My name is Pam and for decades, I’ve searched for the perfect challah, exactly like the one my late bubbe Stella (Sura Faige Mandel Kirshenblatt z”l) made when I was a child. Sadly, her recipe went to the grave with her in the early 1970s. No one in the family has it.
It never dawned on me to try to recreate it on my own until the early days of the COVID pandemic, when everyone was jumping on the bread-making bandwagon. Today, after many hours of research, chemistry homework, recipe testing, and culinary baking classes, I’ve come close, but I’m not there yet.
Come along with me on my search for the best challah recipes. Let’s uncover the art and science of making this unique bread from some of the best bakers in the world.
Because this blog is multi-layered, you can dive into the science of each post, or simply skim the surface to focus on the art.
Whatever your preference, I hope you enjoy the journey as much as I do.