I make challah almost every week. After trying about 5 other recipes, I've returned to my mother's tried-and-true version. (Should've known -- mom's always right!) At this point, the recipe is so familiar I practically have it memorized. The original recipe calls for white bread flour, but Ima and I have both transitioned to half white, half King Arthur's White Whole Wheat. Take your pick. Either way, my mother emailed me today to let me know that since she gave me her recipe, she's started adding a pinch of cardamom to her dough. I've included that option below. - Rivka

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