re: #135 ObserverArt

VB, What makes challah bread different from other forms of bread?

I ask because I have been buying Kroger’s Private Selection challah sandwich buns. For a commercial product they make a pretty a good hamburger buns in that they are firm and can stand up to a messy burger, sloppy joe or hot chicken better than a typical soft commercial bun.

One of the local Kroger’s has a Jewish baker in it and they make some killer challah buns. My one buddy makes great grilled burgers and always uses them.

My challah contains a lot of eggs and sugar that makes it different from regular bread dough.

I also make a vegan challah using sourdough starter instead of eggs and maple, date or agave syrup instead of sugar.

As far as the ritual of “separating challah” it can be done on any type of dough or batter using flour, as long as more than 2.5 lbs of flour is used at a time.