Challah Hooray, sort of

[donutsweeper]

So I made challahs again today.  This time I took photos of them before going in the oven in case the cooking erased all trace of the braiding effect like it did last time.  I took the suggestions from the thread I posted earlier and put the bread in a hotter oven (400) for 5 minutes before lowering the temp to its normal baking temp.  It worked, to some extent.
as dough (all three loaves this time- one in a traditional 3 braid, the others in a 4 braid)
and


as bread (also all three)

and

the first in the photo didn't have as distinct braiding pattern as I would have liked, but the other 4 braid came out beautifully and the traditional one is pretty good too.  So I'm going to wrap them up and freeze them for next friday!

Comments

[donutsweeper.livejournal.com]

traditionally, challah is a braided egg bread. the braid differs according to who is making it. For services (what I'm making this for) one loaf is put by the bima (where the rabbi stands) and the motzi (prayer) is said over it and then a pieces are torn off. Another loaf is put on the oneg table (treats and coffee served after the service) and the motzi is said again as a congregation and anyone who wants challah is welcome to tear off a piece

[tintop-lizzy.livejournal.com]

My mum-in-law just used to get us to mop up the gravy with it *ignorant shame fuels sideways shuffle to next room*

[donutsweeper.livejournal.com]

Oh no, it's okay- the only reason I care what it looks like is that I'm making it for my daughter's Bat Mitzvah. Otherwise, I tend for smaller loaves that fit my family size better.

[tintop-lizzy.livejournal.com]

Long life!

(I have zero appropriate icons for this)

[donutsweeper.livejournal.com]

thank you! It's rare I have appropriate icons myself. Mine lean toward silly or weird