(from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, by Jayne Cohen, available in print and e-book formats)

Yield: 2 medium loaves

Ingredients:

photo taken by Rebecca Siegel, on March 2, 2009, CC licensing

“When you bake your own challahs for the Sabbath, they have a different taste entirely. Your heart rises as you watch the loaves rise in the pan.”--Chaim Grade, My Mother’s Sabbath Days

Challah