Lately,
I have been posting quite a bit about bread, haven’t I? What can I do when I
have an artisanal bakery in the neighbourhood?! I
had written about The Baker’s Dozen earlier in TimeOut Mumbai as well as posted about it on the blog. The bakery
has now added another bread to its basket – the Jewish Challah. Challah (pronounced “hall-ah”) is braided,
egg bread, traditionally eaten on Shabbat, the Jewish rest day. Shabbat is
observed from Friday sundown to Saturday night; candles are lit to mark the
beginning and three festive meals are eaten – the first one on Friday evening beginning
with breaking bread i.e. the challah.
I have been posting quite a bit about bread, haven’t I? What can I do when I
have an artisanal bakery in the neighbourhood?! I
had written about The Baker’s Dozen earlier in TimeOut Mumbai as well as posted about it on the blog. The bakery
has now added another bread to its basket – the Jewish Challah. Challah (pronounced “hall-ah”) is braided,
egg bread, traditionally eaten on Shabbat, the Jewish rest day. Shabbat is
observed from Friday sundown to Saturday night; candles are lit to mark the
beginning and three festive meals are eaten – the first one on Friday evening beginning
with breaking bread i.e. the challah.
The good folks at The Baker’s Dozen sent across a loaf for me to try out over this past weekend. The challah
arrived, golden and plump and I couldn’t wait to devour it. One bite and I was
sold! A sweet, eggy bread with a gleaming crust; it is definitely going on my
favourites list. The bread is priced at Rs. 120 for a loaf.
arrived, golden and plump and I couldn’t wait to devour it. One bite and I was
sold! A sweet, eggy bread with a gleaming crust; it is definitely going on my
favourites list. The bread is priced at Rs. 120 for a loaf.
You
can do a lot with challah; just cut a thick slice and eat it as it is, while it’s fresh. I also lightly toasted one slice and drizzled over some honey I had picked up in Coorg. A day-old challah will lend itself beautifully to pain perdu a.k.a. French toast. Even
though the bread is slightly sweet, you can make savoury sandwiches as well.
That’s exactly what I did on Sunday with the leftover challah – Honey Mustard Open-face Sandwiches.
can do a lot with challah; just cut a thick slice and eat it as it is, while it’s fresh. I also lightly toasted one slice and drizzled over some honey I had picked up in Coorg. A day-old challah will lend itself beautifully to pain perdu a.k.a. French toast. Even
though the bread is slightly sweet, you can make savoury sandwiches as well.
That’s exactly what I did on Sunday with the leftover challah – Honey Mustard Open-face Sandwiches.
This
recipe serves 2. You can change the honey and mustard quantities as per your taste.
recipe serves 2. You can change the honey and mustard quantities as per your taste.
You’ll
need:
need:
- 6
slices of challah - 1
chicken breast, skinless & boneless - 20ml
Honey - 20gm
Mustard - Salt
& Pepper - 1 tsp Paprika
- 1 tbsp Olive
Oil - Cheese
- Additional
Mustard for serving
How
to:
- Cut
the chicken into small pieces. Season with salt and pepper. - Add
honey, mustard and paprika. Cover all the pieces well with the mixture and allow to marinate for 10-15 minutes. - Heat
some olive oil in a pan. Toss in the chicken pieces and cook till done. - Arrange
the challah slices on a wire rack. Top with the cooked chicken. Grate some
cheese on top. - Place
the rack under a hot grill (in an oven preheated to 200 C) for 8-10 minutes or till
the cheese has melted. - Remove
and drizzle some more mustard over the sandwiches.
Lovely bread, wasn't it?
Delish! 🙂
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