On Challah

by Tanya Tolchin Most Fridays, I bake two loaves of challah for Shabbat dinner.  Sometimes I have no other plans for dinner beyond the challah, and we need to scramble to add something to complete the meal. I use a standard recipe, which varies based on how much whole wheat flour I add, whether there are raisins on hand, how much time there is for rising, and the temperature and humidity of the kitchen.  They come out differently each week and even between the two loaves on the same week there is often variation, one dough compliant and neatly braided, …

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