By Liz Berg on Jan 14, 2016 01:00 am
Eating a warm, chewy slice of Whole Wheat Challah with a pat of cold butter is truly a delightful experience. The taste is nothing short of sensational.
Whole Wheat Challah
Challah wasn’t commonplace in Ames, Iowa, where I grew up. But long after I left home, my mom, inspired by her neighbor, started baking these lovely braided loaves. One month, during his cardiology fellowship, Bill was assigned a rotation in nearby Des Moines. We were living only 30 miles from my childhood home. We’d often visit my parents’ house to give them their grandson fix and enjoy some home cooking. This is where I fell for her rich, slightly sweet, eggy bread. But I’ve been depriving myself for years as I try to avoid white flour. Not attempting a whole wheat version was a huge oversight! I printed out a few recipes and gave it a go.
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