Never expected I’d be invited to help make challah here in Corvallis, where it first appeared to be an exotic delicacy. But Chef Intaba knows I want to beef up my baking skills, so she invited me to come by the restaurant last night to help her out.
Let’s just say a six-braid challah should be left up to the pros. It was like complicated knitting. So we each did a three-braid (just like doing hair) and stuck the two together for the second loaf (on the right). Great trick, huh? I’m not sure what dough recipe Intaba used, but it had citrusy accents from orange zest. Could you add vanilla too? I like it a bit on the sweet side. Anyone have a good challah recipe to share?
Before challah braiding, I made my own Mediterranean pesto, feta, roasted red pepper, roasted garlic, Kalamata pizza, which Intaba showed me how to roast in Firework’s outdoor clay oven. She also made a spectacular Viennese Jewish pear, walnut and poppy seed pastry tart, substituting Oregon pears for the apples the recipe called for.