Challah Bread Recipe
August 15th, 2008 by chuck
Well, here we are in the middle of August already. I have no idea where the summer has gone … it’s just flying by.
It has been very busy with our vacation, house remodeling and the family reunion it’s no wonder things are going by so fast for me. But, I think it’s all over for company and remodeling for the rest of the year YAHOOOO!! lol. Now, I can sit down and concentrate on my website and blog again.
This week we have a delicious egg bread called a Challah braided bread. I love this egg bread and I find it’s somewhere between a rich white bread and a brioche. The Challah has been enjoyed around the world, I think this Jewish bread makes the most incredible french toast you have ever tasted. I made this for a Sunday breakfast and it was delicious. The Blueberry, Nectarine sauce was just amazing with the freshly made whipping cream and topped with warm toasted granola. Wow, what a breakfast! I served the french toast on a plate with all the topping on the side. This not only made the dish visually stunning, but, allowed our guests to add as much toppings as they wanted to the french toast. If you have some special guests or a Bed and Breakfast this is a dish that will have everyone talking. Be warned they may never leave! You can find the recipe for the Challah on my website cookingbread.com and I’ll place the recipe for the Blueberry and Nectarine sauce here. This is a must make, hope you enjoy!
Blueberry and Nectarine sauce:
- 1 1/2 cups blueberries
- 1 cup thinly sliced nectarines
- 1/3 cup sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon lemon rind
- 1/4 teaspoon cinnamon
- 1/8 teaspoon of allspice
Place the sugar into a heavy saucepan. Heat until the sugar melts and becomes a golden brown color. Remove from the heat and add the water. The water will start to bubble and spit so be careful. Place back on the heat and simmer until the sugar is melted again. Add in the lemon juice and continue to cook for a minute. Add in the blueberries, nectarines, lemon rind, cinnamon and allspice. Cook slowly for about 10 minutes the sauce will reduce and become thickened. Taste for sweetness, add more sugar if the fruit is on the tart side. Serve cooled or warm. For the granola topping, place a cup of oats in a bowl adding 1/4 cup of brown sugar and a teaspoon of cinnamon. Add in a tablespoon of butter and mix with your fingers. Place on a cookie sheet and bake at 400F till the lightly toasted. Remove and serve.
For a step by step class of this great tasting Challah Bread Recipe click here.
For a printable recipe card of this Challah Bread Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
Your Challah looks terrific! I love this wonderful bread! Your recipe sounds delicious..
Cheers,
Rosa
I’m thinking to bake brioche tomorrow, now you make me doubt
Beautiful bread pics and background (bet you have a nice garden)
Oh, delish!
There is nothing in the world like French toast made with Challah. Good call!
I love the look of that blueberry nectarine sauce too.
Ahhhh, I am a fan of Challah, haven’t made it in ages. And I’m going to have to try the sauce, sounds fabulous!
I’m so happy you commented on my blog so I could find your blog! I love baking bread.. I was just thinking I need to try a new bread at least once is month. This is an excellent source of inspiration. Subscribing now!
That looks fantastic! Your bread is gorgeous and the combination of flavors will make the perfect breakfast. My family will thank you for the inspiration.
i am so baking this!! beautiful and mmmm did I say yummy?? you’ll see me more regularly here too!!
Wow, that is a beautiful loaf of challah! French toast (made with challah) + blueberry and nectarine sauce + whipped cream + warm toasted granola is a dream brunch.
yes, i do love challah too. i found it very rich and satisfying. i can’t agree more with you, fall is around the corner already, i felt like i’ve not done eating all the summer bounties!
The challah is amazing – I love adding raisins to it for an extra special celebratory finish. You’re right – it’s the very best French toast ever especially when it’s cut really thick.
I love a fresh challah. When I was in my teaching credential program, I had a job at a Jewish school where we got fresh challah delivered every Friday. I could eat gobs of that stuff. I’d love to try and make it myself one of these days. The sauce sounds fabulous too!
Just look at the crust on that bread! The French toast looks really good as well.
Looks so good. Have never baked challah or any braided breads and I really want to try it out now.
I was browsing and I came across ur wonderful bread recipes.Thanks and I love Challah bread,it is simply great.
Challah with dinner is a sinful treat for me!
Chuck, what a beautiful looking Challah! I have quite a few recipes for this bread, and have been wanting to finally try it, but haven’t yet:) I am going to add yours to my collection, and will make it as soon as I have some spare time!!! Looks lovely! You are an inspiration!
Mmmmmm…
French toast made with fresh Challah bread…blueberry and nectarine sauce…DIVINE!
Exactly the kind of recipe to try out this fall, when it gets more chilly and you want that baked bread smell in the house.
Merci
Hugs and delicious love,
Mudd a.k.a. Oza
xoxo
Beautiful job! Very inviting photo’s and layout is to die for! Gotta make me some of that bread!
Your challah looks delicious. I have to say, though, that I find it a bit odd that you didn’t mention the bread’s Jewish connections. I don’t know if the bread we currently know as challah is originally a “Jewish recipe,” but the concept of challah certainly has Jewish roots, and challah is a staple on Shabbat tables in Jewish homes around the world.
I’ve never heard of it eaten in conjunction with Christmas or Baptisms – that of course doesn’t mean it doesn’t happen, but I just thought it was a bit misleading to cite those two occasions, but not Shabbat.
Either way, you made a beautiful bread – enjoy!
Thanks for the recipe. I often made challah for the Jewish holidays (my Christian friends here in Virginia often had no idea what challah was before I served it). We now have a bakery that makes excellent challah so I usually let them make it for me. This recipe looks so good though, I think I’ll dust off my baker’s cap and give it a whirl.
challah brings back memories.
Your challah is beautiful as are your photographs.
Thank you for sharing!
Eli
I made you’re challah tonight, and it is so amazing. This is the second recipe of yours I’ve made and I’m endlessly impressed with you!
okay…this IS to DIE for…I can tell! Oh my…..do you think I can handle this? I will have to learn because you are right, this will go on my menu list in my book I’m keeping for that B& B…..I do have time to perfect it before then I think. Although, I am still such a novice at the bread thing. Grin. I made a concoction today with my yeast starter and dark rye….the loaves are tiny and hard looking…but the smell was out of this world and they sliced crispy on the outside but a nice inside slice….like you would get in a basket at the restaurant. Nice. Will try again sometime to make a rye that rises better. I am sold on starter at the moment so not straying too much from that. I think this is like a Bauernbrot or German Rye.
This bread was a joy to make. It was challenging yet do-able, and it turned out completely gorgeous. I wish I could post the amazing photo I took. The bread was delicious, light, yet beautifully textured. Thank you!