At my grandmother's house, challah was on the table at every Friday night (Sabbath). For years, her mother-in-law, my great-grandmother Nana, made the bread. When she turned 90, she flat out refused to ever make it again. We had store-bought challah for a few months, until I convinced Nana to show me how to create her exceptional challah.
I still can't make a perfect braid, but the flavor of this sweet, eggy, light-textured bread covers for even the humblest looking loaf. It's fabulous as french toast, egg-in-the-hole, and my vegetarian Thanksgiving stuffing. (PS—Challah differs from brioche in that challah is made with oil, not butter. Buttery brioche can't be served with meat at a kosher table.) —MrsWheelbarrow
The texture of this challah is just perfect. It’s appropriately doughy but with an even crumb, and it slices up very nicely. Some challah dough gets lumpy after the second rise—not this one; it stays smooth and easy to work. While it starts out quite wet, MrsWheelbarrow is right: avoid the temptation to add extra flour. With enough kneading and resting time, the dough will firm up and lose much of its stickiness. I used corn oil instead of the canola and peanut because that’s what I had (and what I often use to make challah), and it worked great. - Rivka —The Editors