It is a custom to bake a schlissel challah (key challah) for the first Shabbos after Passover. There are different traditions, with some baking their house key (wrapped in foil) into the challah, and some baking an image of a key into the top of the challah.
Posts Tagged ‘challah’
I am a bit late posting this. The Shabbos before Purim I made Hamantaschen Challah: egg rich, vanilla scented dough surrounding a dark chocolate filling.
Slices show an oval of chocolate bread floating in the center of the challah.
I used leftovers to make decadently rich baked French toast (a kind of bread pudding, topped with a toffee sauce and milk chocolate chips).
The secret to the super shiny crust? I gave the loaves two coats of egg wash and let the egg wash dry between coats.
This is my second challah from Joan Nathan’s new book about Jewish cooking in France (the first challah I made was the Moroccan Pain Petri). I think this recipe has appeared under Joan Nathan’s name before (New York Times Jewish Cookbook, p. 438, where it is credited as being from Nathan’s book The Foods of Israel Today).
Here is the idea of the bread: a dough similar to Ashkenazi challah, but the dough is shaped into three balls that are placed together in a triangle shape.
I love the shaping technique and would use it again with another challah dough. This makes a striking looking loaf.
Sending this to Yeastspotting.
Prior challah recipes:
Moroccan Challah (Joan Nathan)
Yemenite Challah, Chubzeh (Maggie Glezer)
Sarah Schecht’s Challah (NYT)
Food Processor Challah (Charles Van Over)
Macrina Bakery Challah
Russian Challah (Maggie Glezer) (plus Tamar Ansh’s round braiding technque)
Tamar Ansh Round Braid
Whole Wheat Challah (Peter Reinhart, but my variation)
Lithuania Challah (Maggie Glezer)
ABin5 Challah (Artisan Bread in Five Minutes a Day)
Apple Honey Challah (Got Kosher, LA Times)
100 Minute Challah
Chernowitzer Challah (Maggie Glezer)
Poor Man’s Brioche Challah (Peter Reinhart)
Peter Reinhart’s Challah
When I saw this challah in Joan Nathan’s recent book about Jewish cooking in France, I just had to try it. It is a Moroccan challah that is made, start to finish in just 60 minutes. The recipe, from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, is available at here the website for the Washington Post (this is the actual recipe, and this is the article and slideshow). (more…)
I love Maggie Glezer’s book A Blessing of Bread. Every recipe from it has been stellar. If I could change the book, I would add in more pictures, especially of the Sephardic bread. I know what Eastern European challah is supposed to taste and look like, but Yemenite Chubzeh? I am not so sure . . . .
That being said, the recipe for Chubzeh (p. 258) produced a wonderful loaf of bread. (more…)
Who wouldn’t be curious about a challah described as follows: ”Her challah has a texture to rival that of the finest spongecakes. It is airborne, light as a zephyr, delicate as eiderdown.” (more…)
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.
The egg-enriched dough for the stollen recipe reminded me of challah, and the powdered sugar topping made me think of soufganiyot, the jelly doughnuts served on Chanukah. Doesn’t this close-up make you think of a plate of soufganiyot?