Something about bread week would be amiss without at least one recipe to celebrate my (half) Jewish heritage (and just in time for Shabbat!). Thanks to Heather at Chick n’ Pastry for the inspiration. This challah is my first real loaf of the week—a braided one at that!—so it took some major chutzpah. Especially during my first few attempts to braid the dough. I was schvitzing like a whore in synagogue, I tell you. Oy vey. Challah Adapted from A Blessing of Bread You’ll need 2 teaspoons instant yeast 3 1/2 cups all-purpose flour 1/8 cup warm water (add a little more if the dough isn’t moist enough) 3 large…
This is the great jewish deli tuna melt that I’ve never had. Let’s get right into the good stuff. Challah Tuna Melt You’ll need: challah bread one can of tuna 1/4 cup mayo 1/8 cup chopped celery 1 tablespoon chopped chives fresh ground pepper cheddar/american/colby jack cheese First, mix your tuna. Butter one side of each slice of challah. Place a generous heap of tuna on your challah along with one or two slices of cheese. Grill, covered, in a skillet on medium heat–about two minutes on each side.