REALLY Small Batch Challah

I've been toying with trying to figure out the proportions for a while to make a REALLY small batch of challah.  This is helpful for me if I'm test running, especially spices or filled challah, and I don't want to commit to a huge full loaf.  So, here's a really small batch.

1/2 c water
1 1/4 tsp active dry yeast
3/4 tbsp honey (I just eyeballed it)
1 eggs plus 1 more for egg wash
1/8 c vegetable oil (again, I just eyeballed it)
1 1/2 - 1 3/4 c flour
1/2 tsp salt

Follow the Basic Challah Recipe #1 with Honey directions. Bake at 350 for 20-30 minutes (see my Best Practices post for more on baking temperatures) Or until internal temperature is at least 180 degrees. You can tell they are done when you knock on them with your finger and the feel hollow.

Because you're really only going to get one small loaf and maybe a little roll (for sampling) out of this, you will likely want check at 20 minutes.  I think I needed 23 minutes this first time around.

Here's my darling little challah with some spices in (stay tuned for tomorrow on the challah itself).  I've included my hand just so you have a visual of how much dough it is.  Happy Baking :)

Recipes at a Glance

I just finally got around to updating my at-a-glance page. You can click above on Running Recipe List or click on the image below!

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!

Spelt Challah

Today, we tried a regular challah and a spelt challah. The more I read about spelt, the more I'm fascinated by it. It's actually mentioned in the Bible (Exodus 9:30, Isaiah 28:25, and Ezekiel 4:9) and is a very, very ancient grain.

That said, boy I found it really hard to work with! I had read online that since spelt lacks the elasticity of wheat flour (something about the proteins breaking down... I think...?), not to knead it very much and to cut down the water used. I did both of these things, but my dough was almost polenta and certainly not elastic or stretchy at all. SUPER DENSE. Here's what I did.

1/2 c water
2 tsp active dry yeast
1 1/2 tbsp honey
2 eggs
1/4 c vegetable oil
3 c flour
1 1/4 tsp salt

Proof yeast in hot water with honey. Add oil and eggs. Mix in spelt with spatula and knead by hand, adding more spelt if super sticky. I basically just kneaded until combined and then gave it a few good turns. While I usually use my Kitchen Aid, most of what I read said not to, so I kneaded everything by hand.

Let rise LESS TIME than you would regular dough. I let it rise about two hours, until it had gotten larger, but not really doubled yet. This is where mine got weird. While I trust not to let it rise very much, my dough had no elasticity. Braid in your desired style. Let rise an additional 30 minutes. Bake 30-35 minutes (it was longer than wheat dough) at 350.

The verdict. We like it. I made a couple rolls so that we could sample it before Shabbat (shhh...). It's definitely a little flakier that regular dough, but we really don't like all whole wheat challah. I think this would be a good substitute. So, I give it an A-. Weird to work with, but it's got a lovely nutty flavor.

Basic Challah Recipe #1 - Small Batch Modified Update

This is a modification of our Basic Challah Recipe #1 with Honey and the Small Batch for Rolls. The only major tweaking from the small batch version is the amount of eggs -- 2 instead of one. While the roll version works great for what it's intended for (non-egg-washed dinner rolls), I was finding it a little lame for Shabbat challah. SO we added an egg. Now it's perfect.

3/4 c water
2 1/4 tsp active dry or instant yeast (1 packet)
1 1/2 tbsp honey
2 eggs plus 1 more for egg wash
1/4 c vegetable oil
3 c flour (I usually use bread flour or unbleached all-purpose flour or a combination of the two)
1 1/4 tsp salt

The following instructions are copied from my Basic Challah Recipe #1 with Honey directions.  Because this recipe is on the small-side, expect to get two smallish challot or one nice big one.

Place very warm (but not hot, I usually let me faucet run for a bit) water in mixing bowl.  Add yeast and honey, mixing lightly. Allow to sit for 10 minutes or so... I usually do less... until you see little eruptions.

Add eggs and vegetable oil and mix with wood spoon.  

If you have a stand mixer, add flour and salt and beat with dough hook.  Remember: salt kills yeast. Don't put the salt in with the yeast.  Wait until you've added some of the flour.

If the dough is not holding together as a ball, add a bit more oil or water.  If the dough is very sticky, add more flour.  The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in (5-10 minutes of beating).  Turn the ball out onto a floured work surface and punch a few times until very smooth.

Place in oiled bowl and cover in plastic wrap or a towel.

Allow to rise at least one hour, preferably more (usually about an hour and a half), until dough has doubled in size.  I only do one rise as a ball, but you can do more.  I'm not convinced it does much to the texture but some people swear by it.

Punch down the ball in the bowl and remove.  Punch out all air bubbles.  Braid in your preferred method.  Allow to rise 20-30 minutes. Top with an egg wash (I use the yolk and white) and sesame or poppy seeds if you like.

Bake at 350 for 25-30 minutes.  (You can read about my oven temperature methods here... basically I put it at 375 for 5 minutes.  Then I turn the heat down to 350 and bake for 10 more minutes.  Then I rotate the pans 180 degrees and bake between 10 and 15 more minutes.)  You can use a bread thermometer (180-200 degrees) or poke at the seams.  If they seem doughy, give it more time.  You can always add foil if the top seems like its browning too fast.  I often have to foil five- and six-stranded challot because they're so much fatter.

Shabbat Shalom!

Special Passover Recipe: My Mother-in-Law's Meatballs!

This is a re-post from my "regular" blog; My Mother-in-Law's Meatballs!

These meatballs are even better on day 2!  Put entire pot in fridge.
Skim off fat before reheating.

Special Passover Recipe: Broccoli Potato Kugel

It's Passover here at the Challah Blog Bayit, so no luscious, sweet braided hametz for us!  Instead, I bring you a tossed together Broccoli Potato Kugel, which we basically made because we had a bunch of broccoli in the house!

Ingredients
Florets (crowns) of 2-3 broccoli (you can save the stems for something else, the Hazz likes to eat the raw)
3-4 small-ish red potatoes, quartered
1 onion, diced
2 eggs, lightly beaten
About a quarter to a third cup matzah meal
A healthy dollop of Passover mayonaise (I made my own using this recipe, it was surprisingly easy)
Small amount of passover margarine (I used salted because that's what I had)
Salt to taste
Garlic powder to taste
Pepper (black or white) to taste

Method
I wasn't incredibly careful when I was doing this method, but here's what I did... Chop the Broccoli into small pieces (not too small to be manageable).  Boil or steam until soft (I used the microwave).  Blend in food processor or mash with a fork (this was quite a feat because our Passover Food Processor is only a 3 cupper... I had to do several loads).

Mix broccoli with beaten eggs.  Cut potatoes in chunks leaving skins on.  Boil until soft and roughly mix with margarine.  While potatoes are boiling, you can saute the onion (you could probably skip this step).

Mix the whole shebang together, adding the mayo, matzah meal, salt, pepper, and garlic powder.  Put in you desired kugel pan.  I actually used an 8x8 and then added the leftover into a glass pie pan so I could sample this.  Bake at 375 for 30-45 minutes until top is browned (my oven is terrible, and I never know if the temperature is really accurate).  My plan is to reheat and serve during 7th day for lunch!  Yum.

Hag Pesah Same'ah!

I kid (get it?) you not, I had to cut 3 pieces before I actually managed to take a sample photo because I kept getting distracted and eating my model piece!

Eggless Challah

This week, we're having dairy Shabbat and guests.  Several are vegetarian and one is vegan.  So, what better time to try out an eggless challah.  I'm making one with egg and one without.

Here's the egg-less ingredient list...

3 C flour
1/4 cup plus 1/4 tsp sugar
1/4 C natural oil (vegetable or canola)
1 1/4 C Water
1/2 tsp salt
2 1/4 tsp (1 packet) to 1 Tbsp dry yeast
Optional: Maple Syrup for an egg-free shine

Place warm water in mixing bowl.  Add yeast and 1/4 tsp sugar, mixing gently.  Let yeast proof for about 10 minutes.

Add vegetable oil and mix with wood spoon.   Add flour, sugar, and salt and beat with dough hook on a stand mixer or knead by hand.

If the dough is not holding together as a ball, add a bit more oil or water.  If the dough is very sticky, add more flour.  Turn the ball out onto a floured work surface and punch a few times until very smooth.

Place in oiled bowl and cover in plastic wrap or a towel.  Allow to rise at least one hour, preferrably more, until dough has doubled in size.

Punch down the ball in the bowl and remove.  Punch out all air bubbles.  Braid in your preferred method.  Allow to rise 20-30 minutes.  Eggless Wash: I just used maple syrup.  I read it somewhere online, and it works really well.  I totally recommend it if you run out of eggs and just need a shine.  It's not too sweet at all!

Bake at 350 for 25-30 minutes.  (You can read about my oven temperature methods here.)

Enjoy!  Do YOU have a preferred method for eggless challah?  I'd love to hear your thoughts!  This challah is a bit on the lighter, fluffier side.

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!

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.

Parmesan Roasted Garlic Challah

I'd like to present to you, Parmesan Roasted Garlic Challah.  This recipe is enough for 1 medium size challah or two quite small challot.

3/4 c water plus 1 tbsp
1 1/4 tsp active dry yeast
1 tbsp honey
1 eggs + 1 egg for wash
1/4 c vegetable oil
3 c flour
1 1/4 tsp salt
5 - 7 garlic cloves
2 tbsp plus 2 tsp parmesan cheese
1/4 tsp garlic powder

Preheat the oven to 375.  Roast the garlic (it does not need to be peeled) turned in olive oil for 30 minutes or so.  Remove from oven, let cool, remove peels, and mash or blend.  (I did this on Thursday night).

Place very warm (but not hot) water in mixing bowl. Add yeast and honey, mixing with wooden spoon. Allow to sit for 10 minutes or so.

Meanwhile, mix the roasted garlic with the egg. Mix the flour, salt, and 2 tbsp of the parmesan cheese in large bowl and set aside. Add egg/garlic mixture and vegetable oil and mix with wood spoon. Add the flour mixture in two parts, adding extra water if dough is sticky.  Knead manually or with a stand mixture using the dough hook. Note: this dough is somewhat knobby from the parmesan cheese, but it bakes out.

Allow to rise several hours, until dough has doubled in size. Punch down the ball in the bowl and remove. Punch out all air bubbles. Braid in your preferred method. Allow to rise an additional 45-60 minutes. Top with an egg wash and sprinkle with mixture of 2 tsp parmesan cheese and 1/4 tsp garlic powder.

Bake at 350 for around 40 minutes. You can use a bread thermometer (180-200 degrees) or poke at the seams. I foiled the top of this loaf to prevent it from browning too much. Enjoy!

Nutella Challah

The challah that inspired this blog into existence is Nutella Challah.  Nutella Challah is AMAZING.  It's the best.

Method

Use your favorite challah (feel free to use our Basic Challah recipe).  The Nutella is added during braiding. This method works best with short, somewhat fat three-stranded challot.  Otherwise, you will end up with a Challah the Size of Your Head.  Which is fine, really.  But, really big!

Stretch each strand. Using your fingertips, make a dent in the entire roll. Add the Nutella somewhat liberally using a spoon.

Pinch each strand together with your fingertips.  It's okay if a little squeezes out, but try to be as neat as possible.

Braid, keeping the seams downward (toward the inside of the braid).  I recommend using parchment paper instead on your pans when you bake Nutella Challah, otherwise, it may ooze all over your pan.

Top with Dry Roasted Hazelnuts if you like.  Bake at 350 for 30-35 minutes.  Top with foil and keep in oven if top browns too fast.  It's that easy!  Enjoy!!!!

(We sometimes make a Nutella and a plain or honey, that way everyone is happy!)

Cheddar Rolls

Introducing, pretty much the greatest rolls ever.  I mean it.  Ever.  In the history of everything... Cheddar Rolls!!!

Ingredients:
3/4 c very warm water plus about 1/4 c
2 tsp active dry yeast
1 1/2 tbsp honey
1 egg
1/3 c vegetable oil
4 c flour
1 1/4 tsp salt
about 3/4 c roughly shredded cheddar

Mix water in mixing bowl.  Add yeast and honey, mixing lightly with wooden spoon.  After about 10 minutes, add egg and vegetable oil and mix with wood spoon.  Add the rest of the flour and salt and continue beating.  While the dough is beating, drizzle in the rest of the water and cheese alternatively.

The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in (5-10 minutes of beating).  This dough is quite a bit stickier than my normal dough, so I turned it out on a bowl and added some more flour, kneading by hand.  Place in oiled bowl and cover with plastic wrap.

Allow to rise at least one hour, preferrably more, until dough has doubled in size.  Punch down the ball in the bowl and remove.  Punch out all air bubbles.  Create rolls in small balls or knots.  Allow to rise 45 minutes. Top with paprika if you like.

    

Bake at 350 for around 30 minutes.  The rolls are done when you knock on them and they sound hollow.