Happy Hanukkah! Challah is already known for being a sweet bread but with some added vanilla extract & topped with frosting it’s basically the best cake ever. No seriously, this super doughy & fluffy loaf is your excuse to eat dessert any time of the day. Even better idea: before frosting this, use it in our cake batter french toast recipe for a double whammy funfetti recipe.

Baking bread can be intimidating. Trust me I get it. I’ve made all types of bread & I still get concerned waiting for the yeast to foam & the dough to double in size. Thankfully 3 packets of yeast cost just over a dollar & all you need to mix it with is some water (& the occasional teaspoon of sugar) which gives you plenty of opportunity to mess up & start over without feeling like you’re truly wasting. When you’ve finally gotten the yeast & water combination to that frothy, bubbly consistency the smell will be magical. Of course, it won’t take over your home like a freshly baked loaf of bread but when you put your nose closer to the bowl it’ll smell exactly like the end result.

As for baking & being intimidated luckily with Challah it’s easier than most breads to figure out when it’s complete. The top of the loaf will be golden to dark brown. Typically if a loaf of bread gets this color it’s burnt or dried out but not with Challah. If you prefer the top not as dark, bake according to instructions below & once it’s golden brown cover with tin foil & continue baking as directed.

The frosting is the easiest part of this recipe! For that true funfetti flavor we used funfetti frosting (duh) & just melted it to pour over the loaf of Challah. Of course you’re more than welcome to make a homemade frosting but you did just make your own loaf of bread so we don’t expect much more from ya tonight!