Hamsa Challah

Jenn's favorite part of the challah process is braiding the challah so we like to try out new shapes to keep her engaged.

Step 1: Roll out three strands. Jenn didn't really get what I was explain to her so one of the strands is way too long. Two of them should be about the same length and one should be a little more than half that size.

Step 2: Make hamsa shape, turning outside layer out.

Step 3: If necessary, adjust length of strands by cutting them with a knife.

Cook for about 25 minutes at 350 or until internal temperature is about 170.