Rosh HaShanah 5774 | Favorite Shapes and Methods

Here are a few of my favorite round challah shapes for the High Holidays.

How-to: The Perfect Round Spiral Challah

How-to: Round Braided Challah

How-to: Pomegranate Shaped Challah

Rosh HaShanah 5774 | Favorite Recipes

This year, we'll be doing some of our favorite recipes for Rosh HaShanah!  How will YOU be celebrating with food?

iChallah (Apple Challah)

Stuffed Apple Challah

Pumpkin Challah

Pomegranate Challah

Sliced Apple Challah

This year, I made a quick experiment for a new apple challah method.

I peeled a medium-sized Gala Apple and then sliced it thin with a mandoline.  Then I prepared a sugar-cinnamon mixture (2 parts sugar, 1 part cinnamon) and dipped each slice in the mixture.

 

I did two methods to place the apple slices in between the coil of the challah.  The best result was to try to keep the coil loose, otherwise, it will pop the slices up and out as the challah rises in the oven.

The result was tasty, sweet, and slightly crispy at the top of the slices!  Yum!

Shana Tova from our bayit to yours!

Happy Purim from The Challah Blog!

On the Shabbat before Purim, we always get into the spirit a little early and make fun challot.  Here are some of our ideas from past years.

Hamantaschen Challot are an easy and fun way to surprise your guests. Baked upside down, they look like slightly triangular-shaped rolls. But flipped over -- a great surprise!

Okay, so we sometimes make Sprinkle Challah even when it's not Purim, because it's a lot of fun, and kids love it.

By now, you've probably realized how much I love mix-in challot. M&M Challah is just fun, colorful, and easy!

Shabbat Shalom and Purim Same'ah from our bayit to yours!  What's YOUR Purim costume this year?  We're having a Star Wars theme at our synagogue.

Fig, Olive Oil, and Sea Salt Challah from Smitten Kitchen

This is just a review.  I didn't make this challah.  In fact, for the first time in my adult life, I followed the recipe faithfully.  Usually when a recipe says "use one clove of garlic," I'll use three.  Or "use 1/4 tsp of cinnamon," I'll use 3/4.  But I have wanted to try this recipe for a while, and it seemed like the perfect option for last week's Shabbat which coincided with Tu Bishvat. 

Why figs for Tu Bishvat?  From about.com...

1) Unusual among fruit trees, the fig can produce fruit over a long season, from Shavuot to Sukkot (late May to early October).

a) You cannot pick all the figs at once, but only gradually, over a long season. Similarly, you cannot learn the whole Torah at once, but only gradually, little by little, over an entire lifetime. (Midrash Numbers Rabba 12,9; 21,15)

b) Whenever you go to the fig tree, you are likely to find ripe fruit to eat. Similarly, whenever you go to the Torah, you will find nourishment for the spirit. (Babylonian Talmud, Eruvin 54a, b)

2) Most fruits have inedible parts: dates have pits, grapes have seeds, pomegranates have skins. But every part of the fig can be eaten. Similarly, no part of the Torah is without value; all parts of it provide sustenance. (Midrash Yalkut Shimoni, Joshua 2)

So, why NOT figs for Tu Bishvat?

Smitten Kitchen is one of my favorite food blogs.  So when I saw the Fig, Olive Oil, and Sea Salt Challah this past fall, I immediately knew that I had to try it.  The recipe is pretty straightforward.  The dough has a much higher quantity of honey that what I normally put in my own challah, however the sweetness balances the aromatic olive oil and the sea salt.

To be honest, I nearly messed up the fig puree by adding too much orange juice. I ended up pouring out all the liquids and starting over. Oh well. I ended up slightly short on fig puree for my second challah (which I made a standard long braid in stead of a round... but even though it was Rosh Hashanah, we did enjoy the round for Shabbat).

The verdict: We liked it, but we didn't love it. It didn't get finished before it became stale. That said, I would definitely make this for a crowd. The dough is very lightly salty, but aromatic from the olive oil. The orange juice really came through in my fig puree. And the challah simply baked up in such a lovely way.

Repost: Tree-Shaped Challah for Tu Bishvat

On Wednesday for Tu Bishvat I shared with you a great challah from my friend Rabbi Phyllis over at Ima on (and off) the Bima.  I liked her idea that we could extend Tu Bishvat into Shabbat, at least for challah shapes.  So, I decided to make my own tree-shaped challah.

I basically managed to take my worst, most blurry shots of challah ever. Oh well. You get the point. I started with three really long strands. Then I braided them without really closing off the end. At the top, I coiled them a la Croatian Star Challah or Parting of the Sea Challah.

I decided that there weren't enough co
ils, so I added a few more. (My strands were actually a bit too long, so I tore them and used the ends as the additional coils). I'm thrilled with the result.

I think it will be really fun to tear apart the strands.

Shabbat Shalom from our bayit to yours!

Gobble Gobble!

Gobble Gobble!

Last year, I had a lot of fun making this turkey challah for our Shabbat Thanksgiving feast (we had to move Thanksgiving due to a family issue). This year, we'll do another, but probably for Thursday (leftovers for Shabbos? Who knows!)

Since life is so crazy now, I haven't been too creative with my recipes, but I'm still here! If you have an awesome Thanksgiving shape or challah inspiration that you'd like to share, feel free to shoot me an email at themrs {at} thechallahblog {dot} com!

Sukkot 5773

We just barely got our sukkah up this year, so I'm so sorry no new recipes as of yet.  I'll work on one for Shabbat Sukkot!

For the first two days, we have Basic Half Batch and Pumpkin. I had about a quarter of a bag left of Trader Joe's pareve chocolate chips (boooooooo, no longer pareve), so they got added to the pumpkin this year!

Hag Sukkot Same'ah from our sukkah to yours!

Rosh Hashanah 5773 | Making the Perfect Round Spiral Challah

I know, I know, Rosh Hashanah has passed, but I still put it in this title.  In our family, we make round-shaped challot all the way through Shabbat Shuvah, Sukkot, and Simchat Torah.  Personally, I think that the braided round (tutorial from last year) is really the loveliest of round challah shapes, and the Croatian star is one my most commonly hit pages here.  However, for certain recipes, the simple spiral challah is the perfect shape.

The round spiral is known by a few names, apparently.  I was surprised to read it referred to as a "turban challah," which to me brings up all sorts of funny visions of Maimonides (Rambam, Moshe ben Maimon, however you want to to call him).

{Source: medievalists.net}

Another name for the spiral is a Faigele which is Yiddish for "little bird." This website gives a good description for this name...

According to the Encyclopedia Judaica, the New Year's spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird's head: "The bird's head symbolizes the phrase in Isaiah 31:5 'As birds hovering, so will the Lord of Hosts protect Jerusalem'" — which helps to explain why this spiral shape would be called a faigele, "little bird" in Yiddish.

Regardless of what you call it, it's lovely.  The following technique is a great way to make a really nice, smooth round challah shape.  It works equally for plain challah and for stuffed challah, so I've given you a set of pictures from both methods.

Start out with your dough on a flour surface.  With a rolling pin, roll the dough out smoothly and flat into a long, oblong rectangle about 1/4 inch thick. Next, coil up the challah, trying to keep as many of the bubbles out as possible. The resulting strand should be about the size you would normally use to braid challah.

For a stuffed apple challah (or any filling), the process is the same, however you add your apples! I keep my apple pieces very small, flour them, and keep a consistent amount throughout the coil, which helps prevent air pockets. Also, keep them away about an inch or two from the ends to get a good seal.

Once you have your long strand, use your palms to length it if desired. When coiling, start by making the small central point and then switch to bring the long tail around the center (I learned this from an elderly woman at my synagogue... I'm not sure quite why, but it seems to make a more successful shape.)

If you like your round challah to be tall, keep the strands nice and tight together with each other. The result will be that, as the challah bakes, the center will be pushed up for a nice tall loaf.

Conversely, if you want your challah to be flatter, try to keep a bit of air in between the coils. The key is just a tiny bit otherwise your challah won't fuse enough. I always try to do this method, because I like my round challot flatter. Below is my crowning achievement in round challot... no other loaf has been quite as pretty as this one.  And perhaps that is the key... accepting that your challot are beautiful no matter what, even if they're a little extra tall like the one above.

Wishing you a Shabbat of rest and of peace and a very meaningful fast this Yom Kippur. From our bayit to yours.

Shanah Tovah from The Challah Blog!

From our bayit to yours, may this new year be filled with peace, blessings, and only good things.

The Power of Food

I don't do this very often, but allow me a moment this Shabbat to talk about something a little more personal.  Recently, my husband and I suffered a loss of a beloved family member, my husband's father.  Truly, words cannot express what a loving, kind, devoted father, husband, and mentsch that he was.  The world has truly lost one of it's great souls.

Through it all, I am overcome by the outpouring of support and love that we have felt from our extended family, our friends, and the broader community.  Truly, the food in the shiva house overflows the freezers.  And back home, we have received so many offers for dinners and food, especially with the holidays approaching and this busy time.

While my husband remains with his mother and brothers, I spent some time today with my own mother, grateful for her love, support, and strength through this difficult time.  Together, we baked challah for Rosh HaShanah.

Thank you to all of you who have reached out to my family during this difficult time.  We'll be back to more regularly scheduled blogging after Yom Kippur.

Rosh Hashanah 5773 | Article Link: This New Year, give new life to your challah

I am thrilled and excited to have had the opportunity to share my challah journey with my local community in our city's Jewish newspaper, The Wisconsin Jewish Chronicle.  Click here to read the article.

Please note: I did not receive anything for writing the article or for you making that click over.

Rosh Hashanah 5773 | Pomegranate Challah & A Giveaway!!! {closed}

As I wrote about in my post on pomegranate-shaped challah, it's no secret that I love pomegranates. I have a pomegranate-shaped necklace, and our ketubah has a pomegranate on the scroll. There is a powerful symbolism around pomegranates and fertility, abundance, and the new year. Many people eat them on the second night of the holiday as their traditional "new fruit." Additionally, pomegranates supposedly contain 613 seeds, the same number as the mitzvot in the Torah.

This challah turned out to be quite a challenge, but I learned a few things in the process of making it. Besides a recipe, I'm excited to share with you the amazing way of removing the seeds from a pomegranate without staining your fingers and your clothes (no kidding, I actually wore a white shirt while seeding my pomegranate... totally clean!). Pomegranate seeds--arils--are watery, sweet, and crunchy. For some reason, I sort of expected them to change consistency in baking... which they really didn't. I had an idea that they'd become like cranberry texture. They don't. But don't let that deter you. This bread is delicious and the additions of extra aromatic spices and pomegranate juice are a fun twist.

1/2 c water
2 1/4 tsp (1 packet) active dry or instant yeast
1 tbsp honey
3 tbsp sugar or more for a sweeter challah
2 egg plus 1 more for egg wash
1/4 c neutral oil such as canola or vegetable
3 1/2 c bread flour
1 tsp salt
scant 1 tsp cinnamon
pinch ground cloves (just a pinch)
3-5 tbsp pomegranate juice (I used Trader Joe's organic)
Arils (seeds) of 1 pomegranate

Yield: 2 nice-sized round challot. You can either coil or make a braided round.

Please note, adding juice to challah may change the brakha said of this bread depending on the customs of your community. Check with your rabbinic authority for clarification on the laws of challah.

Place very warm but not boiling water in mixing bowl. Add yeast and honey, mixing lightly. Allow to sit for about 10 minutes, or until the yeast is foamy.  Add eggs and vegetable oil and mix with wood spoon.  Add the flour, salt, cinnamon, and pinch ground cloves.  At this point, your dough should be on the shaggy side because it's lacking in liquid.  Don't worry too much about this.

If you have a stand mixer, beat dough hook or knead by hand. Add the pomegranate juice slowly (I poured it into a glass) until a ball forms and holds together, cleaning the sides of the mixing bowl.  This dough has a lovely dark color due to the addition of the juice.  If the dough is very sticky, add more flour.

Turn the ball out onto a floured work surface and knead a few times until very smooth.  Place in oiled bowl and cover in plastic wrap or a towel.  Now you can prepare your pomegranate!  Place a piece of paper towel over your cutting board and cut open the pomegranate (the paper towel keeps those staining juices from trickling down onto you and your clothes).  Take half of the fruit and place it a bowl of water, using your hands to break out the seeds underwater.  The heavy seeds will sink to the bottom, while the membrane and skins will float.  Amazing right?  No mess!

When you're done, you can skim off the membrane and skin and then pour the contents of the bowl through a strainer.  Ta-da!

Allow to rise at least one hour, preferably more (usually about an hour and a half), until doubled in size.   With some extra flour ready, knead the pomegranate seeds into the dough by hand and shape as desired.  I ended up adding about 1/4 c of additional flour.

Allow to shaped loaves to rise an additional 20-30 minutes. Top with an egg wash and sprinkle with sugar if desired.

Bake at 350 for 25-30 minutes.  Since round challot tend to be doughy in the middle, check at 20 and 25 minutes, foiling the top as necessary to prevent over browning.  The challot are ready when internal temperature reaches 180 degrees.

As I said, these challot are different. The seeds are a little juicy and a little gummy. They pop in your mouth and have a lovely tang. The spices of the bread are aromatic which I think is one of my favorite parts along with the pomegranate juice. This particular pomegranate also didn't seem quite as ripe (the seeds weren't all bright red like you sometimes get). However, I'm calling this a success. The Hazz and I enjoyed one loaf, and we're freezing the other to serve in a few weeks. I can't believe it's already the middle of Elul!

This High Holiday season, Nirbeh zchuyoteinu k'rimon, may our merits increase like the seeds of a pomegranate.

Rosh Hashanah Blogger Party & Giveaway

This week, I am thrilled to be participating in the Rosh HaShanah Blogger Party where you'll find some AH-MAZING links to other great recipes this year for your High Holiday table.  I'm so happy to be included, and I can't wait to try some of these recipes out!

Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods. 

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post sharing with me your favorite part about Rosh Hashanah (it can be food, services, family, whatever you like!). Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012. 

Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US. 

This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email holidayblogparties@gmail.com.

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs: 

Challah and Bread:

Marlene of The Jewish Hostess made Apple Challah

Amanda of The Challah Blog made Pomegranate Challah

Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!

Sides, Salads and Starters: 

Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)

Tali of More Quiche, Please made Roasted Beets and Butternut Squash

Roberta and Lois of Kosher Eye made Simanim Salad

Chanie of Busy In Brooklyn made Pomegranate Coleslaw

Rivki of Life in the Married Lane made Super Salad

Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic

Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous 

Shulie of Food Wanderings made Rosh Hashanah Salad

Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro

Sarah of Kosher Street made Sweet Potato Apple Tzimmes

Main Dishes:

Jessie of Taste made Smoked Salmon

Samantha of The Little Ferraro Kitchen made Chicken with Dates

Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces

Melinda of Kitchen Tested made Key Lime Glazed Duck

Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate 

Liz of The Lemon Bowl made Beef Brisket

Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket

Desserts and Drinks:

Miriam of Overtime Cook made Mini Apples and Honey Tarts

Laura of Pragmatic Attic made Fresh Ginger Honey Cake

Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette

Danielle of Hugs and Cookies xoxo made The World's Best Rugelach

Amy of What Jew Wanna Eat made an Apple and Honey Cocktail

Nick of The Baking Process made Apple and Date Honey Squares

Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake

Leah of Cook Kosher made Pomegranate Ice Cream

Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel