Maggie Glezer,  [product="27635"]Artisan Baking Across America The Breads The Bakers The Best Recipes​[/product]  of  fame, is working on a new book. It's all about challah and other traditional Jewish breads. In advance of publication, I tried her challah recipe from this month's Fine Cooking magazine.

A six stranded challah will test my braiding skills. Her diagram helped immeasurably.

Well, I didn't hurt myself.

2 hours later, ready for the oven.

I love this stuff!

Coulda baked a few minutes longer.

Shoulda cooled a bit longer, but very tasty.