Photography by Dan Engongoro
These are great to compliment a hearty vegetable soup. With bread and soup, you have your whole meal in a beautifully arranged presentation!
You will need:
- 5 lbs challah dough, divided in half
- 1 T caramel coloring (available at baking supply store)
Add 1T caramel coloring to half the challah dough. Mix well in a mixer until color is evenly distributed. Roll out both halves of the dough— the colored and the white—into thin strips, about 1 inch in diameter. Bake at 350 degrees (180 C) for approximately 20 minutes, until bottom of the strips are slightly brown. Cut each strip into thin slices, about 1/2" each. Arrange on skewer, alternating brown and white slices. Serve resting on top of each soup bowl.
Once baked, use a pastry brush to brush on some oil over each slice and then toast for a crunchy taste.
This article by Esther O. originally appeared in Mishpacha Magazine