Challah, like most bread, is fairly straightforward — flour, yeast, water, eggs, and maybe a few other ingredients, depending on your recipe. But as we’ve seen with the recent trend for fancily ...

Approximately 14,400 years ago, a Natufian baker burnt a round of unleavened bread. In 2018, it was found — charred and initially unidentifiable — in an ancient fireplace in Jordan. Up until this ...

Editor’s note: In recent weeks, Dispatch reporters, along with photographer and videographer Doral Chenoweth III, fanned out across the metro area to spotlight the city’s diverse bread scene. What ...

It seems there’s nothing like a week of absence to make my love of complex carbohydrates grow stronger. As we begin counting until Shavuot, many will think of dairy products as the food of the season.

Just about every Friday, on the eve of Shabbat, I make challah, the enriched, braided Jewish bread. I make it so often, the process has become a kitchen dance where I’m guided by muscle memory. I know ...

This week was one of challah bakes. Communities around the world came together to mix ingredients, knead dough, and learn how to braid challah in complicated configurations. The incomparable and ...