For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted round loaf, symbolizing continuity. Our challah recipe uses Bob’s Red Mill Artisan Bread Flour, a high-protein flour that ensures our expertly braided challah maintains its shape during baking and packs a delightfully chewy bite. We bring on a challah expert, Sam Adler of the blog Frosting and Fettuccine, to talk all about making, shaping, and baking a gorgeous challah loaf. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our challah recipe 
• Purchase bread-flour.html">Bob’s Red Mill Artisan Bread Flour 
• Get Sam’s Cinnamon Sugar Challah recipe 

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