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Challah is a popular type of bread, lighter than brioche but still soft and very rich, so it is excellent on its own, when toasted or in a variety of dishes, such as french toast or bread pudding. It is a traditionally Jewish bread, though it has wide-ranging popularity now, and is a main feature of many Jewish dinners, especially around the holidays. The bread is usually made with lots of eggs and vegetable oil, rather than butter, because of the kosher laws against mixing meat and dairy. This Chocolate & Apricot Challah, made by Ariela of Baking and Books, uses eggs and oil, but is definitely not the ideal challah for serving with dinner. The bread is generously dotted with pieces of chopped up dried apricot and chunks of semisweet chocolate. She recommends serving it with tea or coffee as part of breakfast or a mid-morning snack, but with the delicious add-ins already in place, a chopped up loaf of this bread would probably make a wonderful bread pudding.
