FoodRecipeReview

Have your Challah and eat it too

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.

 

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.

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.

 

This
recipe serves 2. You can change the honey and mustard quantities as per your taste.
You’ll
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.

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