I’ve never tasted homemade Challah. I’ve only bought from bakeries and they’ve been sweet, and fluffy, but not very chewy. I always considered it a fattening bread due to the amount of sugar and oil necessary to give it its character, and extend its shelf life. And I usually add to those calories by making a Ham and Cheese Strata, so I didn’t really expect much different making my own. I was impatient waiting for it to rest and rise, but I understood. I only hope it understands me too and doesn’t “hang around” my belly (if you know what I mean). I take after my family, the way I love bread.

Well, much to my surprise, and in spite of the honey, this Challah wasn’t so sweet, and it had a marvellous texture—fluffy yet very chewy. The biga was definitely present. I’m perfectly turned around. As you all know, I totally underestimated the amount of time the biga took to “cook.” It’s such a small amount of yeasty dough that grows and transforms into a fermented, sour mass. We haven’t made biga since the panettone, I think (or maybe on another time). I was curious; what’s the difference between biga and dough starters? As it turns out, biga is used when a light open texture is desired (remember the Panettone?) and it makes the bread less perishable. While it’s usually used in Italian breads, it’s application is perfect here because Challah has a tendency to go stale quickly. Ah, I see said the blind man. I chose this recipe for December because we are right on top of Hanukkah, and I was thinking of Mendy. Sorry to see him leave us, but I certainly understand and wish him well.

One other note: as per Rose’s suggestion, I used the recipe from Rose’s blog page, rather than the Bread Bible.