Challah with sautéed leeks and thyme from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 236) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Matbucha; Supremely creamy hummus; Chopped chicken liver

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on August 29, 2015

    Really tasty variation of the braided bread and perfect for the savoury za'atar French toast recipe. It started with the classic challah recipe from the book, a light and fluffy loaf, that was done in 30 minutes at 350F in my oven.

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