I have a terribly soft spot for soft doughs.

Enriched doughs, with eggs, milk and some other form of fat make for pillowy loaves that I could devour in a seating if my stomach had capacity for it.

I first learned how to plate Challah with Juli from Our Bread, who is an absolute expert and makes beautiful loaves.

I usually mix 20% wholemeal to my dough (just to give it a little bit extra of nutrients and fiber). It does not affect the crumb or flavour and makes me feel a bit less guilty for eating it…