This Vegan Challah Makes a Perfect Pair for Prosecco
Challah and glass of Prosecco / Photo by Adrian Mueller / Food Styling by Adrienne Anderson / Prop Styling by Paige Hicks The Bread Book is the new cookbook from Éric Kayser, the founder of French bakery Maison Kayser and author of The Larousse Book of Bread . It is technical but accessible, a one-stop textbook for any aspiring baker. Kayser’s challah loaves are small and vegan (aka “water challah”), a far cry from the giant eggy loaves often seen in the U.S. More common in Israel , it has a nice ratio of crispy crust to soft and light interior. How to Make Challah Courtesy of The Bread Book: 60 Artisanal Recipes for the Home Baker , by Éric Kayser (Phaidon Press) Ingredients 535 g (generous 4 cups) white bread flour 290 g (scant 1 ¼ cups) water at 60°F 50 g (¼ cup) caster (superfine) sugar 15 g (1 ½ tablespoons) fresh yeast, crumbled* 10 g (2 teaspoons) Guérande sea salt 30 g (3 tablespoons) olive oil Poppy and sesame seeds, for finishing Directions Combine