Challah

Every year, on the week after Passover, I always share special stories and recipes with my readers about the key challah, which I equate with the qualities of being a queen.

Meckler wasn’t even much of a baker before COVID-19 lockdowns forced her, and pretty much everyone in the world, to become prisoners of the home.

If you used Fleischmann’s yeast for your challah, you leavened your dough with the essence of American Jewry.

Each Jewish holiday has its own special type of challah to distinguish it from traditional challot that are prepared for Shabbat.

You love challah. You love pizza. It might be time to combine these two cherished carbs together in one pan.

A recent November Thursday evening was the first time in history that women around the world – from Israel, Dubai, Bahrain, Turkey, Europe and the US baked challah simultaneously on Zoom.

Challah is never just another type of bread – it’s in a category all on its own.

Zach Banner of the NFL’s Pittsburgh Steelers now knows what challah tastes like — and he can say the word properly.

Every year after Pesach I buy a one pound bag of yeast and it lasts through the year and I use it to make challah. So I’m still pursuing the quixotic quest to make the perfect challah.

I don’t know how much worse things will get this year, but I do know I did with bread what I rarely manage to do with words.