Yogurt Challah
Growing up in Israel, I had challah every Friday for Shabbat and on most days in between. After trying countless recipes, I discovered my favorite in baker Uri Scheft’s brilliant book Breaking Breads. He figured out the perfect proportions, so why reinvent it when he graciously let me share his formula here? I add labne to make the dough even richer, while olive oil lends a savory flavor. If you want a dairy-free dough, omit the labne. What you can’t leave out are spices. They deliver both extra flavor and texture. Nowadays, I bake challah every week with my sons, switching up the seasonings and shapes throughout the year.
