitten Kitchen, devised a flawless recipe that combines everything into one loaf. The only liberties I took were mixing my apples with ½ tablespoon cinnamon and swapping out clover honey with dark, rich buckwheat honey. This added a certain lovely deep, malty taste to the bread without quite bringing it into cake territory. You can find the full recipe, complete with weaving instructions here.
My challah turned out crispy and slightly caramelized on the outside and fluffy with specks of cinnamon and apples on the inside. It was perfect to dip into honey for Rosh Hashanah dinner, but I also imagine it would make a mind-blowing French toast the next day, or great with a dollop of fresh ricotta. Enjoy.