Whole wheat flour, brown sugar, a touch of honey and a filling of apple, leek and walnut. . .really there’s nothing conventional or traditional about this particular challah recipe, but the braiding. <br />Go figure. In search of more exacting proportions, I turn to Joan Nathan’s recipe, modified in part by my own go-to “Jewish Holiday Cookbook” by Gloria Kaufer Green, for her ‘Grandpa’s Challah.” The method for “filling” the braids is a genius touch provided by the inimitable Deb Perlman of Smitten Kitchen fame. <br />Olive oil? Vegetable shortening or margarine? Again, it’s a matter of debate or preference - with the caveat that butter not be used, so that the bread is “pareve” following the Jewish custom of preparation -- meaning it can be served with both meat and dairy dishes. <br />As with all bread recipes, success is ultimately in the touch and feel of the dough. In preparation the dough should be sticky, but not too. Soft enough for shaping, but not overworked. In other words, be prepared to add a dusting of flour. <br />As for distinctions between the four-strand, five-strand and six-strand braiding techniques, I turn you over to a Maya Sprague on YouTube: <br />Braiding a Six Strand Challah - YouTube <br />If the bread weren’t so delicious served warm out of the oven, you might consider this recipe as the basis for a rich holiday stuffing. Day old, the bread also makes outstanding French Toast or the start of a strata, perfect for a weekend brunch. <br />

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