Challah, if you’ll excuse the pun, is our bread and butter. We’ve been making it for so long with the same traditional recipe that we could do it blindfolded. So we did… well, Bobby did!
We had a little fun in the bakery and convinced Bobby to put his challah braiding skills to the test! We are a scratch bakery and are constantly baking, but some of our employees were so impressed with Bobby, that a few of them even stopped to watch. Watch the time-lapse video below to see why!
You can come in and grab a loaf of freshly baked challah at either of our locations anytime. We promise Bobby doesn’t always wear a blindfold while baking!
If you’d like to try your hand at braiding your own challah, here is a great tutorial we found:
How to Braid a 4-strand challah and Bake a Challah
Pinch all 4 pieces together at the top
Separate 2 to the left and 2 to the right
Take the 2 outside pieces and twist and then send 1 North and 1 South
Take Florida and send it to Washington State
Take Canada and send it to Mexico
Take Baja California and send it to NY
Take Washington State to Mississippi
Take Florida to Washington State
Take NY to Mexico
Take Baja to NY
Take Washington State to Mexico
Take Florida to Washington
Take NY to Mexico
Take Baja to NY
Take Washington to Mexico
Take Florida to Washington
Take NY to Mexico
Take Baja to NY
And tie them all together
Wash with egg, proof it by putting it in a warm(low – 100 to 110 degrees) oven for 45 minutes. If double oven preheat to 325 degrees (take it out if only one oven while preheating). Bake for 25-40/45 minutes (depends on the oven). Want a golden brown outside.