Almond Cinnamon Sugar Challah

One of my first experimental challot was Honey Wheat Challah - Cinnamon Roll Edition, a whole wheat version that I ultimately wasn't all that happy with. Well, I tried making a white challah with cinnamon sugar instead. And, it's AMAZING.

METHOD

Use any recipe of challah you like. I used the halved version of my challah recipe, with 2 eggs instead of just 1.  I think I'm actually going to post an update to the halved version, because 2 eggs seems to be better.  Chop a small amount of slivered almonds (honestly, I didn't measure). Mix with a sprinkle of sugar, sprinkle of nutmeg, and about a 1/2 teaspoon of cinnamon.

I used the same method from the Honey Wheat Challah - Cinnamon Roll Edition, rolling out flat with a rolling pin, filling, and then braiding the strands together.  Once again, make sure you keep the seams of the braids downward when you make your braid.

Bake at 350 for about 35 minutes!  Enjoy!!!

MAKES AMAZING FRENCH TOAST!!!!

Happy Purim! - Hamantaschen Challah!

Well, I didn't quite get this recipe up on time... but I hope you all enjoy it anyway.  Hamantaschen Challah are inspired by those tasty, delicious treats for Purim - Hamantaschen!!!!  Tradition tells us that a Hamantasch is shaped like the hat of Haman (boooo!), the bad guy in the Book of Esther.

My Hamantaschen Challah were inspired by A Taste of Challah by Tamar Ansh, a funny little cookbook that includes these ridiculous, massively huge recipes for challah that are big enough to fulfill the mitzvah of taking challah.  Tamar makes little Hamantaschen sized rolls but filled with garlic and onion mixture.  I just wasn't crazy about that idea, even though I am a fan of savory breads.  But something about Purim just screams sweetness to me!

METHOD

Use any recipe of challah you like (woo hoo!). I used the halved version of my challah recipe, using 2 eggs instead of just 1.  Chop one apple (I used Gala) in small pieces, about 1/4 inch squares.  Mix with a sprinkle of sugar, sprinkle of nutmeg, and about a 1/2 teaspoon of cinnamon.  Just imagine apple pie filling.

Pull off small balls of challah.  Flatten with your fingers.  Fill with a heaping teaspoon of the filling and pinch shut like a regular hamantaschen.

Now, here's the important part. FLIP THE HAMANTASCHEN and place on a parchment-papered cookie sheet.  Allow rise for about a half hour.  Top with an egg wash.  Bake at 350 for about a half hour.

I love these rolls so much.  They're so darling.  You think you have a little triangle-shaped roll and then you turn it over, and it's a hamantaschen!

The Tie Dye Challah Adventure

The Tie Dye Challah in all it's glory.

Tie-dye challah, a Purim-related delicacy (or it should be), was inspired by Leigh Ann at The Frugal Ima's Funfetti Challah.  I am proud to say that I (initially FAILED).

Remember, when you were at summer camp, and you were learning how to tie dye shirts... If you mix all the colors together too much, then you get a sort of brown.  Well, Leigh Ann suggests Jimmies, but I didn't have them.  I'll just be resourceful, I told myself. So, I thought it would be brilliant if I mixed the rainbow non-pareils in with the flour.  You know, nice all over color look.  Well, all the color CAME OFF the non-pareils.  Fortunately, when I made this challah the reds and pinks sort of dominated, so at least we got PINK, quite princess-y dough.

In order to rectify the situation, I quickly whipped up a second batch of plain dough and kneaded in the non-pareils just before braiding.  This all would have been easier if I had had "Jimmies" in the house, like she suggests.  But I didn't. So, here is the result of both methods! I used my small batch recipe.

The Pink Dough	The Tie Dye Dough
Luckily, it tastes delicious! Now, to the store for Jimmies!
A Frelichen Purim!

Pizza Challah

Please enjoy Pizza Challah!


INGREDIENTS

3/4 c water
1 1/4 tsp active dry yeast
1 tbsp honey
1 egg + 1 egg for wash
1/4 c vegetable oil
3 c flour
1 1/4 tsp salt
1 1/2 tbsp plus 2 tsp parmesan cheese
1/4 tsp garlic powder
generous sprinkle of oregano
2 tbsp tomato paste
1 "handful" shredded mozarella cheese
scant 1/4 c chopped fresh basil


METHOD

Place very warm water in mixing bowl. Add yeast and honey, mixing with wooden spoon. Allow to rest for 10 minutes or so.

Blend together the flour, salt, 1 1/2 tbsp of the parmesan cheese, mozarella, oregano, and garlic powder in large bowl and set aside. Add egg, tomato paste, and vegetable oil, mixing wooden spoon. Add the flour/cheese mixture in two parts, adding extra water if dough is sticky. Knead manually or with a stand mixer until ball forms.

Allow to rise several hours, until dough has doubled in size. Punch down and remove all air bubbles. Braid in your preferred method. Allow to rise an additional 45-60 minutes. Top with an egg wash and sprinkle with 2 tsp parmesan cheese.

Round fresh mozzarella version: Add thin slices of fresh mozarella and coil together. Best served hot!

Bake at 350 for around 35 minutes.

Views from Shabbat in Rhode Island