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Challah Bread (Braided Egg Bread): 3/4 cup plus 2 tbsp milk (I used whole milk); ¼ cup plus 1 tsp sugar; 2 tsp active dry yeast; 4 tbsp unsalted butter, melted and cooled; 2 eggs, lightly beaten; 4 cups flour; 1&½ tsp kosher salt; 1 egg yolk; Sesame seeds
Challah: Tribute to my Grandma who baked it for me thousand times. That's how she served it- with butter and lingoberry gelly. Whenever I bake or eat challah I think about her, she was one of the best cook I ever know and the best Grandma ever.