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!

Latke Challah

Haverim! I'm sorry I was absent last week and didn't give you a heads up.  I was staffing a middle school age youth group weekend, and, needless to say, had other things on my mind.  The Hazz made his own challah that, among other things, involved proofing yeast in root beer.  But, more on that another time.  I'm trying to get him to write up the guest post :)

I've been thinking about making a latke challah for a while, and wondering how to do it.  I did find one online discussion of it, but the end result was more everything bagel.  Now, I love my latkes BURNT.  Crispy.  And soft in the middle.  How could I attempt this?  Ultimately, I decided on a pre-baked crispy topping plus potatoes inside the loaf.  Here's the result... LATKE CHALLAH!'

3/4 c hot but not boiling water
2 1/2 tsp active dry yeast
1 tbsp honey
2 eggs plus 1 more for egg wash
scant 1/4 c vegetable oil
3 c flour + about 1 additional cup
1 tsp salt
1/4 tsp garlic powder plus a little more for sprinkling
1 russet potato
1 large shallot or small onion (I used a shallot, because that's what I had)

Proof the yeast in the hot water with the honey. Let rest for about 10 minutes. Meanwhile, use a food processor on the shred setting (you could also do this by hand) on the onion and potato. Don't bother peeling the potato; just wash it :)

The next step is REALLY important. As you probably know from making latkes or kugel, you MUST squeeze out as much water from the potatoes as possible. I usually just use paper towel or a clean flour sack cloth (that then goes straight in the wash!). Mix together the eggs with the about three-quarters of the potato/onion mixture with the salt and the garlic powder. Leave the rest of the potato/onion mixture aside for now.

Mix together this mixture with the yeast. Add the oil and the flour. You will most likely need about a cup more of flour just to get the dough manageable. It will still be a bit sticky. I usually use a stand mixer, but you can always does this by hand. Let rest in an oiled bowl for 1 1/2 to 2 hours or until about doubled in bulk.

While the dough is rising, make the topping. Preheat the oven to 400. Place the rest of the potatoes and onions on a parchment paper covered cookie sheet. I was feeling lazy and just sprayed the whole shebang with some PAM, but you could also just drizzle with a healthier oil (they ARE latkes though). Sprinkle with garlic powder and bake for 10-15 minutes or until beginning to brown. Let cool.


Turn down the oven to 350. Braid as normal (I suggest a three-stranded braid). Let rest about 20 minutes. Egg wash. Press (quite hardly) the crisped potato topping into the loaves. Bake at 350 for about 25 minutes, checking halfway and covering with foil if the potato topping gets too brown.

Now, it's no latke. But it has the flavors of latkes. Which are one of the best things ever.


(An Early) Hag Urim Same'ah to you! May this Hanukkah bring light into your lives!

Review: Spinach and Ricotta Stuffed Challah

Friends, Pinterest is a dangerous, dangerous thing. I can spend hours just looking at delicious, darling, hipster, beautiful, amazing recipes, fashion, and home ideas. But I looooove Pinterest.


I pinned this recipe quite some time ago and have been anxious to try it. It's a Spinach and Ricotta Stuffed Challah from the LA Times. However, since I was trying it, and I didn't have a ton of ricotta, I halved the recipe. Then, well into the process, I realized I didn't have any basil. Enter improvisation.

Here are my modifications on the original. While this recipe gives a challah dough recipe, I really think that you can use whatever you want. I just used my own recipe (with fresh yeast because I love it so much).

about 3 large handfuls of fresh spinach {the original recipe uses frozen which is easier, but I have a hard time finding it kosher}
1 tbsp fresh chopped oregano
1 tbsp fresh chopped thyme {I still have these herbs from my garden}
2 garlic cloves, pressed
2 heaping tbsp cup pine nuts, toasted in a dry frying pan
1 cups ricotta cheese
2 heaping tbsp cornmeal or flour
Salt and freshly ground black pepper

So, here's the deal. There should also be about 1/4 cup fresh basil, chopped to truly be the original recipe's ricotta/pesto blend. I sprinkled a little dried basil but a REALLY little bit and that flavor didn't come through.

For the spinach, I just put all the leaves in a microwave safe bowl with a bit of water and let them go on high for about 1 minute, checking periodically after 45 seconds. After they were cool enough to handle, I squeeze the water out and chopped.

The linked recipe doesn't show you how to do the filled braid, but I've seen tutorials elsewhere. Here's how I did it. Make sure to tuck in those ends!






You could also do a filled challah, which is one of our favorite methods.


The Verdict: It's okay. I made this is as a Tuesday experiment, and we decided that on Thursday it tasted it's best. The flavors had kind of mellowed out. But, really, it's just okay. The ricotta is salty so the whole thing is a bit aggressive. I think I prefer mozzarella or parmesan in my challah if I'm doing a savory, cheese-y loaf.

That said, it was a fun experiment, and I do like the "braiding" technique.

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: 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.

Housekeeping - Shabbat at Camp!

Sorry for the lack of post this past Shabbat... we were "up north" visiting camp and returned to this from our garden...


Has anybody ever made a yeast dough zucchini bread? Do we think zucchini challah could be possible? Perhaps that zucchini moisture could replace the egg? Thoughts?