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August 19, 2012


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Heather @girlichef

What a gorgeous loaf of challah, Simona! I am SO impressed by your 6-strand braid - which is something I'm very intimidated to try. I would love to have a loaf hanging around the kitchen for me to rip from all day long. Thank you so much for adding this to the BYOB bread basket this month. :D

Alicia (foodycat)

Dazzling. I've just about nailed 4-strand plaited breads but 6 are beyond me!

Michelle K

I am awed. This loaf looks perfect and your descriptions of the smells and tastes and sounds are just amazing. Thank you for sharing this with BYOB.

Simona Carini

Glad you like it, Heather. I must admit that I still have to follow the instructions when I make it, as the sequence for some reason does not want to stick into my head. I was also intimidated at the beginning, but once I felt comfortable with 5 strands, then the jump to 6 was too tempting.

Alicia, once you feel comfortable with 4, try 5. Reinhart's instructions are pretty clear. Then, once you get comfortable with 5, you go for 6.

My pleasure, Michelle. This is a very nice bread to bake, and people love it.

Mich - Piece of Cake

This is a gorgeous loaf of bread. I love the colour and texture. Makes me really tempted to do one myself.

A Canadian Foodie

Bread making is a passion of mine. There is nothing like that yeasty goodness in your hand. As Richard Bertinet said in his charming French accent (cooking class I attended in Bath UK) "It is alive! So alive!"


your challah looks terrific! makes me want to bake one right now!

Lori Lynn

I grew up eating challah but never had homemade. The closest we came was one of my dearest friend's parents owned a Jewish bakery... Yours looks so fabulous, nostalgic.

Simona Carini

Thank you, Mich. I think you should yield to the temptation: it's a really nice bread.

Ciao Valerie. Indeed, it is, and different breads have a different feel to them. The dough of this one is supple and soft. Braiding it is fun.

Paz, I know that you bake challah from time to time. Maybe I can tempt you to try Reinhart's recipe and see how it compares with the one you use.

Thanks, Lori Lynn. I can see how a loaf of challah may make you nostalgic. The smell in the bakery must have been delightful.

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