I baked challah tonight for a number of friends who are starting to gather for a wedding this weekend. The challah took three hours to bake and fourteen minutes to devour. Therefore, for every one minute of challah consumption, there were thirteen painstaking minutes of preparation: mixing, kneading, braiding, slaving and sweating in the New Jersey humidity. I just hope the ravenous bunch who ate the challah appreciated how much arduous, backbreaking work went into that loaf of bread just so they could gobble up the whole thing in a fraction of the time it took me to make it.
Also, granules of yeast were literally jumping to their deaths out of the measuring spoon. Like, in a self-propelled, autokinetic, lemming-like way. It was the oddest thing.
Sure was tasty, though. (I’ll post the recipe at some point soon.)
