Posts Tagged ‘yeastspotting’

Hamantaschen Challah and Chocolate French Toast Casserole

March 28, 2011

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).

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Bejma: Tunisian Challah

February 12, 2011

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)
Stollen-style Challah
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

Pain Petri: Joan Nathan, France, and 60 Minute Moroccan Challah

February 12, 2011

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…)

Sara Ozeri’s Chubzeh (Yemenite Sabbath Bread)

January 10, 2011

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…)

Food Processor Challah

December 2, 2010

Bored with the usual challah, I went looking for something a little different and I found it. The Best Bread Ever, by Charles Van Over was a late 90’s book that promised great bread fast using the food processor. And it has a challah recipe!

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Hungarian Compound Challah

October 6, 2010

According to Maggie Glezer, in A Blessing of Bread, “At the height of difficulty is a Hungarian celebration challah: two high four stranded braids are set side by side and a thin five-stranded braid is laid over their joint and tucked under the ends.” (more…)

Sour Cherry Blueberry Corn Bread

July 2, 2010

I made the Hi-Rise Cornbread from Maggie Glezer’s Artisan Bread Baking Across America. Instead of making two pan loaves, I made two free form challahs and the above bread–kind of a yeasted fruit kuchen or a sweet focaccia.

The Hi-Rise cornbread base has fresh corn and cornmeal in it, and it is lightly sweetened with locally  produced blueberry honey and enriched with olive oil. The topping is blueberries and sour cherries, with a light sprinkle of cinnamon sugar.

It is fabulous warm from the oven, and SPECTACULAR reheated in the toaster oven. This is a bread meant to be toasted to reach its full crunchy corny potential. And roasting is just the best thing to do to fresh fruit. (more…)

Whole Wheat Challah

June 28, 2010

I have been meaning to blog about this bread since before I started blogging. It is a variation on Peter Reinhart’s whole wheat challah from his Whole Grain Breads book.

What is different from his recipe? Mostly the way that I prepare the dough and bake it. The only change to the ingredients is to swap out the egg yolks and egg with 2 whole eggs. (more…)

Peter Reinhart’s Artisan Breads Everyday Whole Wheat Pain a l’Ancienne

June 20, 2010

One of my favorite recipes from Crust and Crumb was the sweet fougasse or sweet rustic bread (p54). I wanted to make that again, but using Peter Reinhart’s recipe for Pain a l’Ancienne in Artisan Breads Everyday. My husband insisted on whole wheat, so I went with the whole wheat version of that recipe. I made two ciabatta and four sweet fougasse. (more…)

Sesame Street Pan Dulce

January 27, 2010

My son and I were watching an episode of Sesame Street that featured a film about making Mexican Bread.  The clip shows a little girl in a Mexican bakery (panadería), helping to make various pan dulce (sweet breads). They make Conchas (sweet yeast buns with a cookie topping and a stamped shell pattern), Barra de Mantequilla (bread slices slathered with butter and dredged in sugar before being baked), and Niño Enbuelto (jelly roll). (more…)