Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (270 page)
3.
Cover loaf with a warm, slightly damp cloth and let rise until nearly doubled, about 1 hour. Preheat oven to 375°F.
4.
Beat remaining egg with a pinch of salt. Brush risen loaf gently with beaten egg. Bake about 45 minutes or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom. Run a metal spatula or a thin knife carefully around bread. Turn out of pan and cool on a rack.
This challah contains less oil than most and egg whites in place of two of the eggs. If you wish, you can use only egg whites. Since challah slices traditionally have a yellow color, use a traditional trick followed for years by Jewish bakersâadd a pinch of powdered saffron to the water when you make the dough. Baking the challah in a loaf pan helps keep it moist. I like to braid it before putting it in the pan, so the top has an attractive, slightly braided appearance. I prefer to make this somewhat sticky dough in a mixer, but you can also prepare it by hand or in a food processor (see recipe for
Basic Challah Dough
).
3
â
4
cup warm water (105°F to 115°F)
2 tablespoons sugar
1 envelope dry yeast (
1
â
4
ounce or 2
1
â
2
teaspoons)
About 3 cups unbleached all-purpose flour
3 tablespoons vegetable oil
1 large egg and 2 egg whites, or equivalent of 2 eggs in egg substitute
1
1
â
2
teaspoons salt
1 egg or equivalent in egg substitute, beaten (for glaze)
2 teaspoons poppy seeds or sesame seeds
1.
Using ingredients above, prepare
Basic Challah Dough
, prepared by mixer through step 5.
2.
Oil or grease 8 Ã 4-inch loaf pan. Knead dough lightly on a work surface, flouring lightly only if dough sticks. Shape dough into a rough cylinder. Cut cylinder into 3 equal parts.
3.
Knead 1 part briefly and shape it into a cylinder. Roll cylinder back and forth firmly on the work surface until it forms a smooth rope about 10 inches long and about
3
â
4
-inch wide; when rolling dough, press it with your hands held flat and elongate the cylinder from its center to its edges. Taper the rope slightly at its ends. Roll the other 2 parts into ropes in the same way.
4.
To braid the dough, put the ropes side by side, with one end of each closer to you. Join the ends farther from you, covering the end of the rope on right side with the end of the center rope, and on top of that, the end of the left rope. Press joined ends together. Bring the left rope over the center one. Then bring the right rope over what is now the center rope. Continue bringing the outer ropes alternately over the center one, braiding tightly. Pinch each end. Tuck ends underneath loaf. Slip loaf into prepared pan.
5.
Cover the challah with a warm, slightly damp towel and let rise about 1 hour or until nearly doubled. Preheat oven to 375°F.
6.
Beat remaining egg in a small bowl. Brush risen loaf gently with beaten egg. Sprinkle with poppy seeds. Bake loaf in center of oven about 50 minutes, or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom. Run thin-bladed knife around bread to unmold it. Carefully transfer bread to a rack and let cool.
Savory onion bread is a favorite at many Jewish bakeries. This one is made with challah dough and is delicately flavored with sautéed onions and a touch of oregano. The food-processor method is fastest, but you can also make the dough in a mixer or by hand (pages 525â526).
3 large eggs
3
â
4
pound onions, minced (2 cups minced)
2 teaspoons dried oregano, crumbled
5 teaspoons sesame seeds
1
â
2
cup plus 2 tablespoons warm water (105°F to 115°F)
1 envelope dry yeast (
1
â
4
ounce or 2
1
â
2
teaspoons)
2 teaspoons sugar
About 2
3
â
4
cups unbleached all-purpose flour
1
1
â
2
teaspoons salt
1
â
4
cup plus 2 tablespoons vegetable oil
1.
Set aside 1 egg for glaze, and the onions, oregano, and sesame seeds for filling and garnish. Using remaining ingredients above, prepare
Basic Challah Dough
, prepared by food processor through step 4.
2.
Pat minced onion dry with several changes of paper towels. Heat 2 tablespoons oil in large, heavy skillet. Add onion and oregano and cook over medium-low heat, stirring often, about 10 minutes or until soft but not brown. Continue cooking over low heat, stirring occasionally, about 20 minutes or until mixture is dry. Add 2 teaspoons sesame seeds and cook 2 more minutes. Transfer mixture to a shallow bowl and cool.
3.
Lightly oil a baking sheet. Knead dough lightly on work surface, adding flour 1 tablespoon at a time only if necessary so that dough can be rolled out; it should still be soft and slightly sticky so it can be easily pinched around onions.
4.
Roll dough into 13 Ã 9-inch rectangle. Cut dough into three 13 Ã 3-inch strips. Spoon onion mixture evenly down center of each strip. Spread onion mixture over strip, leaving a
1
â
2
-inch border of dough on each side. Join long sides of strips by pinching together borders of dough to form ropes enclosing onions. Pinch ends and edges to seal very well. Turn over so that seams face down. Roll lightly on surface to smooth seams.
5.
To braid the dough, put the ropes side by side, with one end of each closer to you. Join the ends farther from you, covering the end of the rope on right side with the end of the center rope, and on top of that, the end of the left rope. Press joined ends together. Bring the left rope over the center one. Then bring the right rope over what is now the center rope. Continue bringing the outer ropes alternately over the center one, braiding tightly. Pinch each end. Tuck ends underneath loaf. Set the braided bread carefully on the oiled baking sheet.
6.
Cover with warm, slightly damp cloth and let rise about 1 hour or until nearly doubled in size. Preheat oven to 375°F.
7.
Beat remaining egg with a pinch of salt. Brush risen loaf gently with beaten egg and sprinkle with remaining 3 teaspoons sesame seeds. Bake about 40 minutes or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom. Cool on a rack.
Challah has become exceedingly popular in America, and some bakeries are making it with dairy products. Enhanced with milk and butter, this rich loaf tastes something like French brioche. It makes a wonderful breakfast or brunch treat or a good complement for meatless meals. Because this dough is rich, I prefer to make it in a mixer, but you can also prepare it by hand or by food processor (see recipe for
Basic Challah Dough
).
3 large eggs
1
â
4
cup warm water (105°F to 115°F)
1 tablespoon plus 1
1
â
2
teaspoons sugar
1 envelope dry yeast (
1
â
4
ounce or 2
1
â
2
teaspoons)
About 3 cups unbleached all-purpose flour
6 tablespoons (
3
â
4
stick) butter, melted and cooled
1
â
4
cup plus 2 tablespoons warm milk
1
1
â
2
teaspoons salt
1.
Set aside one egg to glaze. Using remaining ingredients above, prepare
Basic Challah Dough
, prepared by mixer through step 5, adding butter and milk to well along with the yeast mixture in step 2.
2.
Lightly oil a baking sheet. Knead dough lightly on a work surface, flouring lightly only if dough sticks. Shape dough into a rough cylinder. Cut cylinder into 3 equal parts.
3.
Knead 1 part briefly and shape it into a cylinder. Roll cylinder back and forth firmly on the work surface until it forms a smooth rope about 20 inches long and about
3
â
4
-inch wide; when rolling dough, press it with your hands held flat and elongate the cylinder from its center to its edges. Taper the rope slightly at its ends. Roll the other 2 parts into ropes in the same way.
4.
To braid the dough, put the ropes side by side, with one end of each closer to you. Join the ends farther from you, covering the end of the rope on right side with the end of the center rope, and on top of that, the end of the left rope. Press joined ends together. Bring the left rope over the center one. Then bring the right rope over what is now the center rope. Continue bringing the outer ropes alternately over the center one, braiding tightly. Pinch each end. Tuck ends underneath loaf. Set the braided bread carefully on the oiled baking sheet. Cover the challah with a warm, slightly damp towel and let rise about 1 hour or until nearly doubled. Preheat oven to 375°F.
5.
Beat remaining egg in a small bowl. Brush risen loaf gently with beaten egg. Bake loaf in center of oven about 40 minutes, or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom. Carefully transfer bread to a rack and let cool.
Serve this rich, cheesy bread at brunches, parties, festive dairy meals, or for Shavuot. I like to make this challah less sweet than usual so its flavor complements the cheese. You can use other kosher grating cheeses if you like, such as mozzarella or kashkaval. Because the dough is rich, I make it in a mixer. You can also prepare it by hand or with a food processor (see recipe for
Basic Challah Dough
).