At my grandmother's house, challah was on the table at every Friday night (Sabbath). For years, her mother-in-law, my great-grandmother Nana, made the bread. When she turned 90, she flat out refused to ever make it again. We had store-bought challah for a few months, until I convinced Nana to show me how to create her exceptional challah. <br /> <br />I still can't make a perfect braid, but the flavor of this sweet, eggy, light-textured bread covers for even the humblest looking loaf. It's fabulous as french toast, egg-in-the-hole, and my vegetarian Thanksgiving stuffing. (PS—Challah differs from brioche in that challah is made with oil, not butter. Buttery brioche can't be served with meat at a kosher table.)

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