The title of this post inspired by this video…I am hosting a Shabbat Dinner tonight and it’s gonna be a good night. The dinner will be paid for by the Birthright Israel NEXT team. I am making vegetable matzo ball soup, roasted chicken, lasagna, some veggie sides, and of course, some awesome dessert including a pumpkin pie and chocolate cake. Recipes are either from Gourmet or Bon Appetit magazine or from other blogs or from my mother’s old recipes. (click on links for more information) This is the first dinner I am hosting, and hopefully not my last.
I wanted to make bread because I haven’t in a long while, and what better bread to start with than Challah?
I thought it would be appropriate to make it on Friday, since it is traditionally eaten on Shabbat. But I think the best is making Challah-French toast, with cinnamon sugar on top. Some people make Challah with poppy seeds on top, but with the inspiration from the blog I got the recipe from, Baking and Books, I put some sugar on top of mine. This recipe is shaped in a springform pan, in little balls of dough, to be broken apart and eaten, rather than the traditional braided style. Here is the original recipe, more of a traditional Challah. I put the two recipes together, and made a braided Challah with sugar on top. Continue reading