Two New Challot

A couple of weeks ago, I tried out two new challah recipes from Inside the Jewish Bakery. First up, the Honey Whole Wheat Challah. I made these for a hostess who specifically requested whole wheat and little sugar. These challot fit the bill as they are half whole wheat and barely sweetened. You wouldn't even know the recipe contained sugar. Still they were very good. I took care to underbake the breads alittle bit so they wouldnt be all dried out by Shabbat morning. The exact recipe can be found here.

My breads came out nice and high due to the balance of flours.

I used sesame seeds, though, instead of poppy.

I also tried the Rich Egg Challah which was also very well received. It's not as high a riser because it is heavy in egg and sugar. All in all, more winners from this great book!