General Discussion

Good challah, bad challah. What makes it so?


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General Discussion

Good challah, bad challah. What makes it so?

rworange | | Sep 24, 2006 02:05 AM

I have a craving for challah after reading lots of recent threads on the SF board. But after all these years on the West Coast I think I’ve forgotten everthing about good challah except it really isn’t found in this area. The words artisan and challah don't really go together, IMO.

I guess there are different kinds: water vs. egg; sweet vs. not-so-sweet, etc

From my long ago memory challah has a rich, soft yellow-from-egg yolks interior. The shell is sort of like a brioche but a little thicker and harder with a gloss.. Not quite crusty, cruchy or crispy but with a little texture. The bread itself has it’s own texture, not quite Hawaiin bread, not babka-like, not a brioche. Dense yet fluffy, sort of .

Dry, moist, white, buttery, sweet, cakey are not words I think are associated with a good challah.

What is with whole wheat challah? That seems wrong.

Anyway, what is a good challah to you? What are some delicious, if not authentic variations?

Some interesting stuff about Challah I never knew:

Wikipedia on challah

The food time line on challah for those people where wikipedia doesn’t do it for them.

A Chowhound challah recipes.