Archive for the 'Challah recipes' Category

16
Oct
12

Manna From Heaven


Richmond,VA’s Rudlin Torah Academy, published Manna from Heaven – while it differs from cookbooks designed to woow the reader as he or she imagines the various recipes, this one shows that you need not be a Cordon Bleu trained Chef to prepare succulent, wholesome dishes.

The underlying philosophy behind this cookbook is that food and Judaism are inextricable parts of each other, as stated in the preface. As such, you will find recipes for every holiday, for every occasion whether a party or just for the immediate family.

This is a cookbook designed to make the average cook shine, with sections such as:

  • Effortless
  • Breads
  • Spreads and Dips
  • Appetizers
  • Soups
  • Salads
  • Meat Poultry
  • Fish
  • Dairy and Bruch
  • Side Dishes and Vegetables
  • Desserts

From the easy – last minute preparations – to more complex dishes everything here is easy to make, and yet every recipe from Strawberry Bread to Blue Cheese Ball, from Marinated ‘Shrooms to Tomato Soup with Herbs and Feta, from Brandied Fruit Salad to Fail-Proof Rib Roast, from Arroz con Pollo Valenciana to Salmon in Orange-Honey Marinade, from Mediterranean Strata Lite to Ratatouille in Phyllo, from Peanut Butter-Chocolate Crispy Treats to Rugelach and more, are

During chol hamo’ed and the last days of yom tov I was in Richmond, VA and had the privilege of tasting a superb challa (one of the best I ever had!) made by the lady who created it for this cookbook. Here’s the recipe:

No Need to Knead Challah

(page 21)Yields 8 loaves

Ingredients

  • 6 packets quick rise yeast
  • 2 1/2 cups plus 2 tablespoons sugar
  • 4 cups warm water
  • 5 pounds plus 3 cups bread flour
  • 2 tablespoons salt
  • 8 extra large eggs
  • 1 1/2 cups oil.
  • 1 egg plus 3 tablespoons water for wash
  • Sesame or poppy seeds, optional

Directions

  1. Dissolve yeast plus 2 tablespoons sugar in 2 cups warm water in a medium bowl, Set aside. In an extra large bowl, mix flour and salt together  and make a well in the center. In a separate bowl mix together remaining sugar, eggs and oil.
  2. Add yeast mixture and 2 additional cups of warm water to sugar, egg amnd mixture. Slowly pour egg and yeast mixture into the well in the flour and mix. Make sure that all the flour is mixed into the dough. Mix only enough to combine all the ingredients. Cover with a damp cloth and either leave in the refrigerator overninght or let rise at room temperature until doubled in bulk, 2 -3 hours. In the morning, remove from refrigerator and place on a clean surface. Divide up dough into 8 portions, roll each portion into 3 ropes and braid loaves.
  3. Spray baking sheets or large loaf pans and place challa on or in them. Cover again with damp cloth and allow to rise for 2 hours. Preheat oven to 350 F. Beat egg with water and brush on challah. Sprinkle with either sesame or poppy seeds if desired. Bake 25-30 minutes until loaves are golden brown. Remove from oven and place on racks until cool. Challah may be wrapped in foil and frozen.

Each section opens up with a quote from sifrei kodesh, because this is more than just a cookbook, it shows the connection between what goes into a Jew’s mouth and his/her spiritual growth. You can order the cookbook online at the Rudlin Academy’s website. While you most likely did not attend the Culinary Institute of America nor Johnson and Wales University, you will still wow your family and friends with these recipes!

CS

28
Apr
10

Baking Challah for Shabbos?


[Daniel Ronay, baker extraordinaire, shares with us his recipes for both water and egg challahs. Photos by Daniel Ronay. CS]

Dough Formulation

Bread in its simplest form, requires four ingredients: flour, water, yeast, and salt. Any other specialty breads can have ingredients added to enhance the flavor, color, softness retention, etc.

There are 2 main mixing methods I’ll tell you about. The 1st and easiest procedure used by bakers and homemakers alike, called the Straight Dough Method. The straight dough method is a single step process in which all the ingredients are mixed in a single batch. The dough is bulk fermented and can vary from 1-4 hours depending on conditions.

The 2nd method is called the Sponge and Dough. With the sponge and dough method, the major fermentation is done with a preferment called ,“the sponge”, in which normally 50-70% of the total dough flour is fermented as the preferment stage. Bulk fermentation can be 4 -6 hours, then the dough stage. Advantages of this method compared to straight dough: slightly lower yeast levels, yields bread with better flavor, optimum volume. The disadvantage, however, is its longer processing time in comparison.

Water Challah

16 oz or 454 grams – Water
.75 oz
or 21 grams –  Fresh yeast
28 oz
or 794 grams – High Gluten Flour
.5 oz
or 14 grams –  Salt
.13oz
or 4 grams –  Malt Syrup (optional for crust color slight taste)
.5oz or 14 grams – Sugar
.5oz or 14 grams – Shortening or oil

Total weight 2 pounds 14 ounces

Mix about 10-12 min. Ferment @ 80 F. for 90 min. Make up 2 loaves Bake in 425 F. with steam. Easy way to make steam is put ice cubes in a pan on bottom of oven when you first start out.

Egg Challah

1.1 oz or 31 grams – Fresh Yeast
8oz or 227 grams – Water
3 0z or 85 grams – Sugar
.56 oz or 16 grams – Salt
4 oz or 112 grams – Oil
5 oz or 148 grams – Eggs
28oz or 794 grams – Eggs

Mix to development ferment @ 80 F. for 60-80 min Make up to 2-3 loaves proof for approx 45 min bake at 350F.

Daniel Ronay

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