Why bake the same version is challah each week when it’s so easy to snaz it up?! This Shabbat, try it with some lavendar.
I started, of course, with Amiee’s faithful challah recipe. Instead of adding plain water to proof the yeast, I used a lavendar infused water.
1 3/4 cup water
3 tb dried lavendar flowers
Add the water and lavender to a small saucepan or pot and heat slowly to a simmer. Remove it from the heat and let it cool slightly for a few minutes. Strain out the lavender flowers and allow the water to continue to cool to yeast proofing temperature (slightly warm). Continue the challah recipe as normal! *You can keep the flower buds in the water for extra flavor and texture.