RECIPE TITLE "Sweet Challah Recipe"
Source: © Cooking Light magazine,
courtesy of: Cooking.com
1 loaf, 12 servings (serving size: 1 slice)---
Challah is a traditional Jewish yeast bread eaten on the Sabbath. It's rich with eggs and has a light, airy texture. Here, the bread is fashioned into a braided form (as is typical), brushed with egg yolk and a sprinkling of poppy seeds.
Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it’s made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
One package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100 to 110 degrees F)
3 tablespoons honey
Dash of saffron threads, crushed
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
3 cups bread flour (about 14 1/4 ounces), divided
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, lightly beaten
1/4 teaspoon poppy seeds
Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.
Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.
Preheat oven to 375 degrees F.
Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.
| Nutrition Facts
1 loaf, 12 servings (serving size: 1 slice)
Facts per Serving
Calories: 157 Fat: 4g Carbohydrates: 27g
Cholesterol: 42mg Sodium: 202mg Protein: 5g
Fiber: 1g % Cal. from Fat: 23% % Cal. from Carbs: 69%
| Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day
Thanks to the ever-increasing number of kosher products available to home cooks, it's never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being.
Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value.
Variety is not only the spice of life; it's also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table. More info
|The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens
Whether it's a holiday, or Shabbat dinner, "What's on the menu?" is on everybody's mind. Ranging from the classic Ashkenazic Chicken Fricassee to the definitive Sephardic Chicken Marrakesh, The Hadassah Jewish Holiday Cookbook includes the best of the best traditional recipes from the celebrated cooks of Hadassah, the Jewish women's volunteer organization. In a culinary celebration of tradition, history, dedication, and faith, the more than 250 holiday recipes from great cooks in America and Israel present traditional favorites as well as modern twists on classic dishes. Readers will find nostalgic must-haves--from chicken soup to borscht and kreplach to kishka--along with favorite dishes updated for modern palates. This feast for the eyes and tastebuds is accompanied by the splendid writing of award-winning Jewish authors who offer their historical insights, sage advice, personal reminiscences, and engaging commentaries. Contributor include Susan R. Friedland, Edda Servi Machlin, Joan Nathan, Steven Raichlen, Claudia Roden, and Rabbi Robert Sternberg. History, passion, and tradition--and love--are the essential ingredients to what may become the definitive guide to Jewish holiday cooking. More info
|Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
A fresh take and indispensable kitchen companion on kosher cooking, for the legions of Jews and others who follow or aspire to adopt Jewish dietary laws.
Kosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare.
Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources. More info
|Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake.
Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")
Every recipe, a joy in the belly. More info
|Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design)
In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.
Passover by Design features:
**Over 30 brand-new recipes, many developed with kosher catering star, Moshe David
**Over 130 Kosher by Design favorites reformulated and retested for Passover
**Over 140 full-color images throughout, with over 40 brand-new photos
**Quick and easy table decor and entertaining ideas
**Useful, year-round healthy cooking techniques
**Comprehensive index for easy cross-referencing
**Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet. More info