With everyone home all of the time, I have been making lots of different recipes since more cooking is required. But, grocery shopping is a bit interesting right now since sometimes ingredients are not in stock, or other times I am in such a rush to not be out too long and I might miss something.
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.
My first ever Hanukkah present was a Jewish cookbook, which was awesome! It reminded me a lot of an Italian cookbook I have (lack of pictures, lots of blocks of text to explain steps and provide background information, authentic-sounding recipes), which made me hopeful. I’ve made Challah before, but never documented the whole thing. I also can’t remember which recipes I’ve used before. All I can say is that this is by far the best I’ve made. The bread is so soft on the inside and crusty on the outside. It looks pretty, and it even kept pretty well for a few days.
This recipe makes enough for 2 loaves, but you’re able to freeze them, so the other one is waiting for a day when I need cheering up, the smell of fresh bread in the house, or some other day when I want this bread but am too lazy