Holiday Challah

This is not the challah you are making your family so you can eat healthier. This is the sweet yellow challah you make for special occasions where everyone around the table leans back and rolls their eyes in ecstasy.

While challah has come to mean the Jewish egg-bread traditionally eaten on Shabbat and holidays (or "challah-days" ;-) pun intended) the name comes from the piece of challah that is required to be separated as an offering or sacrifice to G-d. This "mitzva" or Jewish commandment is required anytime someone bakes with a substantial portion of flour. Baking and taking challah is a mitzvah special to women, and it is also a special time for women to ask for extra blessings - to ask G-d for what they need or want. Women often use this time to ask for peace, healing and blessings for members of the community. I put this recipe together in order to use enough flour to "take challah" or separate a piece of challah and make a blessing on this holy act.

It is traditional to eat round sweet raisin challah for Rosh Hashana, in the merit of having a sweet new year.

Makes approximately 6 substantial loaves (see images).

Ingredients:

• 1.5 oz or 45 grams or 3 Tablespoons yeast
• 3/4 cup Sugar
• 3.5 cups warm water (just below body temperature)
• 5 whole large eggs plus 2 additional yolks in the dough 
• 1/2 cup olive oil 
• 1/2 cup coconut oil (warm enough to be liquid)
• Heaping Tablespoon honey or more to taste
• 1.5 Tbsp salt
• optional - raisins (or chocolate chips, if you're feeling extra fun)
• 1700 grams all-purpose flour or bread flour (approximately 12-14 cups) (the proportions of the above ingredients do not translate well to whole wheat or other flours)

• some flour for rolling and braiding
• 1 additional egg yolk with water for tops
• optional - poppy seeds or sesame seeds for top

Note: save the 3 extra egg whites for the egg-white omelet you'll make yourself while waiting for the dough to rise. Or make meringues for dessert.

Method (can all be done by hand in one large bowl)

1. Mix water, sugar, and yeast.
2. Gently beat eggs.
3. Add eggs, oils, honey and (optional) raisins. Mix well. Leave the salt sitting out so you don't forget it later.
4. Slowly add approximately 2/3 of the flour mixing constantly.
5. Cover with plastic or a damp cloth and let this "sponge" rise approximately 1 hour. (Skip this step if dough will sit overnight.)
6. Add salt.
7. Slowly add the rest of the flour while kneading, stretching, and folding the dough to develop the gluten. The dough should loose most of its stickiness and be dense enough to hold the shape of a ball or snake.
8. Let the dough rise in a warm place for another couple hours or in the refrigerator overnight.
9. Now would be the time to separate "challah," as mentioned above. HERE are details.
10. Fold and roll the dough into separate balls in preparation for braiding or making rolls or knots. If you're not the braiding type, roll twelve balls a bit bigger than a golf ball and place in a round pan. We call this "pull-apart challah" (see image).
11. Line baking sheets with parchment paper.
12. Shape dough as desired. Ideas and videos HERE.
13. Beat egg yolk with a spoonful of water and brush liberally on challah with a pastry brush or paper towel.
14. Preheat oven to 375 F or 190 C while dough rests and rises a bit.
15. Bake 20-40 minutes until interior temperate measures 190 F or 88 C.

Send me pictures of your Challah! Happy holidays! 

Sourdough Pita - Great Blog Swap PLUS Giveaway

Chef Alison of AliBabka

In honor of the first anniversary of the Kosher Connection I have been randomly assigned a fellow kosher blogger to be inspired by. It my my great pleasure to introduce my muse this week, AliBabka. The author is Chef Alison (Barnett) Gütwaks, is a recent graduate of the Institute of Culinary Education (ICE) in NY. It was important to her to get a well rounded culinary education and not limit herself to kosher culinary colleges. I enjoyed reading about the challenges she faced as a torah-observant Jew cooking in a non-kosher environment.

While reading through AliBabka in search of a recipe I would like to make my own, I enjoyed the creativity, wit, and professional experience that Chef Alison brings to the table. (No pun intended.)

Pita in a pan from AliBabka

In the post "Mo-Rockin In Your Kitchen", guest blogger Elisheva Avital writes about two Moroccan flat breads I have been wanting to try my hand at, pita and moufletta. With the easy access to fresh pita I enjoy in Israel, it's not often I find time to make my own, even if it is healthier and/or tastier. But I thought my blog was in need of both a sourdough entry and a pita recipe. In order to make the recipe my own, I converted her recipe to 90% Whole Wheat Sourdough Pita.

Pre-Pesach Kosher Cooking Carnival

Chodesh tov! I've been hearing people mentioning Pesach for over a month, and until recently, it hadn't quite clicked why. According to my daughter, the families of all her friends in our building are already done cleaning for Pesach! When she interrogated me about my Pesach cleaning, I assured her that I had begun... by cleaning out a couple boxes of cookies.

Well, the month of Nisan has arrived! I now give you all permission to begin your Pesach preparations, and even mention the 'P' word without me growling in return.

This week I am giddy with excitement to welcome a new member into our home, specifically, my kitchen - a Magimix food processor. It only cost half a years worth of diapers! I just can't stop thinking about it. It actually makes me want to clean faster so I'll have more time in the kitchen to chop and whip  things up like Pesach brownies, Homemade Gefilte fish, Cauliflower Tabouleh, Banana Ice Cream, quick tomato sauce for Shakshouka (pictured), and "Fresh" Sriracha - Homemade Hot Sauce.

I'm also going to make lots more of Faye Levy’s Almond Macaroons posted by Miriyummy.


Then after Pesach I hope to make more bread, like Easy Awesome Onion Challah (where I can use the Magimix to chop the onions and knead the dough) and stuffed focaccia like the Focaccia Hamentashen I made for Purim.

I love the idea of Schlissel Challah, Key Shaped Bread Baked After Passover (pictured) made by Creative Jewish Mom Sarah Rivka.

I could whip up Chaviva's No-bake Peanut Butter Mousse Pie or make a giant batch of Lavash/Laffa Bread posted on Challah Maidel.

Or maybe I'll mix up a giant batch of cookies and freeze some! Batya shared a simple cookie "nonrecipe" in Not Exactly The Recipe, But....

Focaccia Hamentashen

I've been wanting to make these for Purim for the past couple years, but something always comes up. Today I finally tested my concept, and I intend to put a couple in each Purim basket for mishloach manot/shalach manos I give my friends and neighbors. In Hebrew - פוקצ'ה אוזני המן

Start with your favorite pizza or focaccia dough recipe. I used my dad's pizza dough recipe. I think this one from Anne Burrell also looks good. The following proportions will make 8 hamentashen (enough for a test batch or family appetizer):

Dough:

• 3/4 tsp yeast
• 1 tsp sugar
• 1/2 cup warm water (NOT hot)
• 2 Tbsp oil
• 1 egg (optional)
• 2 cups flour (I used whole wheat for this test, but I plan to use all-purpose for the mishloah manot.)
• 1 tsp salt

Homebrewing - Part 1: Why make your own beer? Guest Post

Boaz with Sam Adams Award

I am honored to introduce Boaz Harel, the first place winner for Pale Ale in the 2012 Sam Adams Longshot home brew competition in Israel, and author of the Three Cats Brewery Blog. Boaz is also married to  Maya, the author of the hilarious and informative blog How to Be Israeli. I first met Boaz and Maya when we were college students in Pittsburgh, Pennsylvania. This October we both welcomed our first "Made in Israel" babies into the world. Congratulation Boaz and Maya!

Let's try a simple exercise. Go get yourself a glass of cola. Now look at the glass and ask yourself what's in it. Chances are you couldn't answer the question, and with soft drink companies being so cagey about their products (and for a reason - if you knew what was in it you'd probably never drink it) you'll probably never know. Now go get a glass of beer and the same question. What's in this? The answer to that question is just four words: water, malted barley, hops, and yeast. What's more, all the wonderful variety of beers in the world, from the black roasty Guinness, to the pale crisp Bud Light, is made from those same basic four ingredients. Water, Malted Barley, Hops, Yeast (and magic :) ).

Beers from Three Cats Brewery

In fact, beer is such a simple, easy, and natural beverage, that you can actually make it at home. In the second part of this post I'll show you how, but before we get into that, let's talk a little about what beer is, and why you should make it. 

Easy Arepas (Corn pancakes)

When I was growing up in South Florida, my family would go to Miami to see the Marlins play baseball. One of the highlights of the trip was the delicious, sweet, greasy, cheesy arepa I would usually order for dinner. I don't think this was the most authentic Venezuelan or Colombian arepa, but it was utterly delicious. Two sweet corn pancakes were fried on a griddle, with white Jack cheese melted in the middle. You eat it like a sandwich with a little cardboard holder. Imagine my surprise when I learned that every stadium and fairground in the United States does not host Arepa Queen stands!

I wanted my family to have a little taste of the pleasure that comes with this wonderful flavor combination, so I've been making my own wonderfully un-authentic arepas using an inexpensive sandwich maker. This could easily be made in a dorm or hotel room if you bring the ingredients. You can also serve it with salsa or guacamole on the side.

Lahuch - Yemenite Flat Bread - לחוח

Lahuch is a soft stretchy pan bread like a cross between a pancake and laffa bread (like giant pita without a pocket.) It has wonderful bubbly holes like a pancake, but is firm enough to be wrapped around fillings. I like to eat it plain and just tear off pieces to eat.

You can serve it warm with sweet spreads or savory toppings like tehina, tomatoes, and eggs. And it is easy to make because there is no kneading or rolling required like other breads or tortillas. It is traditionally "baked" over the fire in a heavy cast iron skillet, but if you don't have one, a non-stick pan on medium-low should work well.

I first tried Lahuch (lachuch or lahuh) when my friend Michal took me to the bazaar in Rosh HaAyin that is only open on Friday. Vendors are packed under the giant tents hocking cheap clothing, "chachkes," and food stuffs. (Pictures below.)  There was also a vendor selling fresh Yeminite baked goods like kubaneh, jachnun, lachuch, and malawach piled high with toppings to order. Michal got me instructions for Lahuh from her Yeminite friend.  I've been meaning to make it for over a year now, but just because I haven't gotten around to it doesn't mean you shouldn't get the recipe!

Gluten-Free Passover Crepes

One of my favorite things to make on Pesach are crepes.  Once you learn to eye the ingredients they are easy to whip up for breakfast or lunch.  In the morning, I make about 3 from 2 eggs without measuring.  Before Shabbat, I use a recipe and make 9-12 eggs worth.  During the year we don't eat much dairy, but on Pesach, I love to melt cheese in crepes, make pizza wraps with homeade tomato sauce, or make tuna melts (pictured.)  Sometimes I spread them with my thick, sweet stewed tomatoes and add leftover chicken from soup, lettuce, and fresh herbs. 

Sweet and Sourdough Rolls

I tried to make bagels based on the Sourdough Oatmeal Bread recipe from Israeli Kitchen.  The dough fell apart in the boiling water, but I still got some very tasty rolls.  By substituting apple juice for water, I got a slightly sweeter dough, as well as what we call "mezonot rolls."  For observant Jews, that means instead of washing our hands in a ritual fashion and making the blessing on bread, then a full grace after meals, we say one blessing before eating the rolls and a short blessing afterward.  This can be preferable when you want a snack or when you have limited time, like at work.

Homemade Flour Tortilla Wraps

My friend, Tzippy, made these amazing little tortilla wrap appetizers the last time my family was at her home.  I haven't been able to stop thinking about them.  Below is the recipe for the tortillas.  She filled them with avocado, alfalfa sprouts, and smoked salmon.  It was perfect.  She also suggested that it is fun to have lots of fillings out and have each guest fill their own.  Other fillings might include sautéed mushrooms, pesto, sun-dried tomato spread, tehina, omelet, sliced vegetables, avacado spread, chopped parsley, and even meat or cheese.

Pizza Night: Guest Post from my Mom & Dad

My mom, "Bubbe", is an artist and graphic designer; and she has a very special way of staying connected to my kids.  Several times a week she uses her computer to sketch something interesting going on in her life.  On the "Drawing of the Day" there is a note about the drawing, and often a question that causes the kids to write back or answer on the phone.  Below are yesterday's drawings.  At the bottom you will find my dad's recipe for the pizza dough, followed by my own toppings suggestions.  Happy Anniversary Lala & Zeide!

Dear Adele, Mordechai, and Talia,

Tonight we celebrated Lala and Zeide's wedding anniversary.  Grandpa and I invited them over for dinner.  Grandpa made pizza; four pizza pies to be exact.  This is the story about how grandpa made the pizzas.

First Grandpa got out the electric mixer.  He put flour, water, oil, sugar, yeast, and an egg into the mixer the blend them all together to make the dough.

 Then Grandpa decided that both he and the dough needed a rest.  Grandpa divided the dough into four pieces.  He rolled them into balls, placed them on a pan and let them rest in the refrigerator for several hours.  Grandpa rested in a chair in the living room.

Easy Awesome Onion Challah

Last week I thought I would try to throw the ingredients for a small batch of challah (egg bread) in my food processor and try to get some fresh bread with minimal time and effort.  It worked.  This week I added onions and it was awesome!  I want to thank my dad for cutting up the onions.  Sometimes my eyes burn all day.  At home my father wears goggles when cutting onions.  I stick a spoon in my mouth.  Can you share any tricks for keeping onions from burning your eyes?

Add to a food processor or mixer of choice:
1 tablespoon dry active yeast
2 cups (0.5 liters) of warm or room temperature water
1/2 cup (65 grams) your choice of honey and/or sugar, more if you like it sweet (I used about 2 parts sugar and 1 part honey.)
2 teaspoons salt
Almost 1/2 cup (0.1 liters) total oil and margarine.  You can use less, but using at least a full tablespoon each of margarine and oil makes great challah.  Feel free to use olive oil.
2 eggs

Briefly mix with a regular blade, or dough blade, if you have one.

Measure 7 cups (1.7 liters) of flour and add as much as comfortably fits in your food processor.  Mix on slow for a few seconds after the mixture looks homogeneous. (Save the rest of the flour until after the dough rests.)

Dump into a large, lightly greased bowl, and let rest.  If you used a very small mixer, add more flour after you move to the bigger bowl.  You want a very loose dough at this point.  A little thicker than muffin batter.  My son actually reminded me at this point that the dough needed to rest.  When my husband tried to peak, my son told him that the dough was taking a nap.  You can let the dough rest while you buy groceries, clean the house, or cook other food.  If you're short on time, try this:

Before you start mixing the dough, put a large oven safe bowl or pan with water in the bottom of your oven.   Turn the oven on high.  When the water is hot, turn off the oven.  Dip a tea towel in the hot water and ring out, then cover the dough bowl with the towel, so it doesn't actually touch the dough.  Put the bowl in the oven (with the bowl of water) when the oven is warm and cozy, but not hot enough to cook the dough or melt a plastic bowl.  With this method the dough will be ready for the next stage n 10-30 minutes.

This is a good time to chop and fry your onions.  Two red onions would be my preference.  Optional: Mix in poppy seeds.

When the dough looks bubbly and "well rested" (bigger), add more flour.  Use enough flour for the dough to be a cohesive mass that you can lift and stretch.  It does not need to be firm or dry enough to braid.  We are aiming for speed and flavor, not beauty, here.  Time permitting, you can let the dough rest again.  It will rise to about double in size.  Unless you are doubling the recipe, you do not need to "separate challah" for this amount of flour.

Grease two loaf pans and some muffin tins or a baking sheet.  I like olive oil for this.  Begin by stretching dough about 1/2 to 1 inch thick in the bottom of the loaf pans.  Add lots of onions, but stay away from the edges.  Add another layer of dough and work it into the bottom layer.  Do not fill the loaf pan.  If you still have a lot of extra room, add another layer of onions and dough.  Top with more onions, egg wash, and poppy or sesame seeds (optional).

If you have dough left over, make rolls.  Stretch small balls of dough in a circle like a tiny pizza, fill with onions, and fold closed.  Put in muffin tins or on a baking sheet and top like the loafs.

Bake at 350 F or 175 C until golden brown.  If you have a convection fan in your oven, now is the time to use it.



This method/recipe will also work without onions.

You might also like: Challah Basics 

UPDATE Dec. 20, 2010:  Yesterday morning I whipped together half a batch of the above recipe.  The whole thing fit in my food processor and I didn't do any additional kneading.  The dough rested in my warm with a hot towel on top while I chopped and fried one onion.  I added lots of poppy seeds straight to the pan with the onion.  Half a batch and one onion made 15 mini rolls, which I baked in a silicon muffin "tin."  I filled the dough full of onoins and used the extra onions to generously top the rolls before glazing in egg wash and baking just below 350 F or 175 C.  MY CONCLUSIONS: more filling is better; poppy seeds are awesome; I preffer red onoins.