Last month K had to do a work trip. Since I knew about it ahead of time I asked my dad and M if they wanted to come hang with me and the kiddos to help out. Sure enough, they were able to come and we got almost a week with them! It was great. One of the nights they wanted to make matzo ball soup using M’s family recipe. The Fudgelet was super excited to help make the matzo balls. They started the soup in the morning and then after the Fudgelet had school, they made the balls. He couldn’t roll them into balls but did the scooping and filling. Earlier in the day I had the realization that I could contribute, too! I had made challah bread the previous month and it made two loaves, so I had frozen one. This was the perfect time to pull it out and share.
So, today I have a few pictures from soup making, and a few pictures to show a different way of braiding the challah.
Let’s start with the challah…
I used the same recipe I’ve already shared on here. I wanted to make a recipe from a friend but when I decided to make challah I had all of the ingredients for my old recipe but not for the new one, so I stuck with this one. And actually, it is so good I’m not sure if I want to mix it up. Especially when I made it in the round style. Traditionally this is the style for Rosh Hashanah but I like the kind of bread slices you get from this shape. Plus, I found it easier to do the braids this way. There was less concern with them being the same size.
So, there are two options. Most of my family preferred the look of 4, so I will show that one first.
You start with taking the dough and rolling it into 4 logs that are roughly 12-14 inches long.
Then you lattice them as shown above, with over and under then under and over.
Then you take one log and put it over the next, repeating for each pair (4 altogether). Then go back the other way in the circle to put the ones under on top for the 4 pairs again. Repeat this one more time in the first direction.
Tuck the ends underneath and boom, a round loaf.
Another option is to take 6 logs.
This time lattice them with 3 and 3.
Then you braid each of the sides.
Tuck the braids underneath (they gave the loaf some volume).
Both loaves look cute, to me. You want to put them in round pans (I used 8 inch cake pans) that are greased and lined with parchment.
Do you have a favorite? The one above is the 4 strand one, which maybe does look better to me.
The loaves bake the same, just make sure you get the color you want and rotate the pans if baking them at the same time like I did.
Oh and I’m not sure which loaf I froze. I think the 6 strand? But really they both tasted good.
Look at that crust!
They had a little trouble coming out of the pan so next time I might flour the pans, but they were still delicious.
Yeah, maybe the 6 strand isn’t as pretty. But it was still fluffy inside.
I don’t have pictures of the completed soup but the bread dipped into it was great.
If you want to see the Fudgelet hard at work:
I am cropping the pictures some just because M might not want to be all over my blog. But, here they were making the filling to go into each. It involved lots of cinnamon, egg yolks, and matzo. The Fudgelet had a blast and really enjoyed eating them. I like that he still enjoys helping. He has even gotten much better cracking eggs, although the eggs often splatter a bit.
And the weird part? I kept feeling like I was being lazy and then realized that it was the first night in awhile I hadn’t had to worry about dinner in awhile. The Chiplet was asleep for most of the time I ate, and then I didn’t have to do any work for dinner. Such an odd feeling, but it was really nice! Thanks to my dad and M for a great visit!