This is water based challah that contains no eggs.. she’s more fluffy and one slice is not enough!
So what is so special about challah? Well if you didn’t grow in Israel probably not much, but to me.. she’s the best why? She’s the shape and has the flavors of my hometown, and my childhood.
I lived in the United States for more than 20 years and I have searched high and low for the challah recipe I grew up with and behold!! After 20 years I have finally found and perfected the recipe for it!
Growing up and still back home.. every Thursday and Friday all the groceries get the challah for Shabbat. Every neighborhood have little grocery store with the basic groceries which we call it Makolet they have limited of dairy, cleaning products groceries.. kind of “last minute run out of something “ so we can just walk for the little mom and paps little store
Every house hold gets those challah usually 2-3 and one we save for dinner service and also for lunch .. they are best to dank in the fish stew that a lot of North Africa countries like Morocco or shakshuka.. even with thin layer of chocolate spread.. ahhh so sinful yet so good!
The key to getting a high loaf is to “tuck” it in a smaller loaf pan!
