Golden Challah

It’s been a tough month, but I did find some time to make a challah for a meal we were hosting this Friday night. The addition of turmeric is what is supposed to make it golden, but this bread was a letdown.

The recipe is by Adeena Sussman, a food writer and author who wrote a cookbook we like, Sababa. I was very intrigued by the addition of this vibrant spice, but it didn’t really make much of a difference that I could see, which was disappointing. It certainly didn’t taste of turmeric, though, but that is actually a good thing.

This is a perfectly fine challah, but I guess I was expecting some kind of alchemy from turmeric. To get a nice golden loaf consistently, I’ve found using really orange egg yolks to be reliable.