My favorite bread to both bake and eat is challah, but not the challah you serve for Shabbat dinner. My ideal challah is served the next morning, for breakfast. There is something magical about Shabbat morning and Shabbat breakfast. The world almost stands a little still. Growing up, my most vivid Shabbat morning memories were at my aunt and uncle’s table filled with an array of special cakes and danishes served alongside tea and coffee. It was a special treat. As an adult, I try to bring that special Shabbat morning of pastries and cake into my own home with the concept of a breakfast challah. I began creating breakfast challah with leftover dough filled with cinnamon and sugar. Over the years, I have created many flavors of breakfast challahs that embrace the flavors of the season.

Winter breakfast challah will always be filled with bright citrus and marzipan. Marzipan, a traditional confectionary of Mizrachi, Sephardi and Eastern European Jews alike, is an unlikely breakfast food. However, when laminated into challah, it results in a delicate cross between challah and pastry, reminiscent of an almond croissant. The layers of the challah fall away in delicate folds of citrus-infused butter and fresh marzipan. Baked in a traditional babka crown shape, this challah makes the perfect centerpiece for your next brunch when the snow is deep and the days grow short.

Notes:

1. The temperature of the water should be delicately warm enough as for a baby’s bath. For those of you who don’t make it a habit of bathing babies; place a finger to the bottom of the cup of warm water. Keep it there a few moments. If it feels nicely warm without an “ouch” sensation, the water is the proper temperature.
2. If your marzipan feels a little too dry (it can happen, weather depending) add ½ Tbsp more water and blend it in.
3. If you don’t have an angel food cake pan (which is a tube pan with a flat bottom), you can use a Bundt pan. The inner ring of metal in these pans is essential for baking success because it allows airflow and heat to get to the center of the challah and create an even bake.  

Almond Croissant Breakfast Challah Recipe

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5 from 6 reviews

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With swirls of citrus-infused butter and homemade marzipan.

• Total Time: 3 hours 25 minutes
• Yield: 1 large challah, 10-12 servings

Ingredients

For the challah:

• 1 cup warm water (see notes)
• 1 Tbsp + 1 ½ tsp active dry yeast
• 1 tsp sugar
• 500 g bread flour (roughly 4 cups), plus more for kneading
• 1 Tbsp + 1 tsp kosher salt
• ¼ cup sugar
• 2 eggs, lightly beaten
• ¼ cup extra virgin olive oil, plus more for greasing bowl

For the marzipan: 

• 1 ½ cups almond flour
• 1 ½ cups powdered sugar
• 2 tsp almond extract
• 2 tsp disaronno liquor or rum
• 2 pinches kosher salt
• 3 Tbsp water (see note)

For the citrus butter:

• 1 stick (113 g) unsalted butter, softened
• zest of 2 large tangerines/clementines, roughly 2 heaping tsp
• 1 Tbsp bread flour

For the topping:

• 1 egg yolk
• ½ tsp water
• sliced almonds, for topping
• powdered sugar, for finishing (optional)

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Instructions

1. Start by making the challah dough: In a small bowl, combine warm water, yeast and 1 tsp sugar. Mix well and let it rest about 5 minutes, or until yeast has bloomed/foamed up. (If your yeast has not bloomed/foamed up by this point, your water was too warm or your yeast is dead.)
2. In a large mixing bowl, combine the flour, kosher salt and ¼ cup sugar. Mix well to combine. 
3. Add the eggs, olive oil and yeast/water mixture. Stir with a dough whisk or wooden spoon to create a rough, shaggy dough. 
4. Pour the dough onto a clean kitchen counter and begin kneading the dough by pushing the dough with the palm of your hands, dragging it forward on the counter, and then folding it back over itself. Give it a quarter turn between each knead. 
5. Depending on the weather, the dough may be sticky, so add a little additional flour as you knead (anywhere from ¼ -⅓ cup), until the dough is slightly smooth and supple, but still has a little tackiness left. 
6. Lightly coat your mixing bowl in a few tablespoons of olive oil. Put the dough in the bowl and give it a little swirl around. Flip the dough over so all sides have been covered with oil. 
7. Wrap the bowl in plastic wrap, cover in a towel, and let the dough rise in a warm place for 45 minutes, until the dough has doubled in size. 
8. After 45 minutes, fold and punch the dough dough four times, giving the dough a quarter turn between each fold and punch. 
9. Cover the dough back up and allow it to rise another 35 minutes. While the dough rises, make the citrus butter: In a small bowl, combine the soft (but not melted) butter and clementine zest until fully incorporated. Add the flour and mix until fully combined. Set aside. 
10. While the dough continues to rise, make the marzipan: In a bowl of a food processor, combine the almond flour, powdered sugar, almond extract, liquor/rum and kosher salt. 
11. Pulse the processor a few good whirls until the ingredients are fully combined. 
12. With the processor running on low, slowly drizzle in the water and let it mix until the marzipan forms. The consistency should be spreadable, but not dry. Place marzipan in a bowl and set aside. 
13. Preheat your oven to 350°F. 
14. To assemble your challah, start by dividing the dough in half, sprinkle it with flour and cover with a towel. Allow the dough to rest for 5 minutes. 
15. Lightly flour the counter and roll out the first piece of dough into a 13×20 rectangle. (The dough will be rolled out very thin, that’s what you want.) Position the dough so the long part of the dough (20”) is parallel to the edge of your counter.
16. Dot the dough with half of the citrus butter mixture. Using an offset spatula or butter knife, very carefully spread the butter all over the dough in an even layer. Do not leave a border. 
17. Dot the dough with half of the marzipan. Using an offset spatula or butter knife, very carefully spread the marzipan over the butter into an even layer. Do not leave a border. 
18. Carefully roll the dough snugly towards you (like making cinnamon buns) until you have a long rope. 
19. Set the dough rope aside and repeat the process with the other half of dough and filling. 
20. Twist the two dough ropes together and secure them to each other, creating a circle.
21. Place the challah in a well greased angel food cake pan, cover and let rise in a warm place until doubled. To make sure the dough is ready, poke the dough with your finger, when the dough doesn’t spring back, it’s fully proofed (about 15-25 minutes). 
22. Combine the egg yolk and ½ tsp water in a bowl and mix together. Brush the challah with the egg wash and allow it to dry for 1 minute. Brush on a second layer and scatter generously with sliced almonds. 
23. Bake for 35-40 minutes until deeply golden. If parts of the top begin burning or turn too dark before the challah is finished baking, loosely top those areas with small pieces of aluminum foil while the challah continues baking. 
24. Remove the challah from the oven and allow it to cool for 10 minutes. 
25. Carefully turn the challah out from the pan onto a cooling rack. Allow it to cool thoroughly before serving. (Optional) before serving, lightly sprinkle the top with powdered sugar. 

Notes

1. The temperature of the water should be delicately warm enough as for a baby’s bath. For those of you who don’t make it a habit of bathing babies; place a finger to the bottom of the cup of warm water. Keep it there a few moments. If it feels nicely warm without an “ouch” sensation, the water is the proper temperature.
2. If your marzipan feels a little too dry (it can happen, weather depending) add ½ Tbsp more water and blend it in.
3. If you don’t have an angel food cake pan (which is a tube pan with a flat bottom), you can use a Bundt pan. The inner ring of metal in these pans is essential for baking success because it allows airflow and heat to get to the center of the challah and create an even bake.  

• Author: Johanna Rothenberg
• Prep Time: 2 hours 45 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Ashkenazi

The post Almond Croissant Breakfast Challah Recipe appeared first on My Jewish Learning.

This recipe is unbelievably easy to make and has a flavor you just can’t beat. The richness of the pudding pairs beautifully with the tartness of the cranberries, the spice of the rum and the sweetness of the caramel sauce. If you have difficulty coming across fresh cranberries, frozen or canned work just as well. 

When making the caramel sauce, the type and amount of rum you use is up to preference. I prefer a less pronounced rum flavor, but regardless of how much you use, the taste will be incredible (you can’t go wrong with butter and brown sugar). The caramel sauce will be a little less viscous if you add more rum but you can always add more heavy cream if you want it to be thicker. As for the type of rum, I went with The Kraken Black Spiced Rum but any will do. Maggie’s Farm Spiced Rum is also a lovely option, as it includes its own orange flavor as well.

Notes: 

1. The frozen cranberries will need to be thawed before use and the canned cranberries will provide a slightly sweeter but equally delicious end result. 
2. Store in the fridge for up to five days.

Eggnog Challah Bread Pudding with Spiced Rum Caramel Sauce

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4 from 1 review

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Decadent, delicious and super easy to make.

• Total Time: 0 hours
• Yield: Serves 6-8

Ingredients

For the bread pudding:

• loaf of stale challah (around 1.5 lb), cubed
• 2 cups eggnog
• 3 large eggs
• ½ cup unsalted butter, melted and cooled
• 2 tsp vanilla extract
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 ½ cup of fresh or (thawed) frozen cranberries, or 1 (14 oz) can cranberries

For the spiced rum caramel sauce:

• ½ cup butter
• 2 Tbsp orange marmalade
• 1 cup packed light brown sugar
• 3 Tbsp-¼ cup spiced rum or apple juice, or 1 ½ tsp rum extract
• ½ cup heavy whipping cream
• pinch of salt (optional)

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Instructions

1. In a large bowl, combine eggnog, eggs, melted butter, vanilla, salt, cinnamon and nutmeg, and whisk until combined.
2. Cube the challah, add it to the bowl and gently toss using a spatula.
3. Once challah has been coated and has completely absorbed the liquid, gently fold in the cranberries.
4. Add to a greased 9×13 casserole dish and allow to rest for 30 minutes.
5. While it rests, preheat the oven to 375°F.
6. After your 30 minutes is up and the oven has heated, place your bread pudding in the oven for 40-45 minutes.
7. While the bread pudding is in the oven, start on the caramel sauce.
8. In a small saucepan over medium heat, add butter, marmalade, rum and brown sugar and stir until the sugar dissolves.
9. Raise heat to medium-high and bring to a boil, then remove from heat and carefully pour in the heavy cream.
10. Place the saucepan back over low heat and continue stirring for about 5-7 minutes until the sauce thickens slightly. The more rum used, the less thick the caramel will be. Add a pinch of salt at the end (optional).
11. Allow to cool and serve over bread pudding.

Notes

1. The frozen cranberries will need to be thawed before use and the canned cranberries will provide a slightly sweeter but equally delicious end result. 
2. Store in the fridge for up to five days.

• Author: Hannah Paperno
• Prep Time: 20 minutes + 30 minutes resting time
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

The post Eggnog Challah Bread Pudding with Spiced Rum Caramel Sauce appeared first on My Jewish Learning.

But, of course, it’s just not always possible to bake a fresh loaf each and every Friday. It totally makes sense to bake up large batches of challah and freeze several loaves to break up the work. So here are my five top tips for freezing challah, to allow for an (almost) fresh-tasting loaf every time:

1. Let It Cool Completely

One of the most important steps to successfully freezing challah is allowing it to cool completely before freezing. This means allowing it to cool at room temperature, ideally on a wire baking rack, for at least two hours.

Bread cools at different rates depending on how dense the loaf is, so you don’t want to rush this part. If the challah is still warm, moisture can become trapped inside, causing the challah to get soggy and even stale once stored. If you bake the challah at night and need to go to sleep, it would be better to leave it out all night to cool than to prematurely pop it into the freezer.

2. Double Wrap It

A lot of people double wrap their challah in two layers of aluminum foil before freezing, but aluminum foil will not create a strong enough seal to properly preserve the bread. Instead, you should wrap challah in foil and then place it in a gallon-sized Ziploc freezer bag, taking care to remove as much air as possible. This will create a stronger seal and avoid exposing the challah to air and cold.

Note: I would not suggest leaving baked challah for longer than 2-3 months in the freezer.

3. Warm It Up

On the day you are ready to serve, take the challah out of the freezer and allow it to thaw for three to four hours at room temperature. When ready to serve, place in a 300°F oven for 10 minutes to warm slightly. This step is optional, its not necessary, but I do find its just a slightly more enjoyable experience to have the challah warmed slightly before serving.

4. Freeze the Dough

One other way to prep ahead is by freezing your challah dough. I don’t recommend keeping dough in the freezer for more than one month, but if you have time to make a double batch of challah, or don’t need to use all the dough you have made on one particular week, you can place your prepared dough in a lightly greased Ziploc freezer bag, taking care to remove as much air as possible.

When you are ready to bake challah, remove the dough from the freezer and allow it to defrost in the fridge for five to six hours, or on the counter at room temperature for three to four hours (the time will vary depending on the time of year and temperature in your kitchen). Once the dough is no longer cold to the touch, shape it and bake as per usual.

5. Freeze an Unbaked Loaf

Another way to freeze challah is to freeze an actual braided loaf! My colleague Jennifer Modlinger swears by this method and here’s what she suggests: Allow the challah dough to complete its first rise. After the first rise, braid it, double wrap it in Saran Wrap, and place in a Ziploc freezer bag in the freezer. Make sure to store it on a flat surface with plenty of room around it in the freezer so that it doesn’t get smushed before it is completely frozen.

When you are ready to bake the challah, remove it from the freezer six hours in advance. Unwrap it, place it on a parchment-lined baking sheet, cover loosely with a tea towel and allow it to slowly defrost and rise. Once it has doubled in size, egg wash and bake as per usual.

The post How to Freeze Challah appeared first on My Jewish Learning.

By Tuesday, I already knew of six challah bakes happening in the upcoming days within a 1-mile radius of my house. As it’s very easy to buy excellent challah from a number of bakeries in my neighborhood, this call to bake challah together clearly extended beyond practicality. 

The practice is rooted in the Torah’s book “Numbers,” which instructs the Jews to reserve a portion of dough for God, via the Kohanim (priests). In modern times, as we have no Temple, we are still obliged to remove a portion of challah dough and make a blessing before discarding it. This is known as “taking” challah or hafrashat challah, and is traditionally a mitzvah (commandment) associated with women, applied in moments of joy or tragedy.

Taking challah is powerful as, for those few seconds, we are focusing our energy on the reason that we are making the blessing; but it is just as powerful when we respond with a simple “amen.” This is the moment that our prayers are activated, and we say to God  — over to you. 

Over the last few years, I have noticed that challah bakes have gone from being something practised primarily by religious women to something that women of all backgrounds partake in. This change began in 2013, when Rabbi Goldstein, the South African chief rabbi, launched The Shabbat Project, which encouraged Jews all over the world to keep just one Shabbat. As part of the project, thousands of women gathered to connect to their Judaism through the act of baking challah. 

Why are we, as Jewish women, drawn to challah specifically? On a superficial level, we love being together, talking about life and doing something tangible. Plus, this mitzvah also helps us feed our loved ones, and connects us to the generations of Jewish women who have gathered around a kitchen table, rolling grape leaves or stuffing cabbage. 

I believe that in a world where spirituality is dwindling, it’s in these moments of unity that the innate spark of spirituality inside of all of us (and we do have this spark because we all have a soul) comes to life. As Jewish women, we hold a power which is activated tenfold when we come together; what we can achieve knows no bounds. Whether it’s five or 500 people, focusing our intentions on the same thing sparks a palpable surge of energy similar to when communities gather to unite in prayer.

It can be hard to tune in to these intentions right now; I have tried hard to censor what I look at on social media, staying away from horrific and graphic videos and photos that do nothing but break my heart and diminish my spirit. Instead, I’m choosing to focus on and partake in the amazing outpouring of good, and to do mitzvahs to bring light to a very dark situation. 

On Thursday, I was one of millions of women who gathered to bake challah for Israel. That morning, I had arranged to bake with four friends, but by the evening we were up to 54 people. We spent the day racing around to scramble together bowls, brushes, flour and yeast. The local shops had run out of bread flour and the homeware shop had sold out of bowls because so many people had the same idea. 

Rebbetzin Dove, of the organisation Seed, very kindly offered to lead our challah bake. It was only when she arrived and set up her Zoom that we saw she was also leading four others across the globe at the same time. For the hundredth time that week, tears streamed as I looked around and saw 54 women of all backgrounds, united in their desire to help Israel, and send their good wishes, solidarity and prayers. Who are proud to be Jewish. And who, instead of reacting with graffiti and smashing shop windows, as my community has seen this week with the latest repercussions of antisemitism, were striving to become better people through adversity, to do good and to be good. 

The post The Power of Baking Challah Together in Hard Times appeared first on My Jewish Learning.

To make this challah, you’ll first need a sourdough starter. Starter is simply a mixture of flour and water, in this case equal parts of each, that are allowed to ferment at room temperature for a period of time. You’ll know that your starter is ready to bake with when it’s light, bubbly and has the consistency of a sticky, melted marshmallow when stirred. This can take a few days or a couple of weeks, but it’s worth the wait.

This dough needs to rise twice: first for 8-10 hours, then 2-3 hours on a countertop or in the refrigerator overnight. The dough can be made in the morning, baked at night and eaten the following morning, but when it comes to eating the freshest and most flavorful sourdough challah, I recommend doing the second proof overnight in the fridge. The bread is best eaten on the day that it’s made, but will keep, covered with a kitchen towel or stored in a paper bag at room temperature, for a couple of days.

Notes:

1. For best results, ensure all ingredients are at room temperature and use a scale for measuring out ingredients. 
2. Loaves can be frozen whole in tightly-sealed freezer bags or sliced and frozen in singles. Single slices toast up beautifully to make breakfast sandwiches or a delicious piece of toast. Thaw whole loaves at room temperature before serving.

Sourdough Challah

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4.8 from 4 reviews

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Perfect if you already have a starter sitting in your fridge– try this tangy challah!

• Total Time: 21 hours 30 minutes
• Yield: 2 loaves

Ingredients

Units MUS

• 300 g (2 cups) all-purpose flour
• 330 g (2 ⅓ cups) bread flour, plus a bit more as needed
• 1 ½ tsp fine sea salt
• 100 g (1 ½ cup) bubbly, active 100% hydration sourdough starter
• 170 g (¾ cup) warm water
• 3 whole eggs, at room temperature, divided
• 1 egg yolk
• 75 g (6 Tbsp) sugar
• 100 g (½ cup) olive oil, plus more for coating the bowl
• poppy or sesame seeds, for topping (optional)

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Instructions

1. Day 1 (Morning): In a medium bowl, whisk together the all-purpose flour, bread flour and salt. Set aside. 
2. In the bowl of a stand mixer fitted with the paddle attachment, mix the starter, water, 2 whole eggs, 1 egg yolk, sugar and olive over low speed until just combined. 
3. Switch the attachment to a dough hook and keep the motor running on low. Gradually add in the flour mixture until a shaggy dough forms. You will need to scrape down the bowl a few times to help it along.
4. Increase speed to medium and knead for 5-6 minutes, or until the dough is soft and pliable and pulls away from the sides. If the dough is sticking to the bowl, use a dough scraper to scrape it off and use your hands to form it into a ball. The dough should be soft, pliable and tacky, but not sticky. Put it back into the bowl to knead a couple of more minutes with the dough hook. If the dough is really sticky at this point, add additional bread flour a tablespoon at a time with the mixer running on low. Only add additional flour once the previous spoonful has been incorporated and you can see how the dough is transforming.
5. Scrape dough onto a clean countertop and shape into a ball. Transfer to a well-oiled bowl. Roll it around so it’s lightly coated in oil, then cover and proof in a warm environment (between 70-85°F) until doubled in size, about 8-10 hours.
6. Day 1 (Evening): Press down the dough to deflate, then transfer it onto a clean countertop, using a dough scraper if necessary. Divide the dough in half (about 580 g each), then divide each half into three equal pieces (about 193 g each). Cover the dough with a damp towel and rest for 15 mins to relax the gluten. Don’t skip this step.
7. Prepare a baking sheet with parchment paper. Then, using your hands and the friction of the counter, roll out each piece of dough to an 18-inch strip (or rope). Divide the strands in half so you have two sets of three. If your dough is still shrinking back at this point, let it rest another 10 minutes before continuing.
8. Braid each loaf of challah, sealing and tucking pieces in at each end. Place the braided dough on the prepared baking sheet, spaced equally apart. Cover with plastic wrap and a warm, damp tea towel and proof in the fridge overnight. The dough will be puffy and, when poked, will take on a slight indent that springs back slowly.  To bake the same day, cover with plastic wrap and a warm, damp tea towel and proof about 2-3 hours on the counter then skip to step 10.
9. Day 2 (Morning): Remove dough from the fridge and let it come to room temperature for 1-2 hours before baking.
10. Preheat oven to 375°F. Whisk the remaining egg and brush it evenly over each loaf. Sprinkle with sesame or poppy seeds, if using. 
11. Bake for 25-30 minutes, or until dark brown and shiny. 
12. Transfer to a cooling rack to cool slightly before serving.

Notes

1. For best results, ensure all ingredients are at room temperature and use a scale for measuring out ingredients. 
2. Loaves can be frozen whole in tightly-sealed freezer bags or sliced and frozen in singles. Single slices toast up beautifully to make breakfast sandwiches or a delicious piece of toast. Thaw whole loaves at room temperature before serving.

• Author: Kris Osborne
• Prep Time: 1 hour + 20 hours proofing
• Cook Time: 25-35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Jewish

The post Foolproof Sourdough Challah Recipe  appeared first on My Jewish Learning.

“I was born to be the challahdad,” Max told The Nosher. “It may seem like a random side-schlep to develop as a 30-year-old in L.A., but all roads led me to become the father of the bread.”

This witty chat is typical of challahdad branding, which seems born to be an Insta-business. Their captions are littered with puns (“I like this. I like this challot”). Their grid is a mix of quirky challah illustrations, beautiful food shots and Jake Cohen in a challahdad bucket hat smoking a joint. And at the center of it all is Max, with his hipster mustache, dressed in royal blue and white (challahdad’s signature colors), clutching a gorgeously braided challah that’s half his size. 

But a strong Instagram presence does not a business make. Just look at the home-baked challah delivery services that sprung up on Instagram during the pandemic. Some — notably Challah Dolly, which now ships nationwide and is sold at several New York bakeries — survived, but many others fizzled out as the world began to open up. Clearly, it takes more to succeed than delicious challah and a talent for puns. 

Challahdad’s loyal customer base is growing rapidly, suggesting the brand has just as much substance as style. And they have a Max, whose enthusiastic creativity and adaptability could prove to be their secret to success.

“When I started baking challah a few years ago, it was instantly about how to do something different. It started with wrapping a chocolate chip challah in foil and tossing it into a campfire with friends, resulting in a magical, melty dessert,” he said. 

Lots of people make chocolate chip challah, but not many toast it in a campfire. Lots of people experiment with challah flavors (just take a glance at The Nosher’s challah archives), but not many businesses offer a new flavor every week. This was challahdad’s first shtick  — from the challahpeno (jalapeno challah) to the cheesydad (string cheese and parsley challah)  — but certainly not their last.

“Challahborations” with other small-batch, social media-savvy businesses expanded challahdad’s Instagram reach and customer base while staying very much on-brand. Like the challaluhduja (ghianduja, a chocolate and hazelnut spread, challah) with Ghia, a non-alcoholic aperitif brand that also makes a low-sugar, olive-oil-instead-of-palm-oil ghianduja. Or the spicy everything furikake seasoning challah with Holy Tshili, a female-owned, New York-based company combining Jewish and Chinese flavors. 

From there, it was only a hop, skip and a jump to challah sandwich collaboration pop-up events, starting with the Zab’s collab: A “full size everything bagel challah, sliced hamburger style, grilled until toasty, smothered in cream cheese, with a healthy drizzle of Zab’s hot honey.” 

Then it was a PB&J with Hot Jamn Preserves jam (organic, upcycled, handcrafted) and One Trick Pony peanut butter (no oil, no sugar, just Argentinian peanuts and Patagonian sea salt). Recently, it was the Jubano with Camila Creates (a Latinx chef running “dining experiences” and pop-ups), a Cuban sandwich on a smashed mini challah. If you’re lucky enough to be in L.A. on July 8th, you can sample challahdad’s latest collaboration for yourself: limited-batch turkey challah hoagies with Delco Rose Hoagies.

Whether challahdad  — or any challah subscription service  — can stand the test of time remains to be seen. I really hope they do. Not just because the Simons are business owners who champion their partners and are grateful for their customers, or because I really enjoy scrolling through their challaborations — but because challahdad is, ultimately, about spreading Jewish joy. And, joy vey, we sure need some. 

Sign up to challahdad’s challah subscription service here and pre-order challahdad x Delco Rose Hoagies here — or try your chances and find them in front of the Luca store (5727 North Figueroa Street) on July 8th, 11 a.m.-2 p.m.

The post Challahdad Makes the Naughtiest Challah Sandwiches in L.A. appeared first on My Jewish Learning.

The baked challah can be kept in a paper bag or cloth at room temperature for up to two days.

A note on yeast:

• I highly recommend using SAF instant yeast, which is available online and some supermarkets, and can be stored in the fridge for months.
• If you’re using active dry yeast, start the recipe by proofing the yeast and continue as usual. When using instant yeast, you should skip the process of proofing the yeast.

The post How to Make Moroccan Challah for Purim appeared first on My Jewish Learning.

Although this recipe works with any melting chocolate, the magical addition of Oaxacan chocolate elevates it. High-quality Oaxacan chocolate is arguably the most decadent Mexican chocolate, as Oaxaca is the central hub in Mexico for chocolate production. Interestingly, cacao does not grow in the state of Oaxaca, but rather in neighboring regions. But Oaxaca’s location on an ancient trading route has reeled in travelers from far and wide to join in on this sacred tradition.

Oaxacan Chocolate Stuffed Challah Recipe

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This indulgent Mexican bread is perfect for dipping into a hot cup of coffee.

• Total Time: 2 hours 15 minutes
• Yield: 1 loaf

Ingredients

Units USM

• ⅓ cup vegetable oil
• 2 eggs + 1 egg, for glazing
• 3 Tbsp sugar
• 1 Tbsp salt
• 2 ¼ tsp yeast
• ¾ cup water
• 3 cups bread flour
• 5–7 tabs (140–195 g) of Oaxaca-imported chocolate (Chocolate Mayordomo)
• 1 Tbsp cinnamon

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Instructions

1. Place oil, eggs, sugar and salt in the bowl of a mixer fitted with a dough hook. 
2. Mix yeast with water and add to the bowl. 
3. Add flour by the cupful until a dough forms. It should be soft and smooth to the touch – make sure it doesn’t stick to the sides of the bowl!
4. Turn the dough out onto a floured surface, and knead until smooth and not sticky. Cover and let rise for 1-1.5 hours. 
5. While the dough rises, set a pot of water on the stove and bring to a boil, then reduce to a low simmer. Melt tabs of Oaxaca-imported chocolate in a dry metal bowl that fits snugly over the top of the pot of water, ensuring that the bowl doesn’t touch the surface of the water at any point. Remove melted chocolate from the stovetop and let cool for 15 minutes.
6. Preheat the oven to 350°F.
7. Divide risen dough into three pieces. Roll each piece out into a long oval, and slather 1-2 teaspoons of the melted chocolate onto each piece. Fold over the dough strands and firmly seal shut, rolling each piece of dough into a longer strand. 
8. Proceed to braid. Place braided dough on parchment paper, and then glaze with a beaten egg. Sprinkle cinnamon on the surface.
9. Let the challah rise again for 20 minutes, then bake for 30 minutes. Transfer to a wire rack and let cool completely.

• Author: Mel Romero
• Prep Time: 15 minutes + 1 hour 30 minutes rising time
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Ashkenazi

The post This Oaxacan Chocolate Stuffed Challah Recipe Is the Ultimate Taste of My Family’s Jewish Journey appeared first on My Jewish Learning.

Note: Once the plum jam is fully cooled, store in the fridge for up to 1 month, or in the freezer for longer. Jam can be made in advance of the challah, and is best made at least 1 day ahead of time. If you need to cool it quickly, place in the freezer for 15-20 minutes. 

Plum and Rosemary Challah

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A sweet and savory challah made in the round and perfect for Rosh Hashanah.

• Total Time: 4 hours 30 minutes
• Yield: 2 loaves

Ingredients

Units USM

For the challah dough:

• 1 ¼ cups lukewarm water (100-110ºF)
• 2 (¼ oz) packets active dry or instant yeast (4½ tsp)
• ¾ cup + ½ tsp granulated sugar, divided
• 5 cups bread flour, preferably King Arthur, divided, plus more for dusting
• 2 ½ tsp kosher salt
• ¼ cup vegetable oil, plus more for the bowl
• 3 large eggs, divided
• 2–4 Tbsp sesame seeds, poppy seeds, nigella seeds, flaky or coarse salt, or everything bagel seasoning (optional)

For the filling:

• plum jam, as needed (see recipe below)
• 3–4 large sprigs fresh rosemary, chopped
• 2 Tbsp turbinado sugar

For the plum jam:

• 2 lb plums
• 1 cup sugar, or to taste
• juice of ½ a lemon

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Instructions

1. Start by making the dough: Place 1¼ cups lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and ½ tsp of the granulated sugar, and stir to combine. Let sit until foamy on top, about 5 minutes. If it doesn’t smelly “yeasty” or bubble up, throw it out and start again with new yeast. Meanwhile, place 1½ cups of the bread flour, the remaining ¾ cup granulated sugar and 2½ tsp kosher salt in the bowl of a stand mixer.
2. When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1-2 minutes. Add the water-yeast mixture and ¼ cup vegetable oil and mix on high speed until smooth, about 3 minutes.
3. Stop the mixer and switch to the dough hook attachment. Add the remaining 3½ cups bread flour and 2 of the large eggs. Mix on high speed until the dough is smooth and pulling away from the sides of the bowl, about 5 minutes.
4. Lightly coat a large bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm place until doubled in bulk and puffy, about 3 hours at room temperature, or overnight in the refrigerator.
5. To make the plum jam (optional): Slice the plums, discarding the pits. To a medium pot, add the plums, 1 cup of sugar and the lemon juice. Bring the mixture up to a boil, and lower it to a simmer. After 5 minutes carefully taste the hot mixture, if you would like it sweeter, add more sugar, ¼ cup at a time. I prefer to keep this jam more tart than sweet, as the challah will likely be dipped in honey. Simmer the jam for 35-45 minutes or until easily coats the back of a spoon and has substantially thickened and reduced; it will continue to thicken as it cools. Allow the jam to fully cool before using.
6. If the challah dough has been refrigerated, let it sit at room temperature for 1 hour. Line a baking sheet with parchment paper or a silicone baking mat.
7. Transfer the dough onto a very lightly floured work surface. Divide into 2 portions (about 22 oz each). 
8. Divide half of the dough into the 4 equal-sized pieces, or into the number of strands you intend to braid with. Roll out each piece of dough into a long rectangular shape, about 12” long and 3-4” wide. Add 1-2 tsp plum jam to the center of the dough. Top the jam with a sprinkle of chopped rosemary. Fold over the dough and firmly seal it shut, then roll the dough into a long strand. If the strand splits a little, just press it closed again; minor splitting will not be a problem. After filling each strand, braid your challah. Repeat the process with the remaining half of the dough. 
9. Transfer the braided challahs to the baking sheet, spacing them evenly apart. Let the challah rise uncovered until risen by about ½ inch and puffed, 25-35 minutes. This step is very important to ensure a light and fluffy challah.
10. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg in a small bowl and beat with a fork to break up.
11. Brush the egg wash liberally over the challah. Sprinkle each loaf with 1-2 Tbsp chopped rosemary, and 1 Tbsp turbinado sugar, if desired. 
12. Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24-28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.

Notes

Once the plum jam is fully cooled, store in the fridge for up to 1 month, or in the freezer for longer. Jam can be made in advance of the challah, and is best made at least 1 day ahead of time. If you need to cool it quickly, place in the freezer for 15-20 minutes. 

• Author: Sonya Sanford
• Prep Time: 4 hours
• Cook Time: 25-30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Holiday

The post Plum and Rosemary Challah Recipe appeared first on My Jewish Learning.

My grandmother, Eva, made poppy seed filled hamantaschen using fluffy, water challah dough. For the filling, she would buy a can from the local Eastern European shop (typically Solo brand), and add vanilla, chopped nuts and a bissel (or a little bit) of orange zest until it tasted just right. While there’s no harm in taking shortcuts (trust me, I always have a can of poppy seed filling in the pantry), I’ve included a recipe for homemade poppyseed filling with just a few ingredients using coconut milk, honey, vanilla, almonds and a touch of sea salt. It’s my own updated version of the beloved old-country recipe.

This recipe uses a sweet challah dough and a “braid” to just cover the filling. While I made these into 16 smaller rolls, feel free to experiment with a giant poppy seed challah, or shape them into hamantaschen for the holiday of Purim.

Sweet Poppy Seed Challah Rolls

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A fresh take on Eastern European-style poppy seed rolls that are perfect for Purim.

• Total Time: 2 hours 30 minutes
• Yield: 16

Ingredients

Units USM

For the dough: 

• 1 package instant yeast
• 2 Tbsp sugar
• 1 cup lukewarm water, divided
• ⅓ cup neutral oil
• ¼ cup honey
• 1 Tbsp vanilla extract
• 2 tsp lemon zest
• 4–5 cups bread flour or all-purpose flour
• 1 tsp sea salt

For the poppy seed filling: 

• 1 cup poppy seeds
• 1 cup canned coconut milk
• ½ cup honey
• 2 tsp vanilla extract
• ½ cup almonds, chopped
• 1 pinch sea salt

For the egg wash: 

• 1 egg
• 1 Tbsp water

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Instructions

1. Combine yeast, sugar and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” If the yeast does not bloom, you may need to get yeast that is more fresh.
2. Add remaining water, oil, honey, vanilla and lemon zest, mixing on low to combine. Replace the paddle for the dough hook.
3. Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
4. Punch down the dough, and let rise for an additional 15 minutes.
5. For the poppy seed filling, combine the poppy seeds and coconut milk in a small saucepan over medium heat. Bring to a low boil, and simmer for 6-8 minutes, or until the coconut milk has nearly evaporated.
6. Use an immersion blender, food processor or blender and blend until most of the poppyseeds have broken down. Alternatively, blend the dry poppy seeds in a spice grinder before heating with coconut milk.
7. Stir in the honey, vanilla, almonds and sea salt. Place in the fridge until ready to use.
8. Preheat the oven to 350°F. Line two large baking trays with parchment paper.
9. Divide dough into 16 even pieces. Cover, and let rise for 20 minutes.
10. Roll each ball unto a rectangle, about ¼ inch in thickness.
11. Place 1 heaping Tbsp poppy seed filling going vertically down the center.
12. Using kitchen shears or a small knife, cut 3-4 ½ inch slits down the sides to make strips.
13. Starting at the top, fold the dough strips diagonally over the filling to create a braid appearance, alternating each side to criss-cross the strips. Transfer to the lined baking tray. Repeat with all dough pieces.
14. For the egg wash, whisk the egg and 1 Tbsp water in a small bowl. Brush each bun with egg wash.
15. Bake for 30-35 minutes, rotating the trays halfway through.

• Author: Micah Siva
• Prep Time: 1 hour 50 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

The post This Sweet Challah Tastes Just Like Poppy Seed Rolls appeared first on My Jewish Learning.

Vegan Turmeric Maple Challah

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A vegan challah with a sweet and colorful twist.

• Total Time: 50-60 minutes + 3 hours rise time
• Yield: 1 large challah

Ingredients

Units USM

For the dough:

• 4 cups (550 g) bread flour

• 1 cup warm water

• 2 ½ tsp (1 packet) active dry yeast

• 1 tsp sugar

• 3 Tbsp maple syrup

• 2 Tbsp oil

• 1 Tbsp ground turmeric

• 2 tsp kosher salt

• egg replacer mixture (see below)

For the egg replacement:

• ¼ cup warm water

• ¼ cup oil

• 1 Tbsp baking powder

For the vegan egg wash:

• ¼ cup unsweetened plant-based milk (oat, almond, or soy)

• 1 Tbsp oil
• 2 tsp maple syrup

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Instructions

1. Start by adding the yeast and sugar to warm water; the water should be around 105-115°F. Stir, and then allow the yeast to activate for 5 minutes or until it looks thick and foamy at the top.
2. In a large bowl or in the bottom of your stand mixer fitted with a dough hook attachment, combine the oil, maple syrup and salt.
3. In a separate small bowl, make the egg replacer mixture by combining the water, oil, and baking powder. The baking powder will cause the mixture to fizz.
4. Once the yeast is activated, add the liquid to the bowl or stand mixer. Add the egg replacer to the mixture. Then add the flour and turmeric to the stand mixer or to the large bowl. Either by hand or with the stand mixer on low, begin to combine everything together. Once the mixture forms a ball, knead the dough by hand on a clean surface, or by increasing the speed of the mixer to medium.
5. Knead until the dough is mostly smooth and elastic, and doesn’t stick to your hands, about 6-8 minutes. If you find the dough is too sticky, add flour a few tablespoons at a time until the dough doesn’t excessively stick to your hands as you knead. The amount of flour that is needed can often depend on the weather, temperature, and brand of flour.
6. Lightly grease a large bowl with oil, and then place the dough in the greased bowl. Cover the bowl with a damp clean kitchen towel, and allow the dough to rise in a warm (not drafty) part of the kitchen for at least 90 minutes – 2 hours, or until the dough doubled in size. The rate at which the dough rises will depend on the temperature of the kitchen.
7. After the dough has doubled in size, punch it down. Divide the dough into evenish-sized pieces, depending on how many strands you will braid the dough with. Form each piece of challah into a strand with tapered ends.
8. Braid the challah. Place the challah on a parchment-lined baking sheet and cover with a very lightly damp towel. Repeat the braiding process for the second half of the dough. Allow the covered braided loaves to rise for another 60-90 minutes.
9. Preheat the oven to 350°F.
10. In a small dish, combine almond milk, maple syrup, and oil. Brush the challah with the wash. Bake the challah loaves for 30-40 minutes, or until the challah is a deep golden brown – exact timing will depend on the size of your challah and your oven. Once baked and still hot, brush a second time with the wash mixture. Transfer to a rack and allow to cool.

• Author: Sonya Sanford
• Prep Time: 20 minutes + 3 hours rise time
• Cook Time: 30-40 minutes
• Category: Side dish
• Method: Baking
• Cuisine: Holidays

The post Vegan Turmeric Maple Challah Recipe appeared first on My Jewish Learning.

The dough can also be turned into perfect soft pretzels, which are (very obviously) one of the world’s most perfect comfort foods. Dip the shaped challah dough in a baking soda bath, give it a good egg wash and — voila! — you have warm, freshly baked soft pretzels. You can go traditional and add some pretzel salt, or have fun with toppings and sprinkle on everything bagel seasoning, za’atar or cinnamon sugar.

Notes: You can use whatever challah dough recipe you prefer to make. You will need a 1 lb piece of dough for this recipe. You can also easily double this recipe.

The post Transform Your Challah Dough Into the Best Soft Pretzels Ever appeared first on My Jewish Learning.

This recipe uses leftover ingredients and holiday pantry staples. It is made with a day-old loaf of challah, that extra can of pumpkin puree from the cupboard, and a little bit of heavy cream leftover after making pie. This dish can be thrown together in 10 minutes and is ideally assembled the night before you want to serve it. The next day, before putting it in the oven, you can make a quick pecan streusel topping to sprinkle over the top for extra crunch and flavor, or you can omit it, if desired. The spices add flavor and warmth to this French toast, but can also be omitted or modified to your liking. This is a festive and rich dish that is best served warm with good maple syrup or a shower of powdered sugar. 

Note: To make ahead and freeze, bake for 30 minutes covered, and allow the dish to fully cool then wrap tightly and freeze. When ready to serve, remove from the freezer and bake for 20 minutes covered, then 15 minutes uncovered at 350°F.

Baked Pumpkin Challah French Toast

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This make-ahead breakfast is perfect for feeding a crowd.

• Total Time: 55 minutes + chilling overnight
• Yield: Serves 6-8

Ingredients

Units USM

• 1 (about 1.5 lb/600 g) loaf challah
• 6 large eggs
• 1 can (15 oz/425 g) unsweetened pumpkin puree
• 2 cups whole milk
• ½ cup heavy cream
• ⅔ cup brown sugar
• 2 tsps vanilla extract
• 2 tsp cinnamon
• 1 tsp kosher salt
• ¼ tsp allspice
• ¼ tsp ground ginger
• pinch of nutmeg

  For the pecan streusel:

• ½ cup chopped pecans
• 3 Tbsps unsalted butter
• 2 Tbsps sugar
• ½ tsp cinnamon
• ½ tsp kosher salt

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Instructions

1. Preheat the oven to 350°F. Grease a 9×13” baking dish.
2. Slice the challah into ½-1” slices. Layer the challah into the baking dish in overlapping slices. Cut any slices in half or quarters, if needed, so that every inch of the baking dish is evenly covered in layers of challah.
3. In a large bowl, beat the eggs. Add the pumpkin puree, milk, heavy cream, brown sugar, vanilla, cinnamon, salt, allspice, ginger and nutmeg to the eggs. Beat until everything is smooth and incorporated. Pour the custard evenly over the challah. If any pieces are sticking up above the liquid, lightly press them down to submerge them.
4. Cover the baking dish and refrigerate overnight, or for a minimum of 1 hour. As the challah chills, it will fully and evenly absorb all of the liquid.
5. Before baking make the streusel by combining the pecans, butter, sugar, cinnamon and salt in a bowl. Using your hands or a fork, combine the mixture until it easily clumps together. Sprinkle the streusel over the top of the challah.
6. Cover the baking dish with foil and bake for 30 minutes covered, and additional 15-20 minutes uncovered.
7. Serve warm, along with maple syrup, powdered sugar or your favorite French toast toppings

Notes

To make ahead and freeze, bake for 30 minutes covered, and allow the dish to fully cool then wrap tightly and freeze. When ready to serve, remove from the freezer and bake for 20 minutes covered, then 15 minutes uncovered at 350°F.

• Author: Sonya Sanford
• Prep Time: 10 minutes + chilling overnight
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Ashkenazi

The post Baked Pumpkin Challah French Toast Recipe appeared first on My Jewish Learning.

Note: You can swap active dry yeast for instant yeast in the pre-ferment. If you are using active dry yeast, first dissolve in warm water with a pinch of sugar and let foam about 5-10 minutes before adding the rest of the flour. If using instant yeast, simply combine the 100 g bread flour, 10 g yeast and 150 g warm water and let rest 20-30 minutes until the mixture begins to swell and a few small bubbles appear.

The post This Master Baker’s Ultimate Challah Recipe appeared first on My Jewish Learning.

Join Cheryl Holbert on Wednesday, August 5 at 7:30 pm ET to learn how to shape round challah as part of The Nosher’s High Holidays Cooking Class Series. Register here.

Vegan Challah

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No vegan left behind!

• Total Time: 3 hours 5 minutes
• Yield: 2 1-lb challah loaves

Ingredients

For the pre-ferment: 

• 1 ¾ tsp yeast (5 g)
• 1 ⅔ cup bread flour (250 g)
• 1 ¾ cup warm water (400 g)

For the dough:

• 2 ½ tsp salt (15 g)
• 1 Tbsp + 1 tsp organic cane sugar (15 g)
• ½ cup vegetable oil (110 g)
• 4 cups bread flour (500 g)
• maple syrup, diluted with some water

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Instructions

1. Whisk water, oil and can sugar into the pre-ferment. Add the 500 g flour and salt and integrate until your “shaggy mass” becomes cohesive. I like to mix with my hands so I can test the hydration and developing firmness of the dough. It should lose its stickiness and begin to bounce back as you work it. Knead well for 5-10 minutes, until the dough becomes smooth and extensible. 
2. Let dough rise 1-1.5 hours, then divide your dough, let rest on the work surface and shape and braid. Let braids rest 45 minutes, until fully proofed and no longer bounces back when you press lightly with your finger.
3. Glaze with maple syrup with a bit of water. 
4. Bake at 400 degrees F for 25-30 minutes until bread reaches its desired browning.

• Author: Cheryl Holbert
• Prep Time: 2 hours 35 minutes
• Cook Time: 25-30 minutes
• Category: Side dish
• Method: Baking
• Cuisine: Holidays

The post The Best Vegan Challah Recipe appeared first on My Jewish Learning.

Serve these knots as a side at pizza night, for friends when they come over, or just because buttery, herb-covered carbs are delicious. You won’t believe how good your kitchen smells while these beauties are baking up.

Butter is always better, but if you want to make these non-dairy you can simmer the fresh minced garlic and herbs in olive oil over low heat for a few minutes in a small saucepan until the garlic is infused, then brush on top of the knots when they are finished baking.

For extra garlic-herb flavor, add 1-2 Tbsp jarred garlic in oil and 2 Tbsp dried herbs of your choice into the dough as it is mixing to infuse it with all that mouthwatering flavor.

Note: you can also use this challah recipe to make 2 medium-large sized challah loaves, instead of individual rolls.

Garlic Knot Challah Rolls Recipe

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You won’t believe how good your kitchen smells while baking these up.

• Total Time: 40 minutes + 3 hours 20 minutes
• Yield: 2 dozen rolls

Ingredients

Units USM

• 1 ½ Tbsp dry active yeast
• 1 tsp sugar
• 1 ¼ cups lukewarm water
• 5 cups unbleached bread or AP flour (preferably King Arthur flour)
• ¼ cup vegetable oil
• ½ Tbsp salt
• ¾ cup sugar
• 2 eggs
• 1 egg, beaten (for the egg wash)
• ½ cup (1 stick) unsalted butter, melted
• ½ tsp salt
• 4 garlic cloves, minced
• fresh parsley and Parmesan cheese (optional)

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Instructions

1. In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit for around 10 minutes until it becomes foamy on top.
2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
3. Add another cup of flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
4. Add another 1½- 2 cups of flour, mix thoroughly, then remove from bowl and place on a floured surface.
5. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last). Place dough in a greased bowl and cover with damp towel. Allow to rise for at least 3 hours.
6. Preheat oven to 375 degrees F.
7. Cut dough into 2.5-3 oz pieces. Roll each piece into a rope and then form a knot by literally tying it, tucking the under end underneath.
8. Allow challah rolls to rise another 20-25 minutes.
9. In a small bowl beat 1 large egg. Brush egg wash liberally over challah.
10. Bake for 18-20 minutes, or until golden. Remove from oven.
11. I’m a small bowl combine melted butter, ½ tsp salt and minced garlic. Brush melted butter and garlic mixture on top. Sprinkle with fresh parsley and grated Parmesan if desired.

Notes

You can also use this challah recipe to make 2 medium-large sized challah loaves, instead of individual rolls.

• Author: Shannon Sarna
• Prep Time: 20 minutes + 3 hours 20 mins rising time
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Ashkenazi

The post Garlic Knot Challah Rolls Recipe appeared first on My Jewish Learning.

Arrigoni is the founder of Besondersgut (German for “especially good”), a bakery and baking school located about 15 miles from Zurich. She started baking six years ago when she was 42 years old, following a terrible traffic accident. In need of distraction, she spent, she says, “days and nights in [sic] American bread baking forums.” She soon began publishing recipes and photographing what she baked. Bread classes, taught by Arrigoni, followed as did her first book, “Swiss Bread,” in 2017.

Zopf, a braided loaf that looks just like challah, is a popular Swiss bread. Arrigoni grew up eating it, and her mother taught her how to bake it. While the recipe is similar to that of challah — except that zopf is made with milk, instead of water, and butter, instead of oil — Arrigoni only came across challah three years ago, on the internet.  She was, “immediately excited by them,” enthralled by their beauty and by the community of worldwide challah bakers who connected over this bread. She began to follow challah bakers on Instagram from Israel, England and the United States. 

“When I started baking challahs,” said Arrigoni, “I quickly ended up with Uri Scheft [founder of Lehamim Bakery in Israel and Breads Bakery in New York]. He inspired me to get creative and try new techniques.” 

Inspired by Scheft’s artistry, Arrigoni developed her own style of making challah. “I didn’t want to copy what others are doing so I tried to find new techniques or incorporate techniques from French bakers. I try to make my own designs, too.”

During the pandemic, challah bakers began to take note of her five-strand spiraled challah, including a five-strand flat braid with a ball chain down the center, inspired by a French bread, “le pain chapelet.” Her instructional video went viral. To date, she has 70K Instagram followers and challah bakers like Karma Bread bakery in London, among others, thank her on Instagram for her influence on their shaping techniques. 

One of Arrigoni’s goals is to “bake the perfect challah and stage it photographically as an art object.” The positive feedback from the Jewish community on social media has driven her to continually try new things.

Last fall she published her second cookbook, “Favorite Breads,” which is sadly not yet available in English.  The book, which was awarded a gold medal by the Swiss Gourmet book awards, contains recipes for lye breads (like pretzels), baguettes, Zopf and challah, including vegan challah. You will find, too, photographs of her braiding techniques and of her smooth, deftly shaped challahs.  

Check out these tips from the challah master for dough that is easy to manipulate and beautifully shaped challah:

For the smoothest dough with the best texture, make a pre-fermentation dough.

Arrigoni assembles a “poolish” the night before making her challah, made of 20% of the total flour used in her recipe (she uses spelt flour), an equal amount of water and a few grains of yeast. The following day, the bubbly poolish, which should have doubled in size, is mixed with the challah ingredients. The poolish made with spelt gives you a dough that is super smooth, easy to work with and that stretches without tearing.

Work with cold dough.

For a perfect challah with a smooth texture, Arrigoni chills her dough. The ideal dough temperature after kneading, she says, is between 74-77 degrees F. Use cold ingredients if necessary so as not to exceed this temperature. 

Don’t let the dough rise for too long before shaping.

45-60 minutes is sufficient. 

Before braiding, weigh each strand to the exact gram.

All of the strands should weigh and be shaped exactly the same.

Practice new braiding techniques with mountain climbing ropes.

She is Swiss, you know! You don’t want to practice on the actual dough because “on the living object, you only have one chance!”

Flour your strands before baking.

To prevent the strands from melting into each other when baking, very lightly flour the finished, shaped strands before braiding.

The post How a Non-Jewish Swiss Baker’s Challah Wowed the Internet appeared first on My Jewish Learning.

The Fleischmann family’s story echoes the experience of many other immigrant Jews. They built on their experience from Europe, using it to fully integrate into American society. Without routines to hinder them, innovative business practices brought them success. Finally, they used their power to benefit their community.

Hungarian brothers Charles and Max Fleischmann were part of the mid-19^th-century wave of Central European Jews arriving in America. They settled in Cincinnati where they became yeast manufacturers in 1868. Charles had learned the process in Prague and Vienna, eventually overseeing production on a noble’s estate. The origin tale of Charles bringing a single vial of pure yeast to America is likely fabrication, but he probably did see America’s poor-quality baked goods as a business opportunity.

Soon, the Fleischmanns were mass producing pressed cakes of yeast. Many claim theirs was the first commercially produced version of this product. But while Charles did hold some production patents in America, the main steps were invented decades earlier in Vienna. His genius lay not in inventing a new product, but in its clever distribution and marketing techniques.

The compressed yeast could only survive a few days, so reaching customers quickly became essential. Cincinnati was a hub of transportation routes, and Fleischmann’s also built a network of production and distribution centers in order to reach most of the country. Delivery improved in the 1880s with the invention of refrigerated railcars.

With supply taken care of, however, demand for the unfamiliar product lagged. Fleischmann’s had to familiarize America with compressed yeast. Unfettered by preconceptions on “proper” business practices, Fleischmann’s Yeast found out of the box solutions.

Their first major marketing coup was at the 1876 Centennial Exhibition in Philadelphia where they featured a Vienna Model Bakery to demonstrate their product. The fair attracted 10 million visitors, many of whom stopped to sample the delicious bread. Soon, compressed yeast became the preeminent solution for home bakers.

Another early marketing effort featured a promotional cookbook giveaway. Fleischmann’s followed others in using this fairly new medium, continuing well into the 20^th century. The company also offered wrapper premiums — you could trade in yeast package labels for free kitchen utensils.

But Fleischmann’s most significant contribution to consumer marketing was in what we now call branding. From the start, Charles Fleischmann guarded the company’s name and image, zealously warning his customers against cheap imitators. Fleischmann’s branding was so successful that by the late 1920s they controlled over 93% of their market!

Fleischmann’s also paralleled other Jewish immigrants via their expanding product line. In the book “Jews and Booze,” Marni Davis highlights the disproportional representation of immigrant Jews within American alcohol businesses in the late 19^th century. Within just a few years of starting the company, Fleischmann’s added distilled spirits to their offerings, using the grain alcohol that was a major byproduct of yeast production. Adding juniper berries and other botanicals, they produced America’s first distilled gin, with other hard liquors soon to follow.

While this all ties the family into the American Jewish experience, their greatest related legacy is also their least recognized. The late 1800s saw prominent antisemitic discrimination aimed at wealthy American Jews. More than once, they were denied entry at fancy hotels and resorts. Charles Fleischmann used his amassed fortune to beat the antisemites at their own game. Purchasing 60 acres in Griffin’s Corner, NY, he created a resort village specifically for Jews. Eventually incorporated as Fleischmanns, NY, the town grew to include mansions, summer homes and hotels (many with kosher food to accommodate Orthodox customers). 

Fleischmanns was no budget-level bungalow colony, either. The luxurious features included heated swimming pools, a golf course, a deer park, a stocked trout pond, and an artificial lake from which they could harvest ice in the winter. This famous resort town launched a classic 20^th-century Jewish phenomenon: vacationing in the Catskill Mountains, the so-called Borscht Belt that is indelibly linked with American Jewish popular culture.

Without Charles Fleischmann’s pre-immigration experiences in Europe, he might not have started his company, and with deeper roots in the country, he might never have broken new ground to reach success. His family story prominently reflects that of broader American Jewry.

Although Fleischmann’s is no longer a family owned company, there may be no more appropriate ingredient to put in your challah than Fleischmann’s yeast. And for an extra dose of Jewish pride, have a Fleischmann’s gin and tonic after kneading the dough!

The post How Fleischmann’s Yeast Built the Jewish Catskills appeared first on My Jewish Learning.

Enter stuffed challah. I turned to the experts for guidance. Shannon Sarna, editor of The Nosher and author of Modern Jewish Baker, is a master challah baker. She stuffed her first challah seven years ago with a jam-like filling of apples, dates, and balsamic vinegar. “A lot of people took issue with what I was doing. They were offended and skeptical,” she shared. Eventually the concept caught on and was, says Sarna, “Embraced by more people.”

Challah baker and instructor Katja Goldman turns to her garden for inspiration, filling her dough with surplus pesto made from homegrown basil, or with figs and lemons from her fruit trees.

I learned from these two that you can be as creative as you like when stuffing your challah, but there are some caveats. Sarna warns that when adding water-heavy fruits or vegetables, compensate elsewhere in the recipe so that you don’t end up with soggy bread. And while filling is exciting, too much of it could leave you with an interior that is not properly baked. Experiment to find the right balance, says Sarna.

Goldman advised to leave a border around your stuffing when applying it to the flattened challah dough. The clean borders of dough will then be pinched together to hold the stuffing in place. When braiding, be sure to place the seam on the bottom of the bread, for a neat look.

These eight stuffed challahs have a bit of everything. They’re homey and familiar, with a delicious surprise nestled inside. And boy, we could all use that.

1. Balsamic-Apple-Date Challah

This challah started Sarna on her stuffed challah journey. She finds that you can get more stuffing into a round challah than in a braided version, in which you fill each strand.

2. Halvah Stuffed Challah

Food blogger and author Molly Yeh stuffs and decorates her challah with three types of sesame: tahini, a sesame paste; halvah, a sesame confection sweetened with honey; and sesame seeds that you sprinkle on top.

3. Fig, Olive Oil, and Sea Salt Challah

Deb Perelman of Smitten Kitchen makes a challah stuffed with figs, olive oil, and sea salt that’s not only hard to resist but “makes the finest French toast” she’s ever had. 

4. Sufganiyot Challah

Don’t have to wait ’til Hanukkah to prepare this one! Chef Michael Solomonov and Steve Cook’s recipe combines challah and sufganiyot into one delicious, jam-filled creation.

5. Poppy Seed Filled Challah

Goldman makes a bread that is a challah, bialy, and conversation piece, all rolled in one. It’s a filled challah that’s a work of art — you can even wear it!

6. Pomegranate and Beet Challah

This challah is a little bit sweet, a little bit tart, and altogether beautiful. And who wouldn’t want a pink-tinged challah?!

7. Pesto and Goat Cheese Stuffed Challah

Challah does not have to be sweet, it just needs to be special, and this savory stuffed challah by Shannon Sarna is exactly that. Put your preconceptions aside and dig in.

8. Woven Herb and Flower Challah

Erez Komarovsky, who food writer Adeena Sussman calls the “godfather of artisanal baking” in Israel, makes a stuffed challah of a different kind. His stuffing is on the outside. He braids his dough and then entwines herbs and flowers in the strands so that the challah is part bread, part bouquet, and completely beautiful.

The post It’s Time to Start Stuffing Your Challah appeared first on My Jewish Learning.

If you often make big batches of challah, this recipe will be quite easy to throw together as a fun appetizer, or even an indulgent weeknight dinner. You can set aside around 1 pound of dough to make the pizza dip challah, which is about half of this recipe. But you can use any challah recipe you prefer.

If you don’t have a cast iron pan, you can use any 8-inch or 9-inch cake pan that you have. Make sure to grease the pan before adding the challah and dip. And if you’re worried about a mess, feel free to place the dip into an oven-safe ramekin right in the center.

Get creative and add any other pizza toppings you like — caramelized onions, chopped peppers, mushrooms, extra garlic or even some blue cheese.

And watch our short reel on Instagram to see how I made it!

Pull-Apart Challah with Pizza Dip Recipe

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Print Recipe

The mashup of our dreams.

• Total Time: 1 hour 5 minutes
• Yield: Serves 4

Ingredients

Units USM

• 1 lb prepared challah dough — any recipe you like
• 1 cup canned tomato sauce
• ½ cup ricotta cheese
• 4 oz cream cheese, at room temperature
• ¼ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 egg, beaten, for egg wash
• Italian seasoning + flaky sea salt for topping (optional)

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Instructions

1. Divide the challah dough into 8 pieces around 2½ oz each. Roll into smooth balls.
2. Mix cheeses together in a bowl.
3. Spray a cast iron pan or other round 8-inch or 9-inch cake pan. Grease lightly with cooking spray.
4. Place challah dough balls evenly around the perimeter of the pan. Brush with egg wash and top with Italian seasoning and sea salt if desired.
5. Allow to rise for 20-30 minutes.
6. Preheat oven to 350°F.
7. Spread half of the cheese mixture in the middle of the pan. Top with tomato sauce. Spread remaining cheese mixture on top. Sprinkle with additional Parmesan cheese if desired.
8. Bake for 22-25 minutes, or until the challah is golden brown, and the pizza dip is oozing. Allow to cool slightly before dipping. 

• Author: Shannon Sarna
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Vegetarian

The post Pull-Apart Challah with Pizza Dip Recipe appeared first on My Jewish Learning.