Sukkot 5772: Herbed Challah

I love my garden, and I'm having a hard time accepting that the season is growing to a close.  My herbs, however, are still going strong.  For Sukkot, I kneaded in some fresh rosemary and oregano (I grow the flat leaf variety) along with some Trader Joe's garlic powder (my garlic powder of choice... it's like salt in our bayit). You can use any dough you like, but I recommend something basic. The possibilities here are endless... other herbs, parmesan, roasted garlic. I knead in after rise, before braiding/coiling, but you could definitely do this pre-rise.  I love going from garden to loaf (with washing, of course!)  Yum!







May your Sukkot be delicious!

Sukkot 5772: Pumpkin Challah Revisited

Revising Pumpkin Challah has been a great pleasure.  I've been working (via Facebook) with Leigh Ann, who has made a few suggestions, and I think we've reached a much more successful product.  Here's an updated ingredient list.  The method is the same as the original recipe.  Changes to the original are in red.

3/4 c water
2 1/2 tsp active dry yeast
1 1/2 tbsp honey
1 egg (Leigh Ann used medium, I used large) plus vegetable oil reaching a total of 1/4 c
3/4 c canned pumpkin
3-4 c flour
1 1/4 tsp salt
2-3 tsp pumpkin pie spice (Leigh Ann = 2, I used closer to 3)



Hag Sukkot Same'ah!

Rosh HaShanah Test Kitchen: iChallah - Apple through and through

So, I think this might be my new favorite, master recipe for Rosh Hashanah. In contrast to Stuffed Apple, this challah has apple mixed right into the dough. Use any type of challah you like (though I would recommend white over whole wheat flour). I used my Half Batch. Just before braiding mix together...

Roll-sized. :)

1 apple, peeled, and diced into small pieces (about 1/4 inch) - I used Fuji
1 tbsp sugar
1/2 - 1 tsp cinnamon (depending on your preference)
pinch of nutmeg

Now, unlike the stuffed apple challah, you're going to knead this right into the dough, a la chocolate chips. It's sticky, somewhat messy business, so have some extra flour on hand to knead in as necessary. What I love about this method is that the apples get incorporated throughout, so each bite has one. Plus, the whole dough becomes cinnamon scented, which is absolutely wonderful. Egg wash and top with cinnamon sugar if you like. Bake as normal.

Talk about a sweet new year :)

Rosh HaShanah Test Kitchen: Stuffed Apple Challah

We've made Apple Cinnamon Challah before, but the method has never been completely finalized. This past Shabbat, I experimented with two different methods for apples-in-challah. This version uses my stuff-and-roll method which we've also used for Almond Cinnamon Sugar Challah. It's definitely a bit tougher with apples because there's a lot more air to be squished out. I asked The Hazz about this while rolling, and he said he usually tries to get most of the air out as possible. With this method, don't try to be perfect. One thing I love about challah is that it's perfect no matter what so if the apples leak out a bit during baking, who cares? It just means more oozy goodness for you.

Use any type of challah you like (though I would recommend white over whole wheat flour). I used my Half Batch. Just before braiding/coiling (this method works better with coil that braids, so that's why we usually save it for Rosh Hashanah) mix together...

1 apple, peeled, and diced into small pieces (about 1/4 inch) - I used Fuji
1 tbsp sugar
1/2 - 1 tsp cinnamon (depending on your preference)
pinch of nutmeg

Using a rolling pin, roll a long flat, somewhat narrow (about 6 inches wide by a good foot and a half long) piece.  Fill with apples as below.


Bonus points to anyone who can name the movie I was watching while doing this... best. movie. ever.

After filling, roll together and seal, adding extra flour if necessary. Coil from one side around. Egg wash and sprinkle with cinnamon sugar if you like. Bake as normal, keeping in mind you may need a bit of extra time with some foil on top of the loaves to prevent too much browning while the gooey center gets completely baked. I needed about 8 extra minutes, but your oven may vary so check every 3-5. Happy baking.

Rosh Hashanah Test Kitchen: Pumpkin Challah

Make sure to read the updated version of Pumpkin Challah here! 

We've actually made pumpkin challah before, though I've never blogged about it because we hadn't quite finalized the recipe. I'm in a fall mood with cool, tights-wearing weather, spicy foods, and the first of the early turning leaves. This past Friday, I had no commitments, so what better than a Rosh Hashanah Test Kitchen. Three families (plus us!) were the lucky winners of "Take some of my challah off my hands!

And now, I bring you Pumpkin Challah. I'm thinking this more of a Sukkot food, but heck, it seems great for Rosh Hashanah as well, especially with squash soups and herby chicken.

3/4 c water
2 1/2 tsp active dry yeast
1 1/2 tbsp honey
1/4 c vegetable oil
3/4 c canned pumpkin
3-4 c flour
1 1/4 tsp salt
1 tsp cinnamon* *see note in recipe
pinch cloves
pinch nutmeg
(make sure you check the updated ingredient list!)

Mix water together with yeast and honey. Allow to rest for around 10 minutes or until yeast creates little eruptions. Add oil and pumpkin to yeast mixture and stir gently. Add flour and spices. (Note: Honestly, this challah was great, but I think it could stand a bit more sweetness. My friends who reviewed the loaves liked it, but they added jam on Shabbat morning. If you're planning on eating it plain, I would double the cinnamon content or perhaps add more honey/sugar. Knead by hand or with a stand mixer. Let dough rest in an oiled bowl until doubled in bulk


Punch down. Braid and let rest for additional half hour. Egg wash (I sprinkled a little cinnamon sugar on with the egg wash). This recipe yielded two smallish 5-strand braids and one round braid. (I'll post a how-to on the round braid next week.)

Bake at 350 for around 30 minutes or until internal temperature reaches 180-200 degrees.