ニューヨーク・タイムズのインスタグラム(nytimes) - 12月23日 10時59分

The secret to better challah? It may be olive oil. “Olive oil adds a rich, earthy intensity that really brings character to the loaf, making it a lot more complex without obscuring the eggy sweetness that makes challah so delectable,” @clarkbar writes. As far as homemade breads go, challah is extremely straightforward and can be done in an afternoon. Using olive oil in #challah makes the recipe particularly fitting for #Hanukkah — and it’ll taste better than any store-bought loaf. Visit the link in our profile to get the @nytfood #recipe for olive oil challah, which was photographed here by @andrewscrivani.

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