Red, White, and Blue{berry} | Part II

Sometimes, chaverim, challot just don't turn out the way I envision them.  In my mind, they're so tasty that I think I can actually sense the flavors.  In my mind, they smell heavenly.  In my mind, they're gorgeous.

This recipe totally fit that bill, but it didn't taste great.  It tasted... fine.  It smelled... fine.  Actually, it smelled a little like vegetables.  And it looked... pretty good.  But, the taste and the smell... *sigh*

There are lots of recipes out there for beet bread.  Bright, gorgeous red loaves.  I wanted to try it with my own fresh garden beets, so pretty and so fresh.

After a bit of research, I decided not to roast the beets and instead just shred them first with a box grater and then with a my food processor. Perhaps this was my first mistake. If I'd roasted them, I could have made more of a think puree. The dough was certainly lovely, if not a bit magenta-ish pink. I hoped for the best.

In the meantime, I whipped up a small batch and added some wild blueberries to half. Once the doughs were ready, I laid them out, said a few more prayers that this might work and braided!

It certainly was a lovely challah and, visually, exactly like I planned. I love the idea of braiding two different doughs together.

I baked it like normal, and soon the smell of challah beets filled my house. Uh oh.  This wasn't what I expected.  Everything I had read told me that the beets would just add color but not too much flavor.  Where my garden-fresh beets just too strong?  Had I wasted some precious, grown-from-seed beets on a challah disaster?

I kept hoping.  And out they came from the oven.

Plus a ruby red challah.

I could tell you guys that this challah is awesome. Or, I could not give you the recipe, because it's a total bummer, and I don't want you all to think that everything I make I'm totally satisfied with. I actually threw a smaller, three-strand away :( because it looked weird, and it tasted LIKE BEETS. The remnants of these challot have been saved... The Hazz hasn't tried them yet, but he wants to give them a go. I don't know. It was a firework of an idea, but a total dud in reality.

Do you ever try new challah recipes that just don't work out? Don't give up! Shabbat Shalom from our bayit to yours!

Red, White, and Blue{berry}

More on this adventure soon! Have a wonderful day!

Wild Blueberry and Agave Challah

I doubly experimented with this week's challah, and I'm so glad I did!  Last summer, Leigh Ann wrote a guest post on blueberry challah.  She got a pretty good result using frozen blueberries but she ultimately decided it wasn't such an amazing bread... pretty good, but not great.

But thing about this challah is? Once you finally, ecstatically, bite into it…it’s really nothing to write home about. It’s still beautiful, even more beautiful than before it was baked. Certainly, there’s nothing WRONG with it. But it’s kind of bland, with not much real character to differentiate it from other challot - a Mary Sue, if you will. (Yes. I even crack myself up.) And that’s why I’m calling this “Bella Cullen Blueberry Challah.”

Not to be deterred (am I ever?), I figured I'd give it another go when I spotted Dried Wild Blueberries at Trader Joe's this past week.  (They're even O-U!)  I also grabbed a bottle of Agave Syrup, wanting to give it a try.  A few friends have suggested to me using it in cereal or oatmeal, though I've never tried it with anything.

And then I realized I knew nothing about agave other than it's a really good V-word on Words with Friends.  Well, research is my strong suit, so I started with Chef Google and found a few things...

• Agave nectar is 1.4 to 1.6 times sweeter than sugar. {Source}
• Agave is commonly used as a Vegan alternative to honey in cooking. {Source}
• The taste of agave nectar is comparable, though not identical, to honey. {Source}
• It also has none of the bitter aftertaste associated with artificial sweeteners. {Source}
• One of the most health-promoting properties of agave nectar is its favorable glycemic profile... The carbohydrate in agave nectar has a low glycemic index, which provides sweetness without the unpleasant "sugar rush" and unhealthful blood sugar spike caused by many other sugars. {Source}

I was pretty much sold at that point. But, I'll be upfront with you... I'm not totally sure I taste a difference. The Hazz detects a texture difference, and I think I can. It's a very smooth challah. But I also masked the taste difference by tweaking my recipe a bit. I'll probably try challah next week with a basic recipe and agave instead of honey... I'll keep you all updated!  Without further ado, Wild Blueberry and Agave Challah!

3/4 c warm but not hot water
2 1/4 tsp active dry or instant yeast
1 1/2 tbsp agave nectar/syrup
2 eggs plus 1 more for egg wash
1/4 c vegetable oil
3 c flour
1 1/4 tsp salt
1 tsp vanilla
1 1/2 tsp brown sugar
Dried Wild Blueberries


I proceeded normally with this challah.  Proof the yeast in the hot water with the agave.  After the yeast is frothy, add the two eggs and oil.  Stir in the flour and salt.

Knead with a dough hook on 2 or by hand until the dough holds together as a ball.  My dough was particularly soft and sticky this week.  Since I have no science skills whatsoever, I can't make any more of a guess than the fact that the agave syrup is runnier than honey.  So, perhaps it made the dough runnier?  Does that mean anything to those of you out there who understand glycemic index?  Long story short, I had to add a lot of extra flour.  Probably close to a half cup.

Cover and place in a covered, oiled bowl.  Let rise until doubled bulk, about 1 1/2 hours. Turn the dough out on a floured work surface.  Add generous handfuls of the dried blueberries and knead gently.  The amount you use is up to you.  I sort of flatten my dough and pour berries over top, then knead.  I try to incorporate throughout but not have too many out the outside of the dough or they singe a little in the oven.

Roll into strands and braid as normally.  Again, add flour if your dough seems sticky.

Let rest for about a half hour.  Egg was with a beaten egg, vanilla, and brown sugar {I take no credit for this idea... Leigh Ann did it in her recipe!}  Bake at 350 for 25-30 minutes, or until internal temperature reaches 180 degrees.  Check regularly to prevent excess browning!

So I'm thrilled. I kind of think this challah tastes like blueberry muffins. It's sweet, it's delicate (the agave?) and it's full of anti-oxidant rich blueberries.   I think that this challah is something to write home about... And I'm not such a dried fruit person (see here).  But this is truly a breakfast challah.  One you want to slather with butter or make into French Toast.  Or serve to your guests at Friday night dinner for a major wow factor.  I'm that pleased.

After Saturday morning Shabbat services, The Hazz asked me, "Is there any more blueberry challah?" Whoops. I'd eaten the rest. (However, there's another in the freezer just waiting to be devoured!)

Psst! We redid the photos for our Basic Challah Recipe. Check it out here!

Guest Post: Blueberry Challah

Today's recipe is The Challah Blog's very first GUEST RECIPE!  The following recipe is brought to you by Rabbi Leigh Ann Kopans of The Frugal Ima (whose Jalapeno Bread recipe we sampled a few weeks ago).  Leigh Ann has really great, time saving, money-smart recipes on her blog along with other wonderful thoughts on Jewish living and making our homes meaningful places for our families and ourselves.



Blueberry challah - For challah bakers and seasonal produce obsessors, blueberry challah is like that beautiful new girl in school who shows up just when things were getting too boring to take anymore. It’s the new mixed with the same old thing. The two belong together. It’s all you think about. It looks so beautiful, and smells so sweet. In your head, that is. You must bake this challah. You can’t resist.

But here’s the thing - Blueberry challah is like a pair of star-crossed lovers – it can’t win. It’s impossible. Add juicy fresh berries to a dough that already stands precariously at the edge of being too sticky? Especially in the summertime, just when the blueberries are in season, and the humidity weekly threatens every Jewish baker with turning their challot into a sweating, melting pile of eggy goo?

But channel Edward, friends. Attempt the impossible, and all your friends will be impressed that you were able to hold out long enough when you finally, finally, win your prize.

Make your regular challah dough, a bit drier than usual. (Amanda’s recipe on this site is great, and pretty close to what I used.) The higher the ratio of oil to water, the better – it will keep the dough from sticking to the work surface and aid in your stranding.

Just before your dough is ready, knead in some FROZEN blueberries. Add a little more flour as you’re doing that to counter the condensation from the thawing blueberries, just enough so you can handle the dough without it sticking all over you. Generously oil your proofing bowl, and plop your dough in there. Give it a turn so the ball is coated. (I don’t have photos of these steps because honestly, I did not have much faith that this challah would make it to a braid.)

When it’s almost doubled in bulk, you can start to strand. This is a sticky dough. Lightly flour your work surface – too much flour will just make your snakes skate around sadly, and will cause you to push too hard.



Now, channel Edward again, friends. If you push too hard when rolling the strands, it will cause the blueberries to break. They are beautiful, but they are delicate, and the only way you will get to enjoy them later is if YOU DON’T BREAK THEM NOW. (Like Bella. See?)



Before you braid, dust each strand with flour, so that they don’t stick together when you braid them tightly.



When you beat up your eggwash, add some vanilla and brown sugar. It’s no secret everyone wants to eat this challah, why not sweeten it up even more?



But thing about this challah is? Once you finally, ecstatically, bite into it…it’s really nothing to write home about. It’s still beautiful, even more beautiful than before it was baked. Certainly, there’s nothing WRONG with it. But it’s kind of bland, with not much real character to differentiate it from other challot - a Mary Sue, if you will. (Yes. I even crack myself up.) And that’s why I’m calling this “Bella Cullen Blueberry Challah.”





Shabbat Shalom and happy summer from the Kopans Bayit to you!