Ultimate Challah Winners
STERN, HELEN NASH AND LISE
THE ULTIMATE Ckallak Seventy-five MOMENT readers across the country—from Alaska to Hawaii, Florida to Maine, Texas to Minnesota and Canada too—submitted entries to the Ultimate Challah Contest...
...Bake a total of 5C-60 minutes, or until loaves are a deep golden brown and sound hollow when tapped on the bottom...
...I do this frequently so that the loaves may be baked Friday morning...
...Beat in as much flour as you can...
...Let dough rise until double in bulk—about 1 hour...
...Beat in salt...
...freshly-baked challah...
...Set loaves in oven—one level down from top in a 30nnch oven—and immediately reduce heat to 350...
...Dissolve yeast in potato water with sugar in a large bowl...
...A jrge, heavy-duty mixer can handle all the flour...
...Add currants, if using, and beat in...
...Grease a 5-quart bowl with unsalted corn oil margarine (such as Fleischmann's...
...When the dough has absorbed enough flour to come away from the sides of the bowl and is ragged but not spongy wet, turn onto a heavily floured board...
...Place the dough in a lightly-oiled bowl, cover with a towel or plastic .vrap, set in a warm place and allow to rise until doubled in bulk—one to ;wo hours, depending upon the temperature...
...Add eggs and beat in well...
...Cover with plastic wrap and set aside overnight...
...From the 3 pieces which were not used for the loaves, make 3 small braids by dividing each piece in thirds, rolling and braiding...
...Cool to 105°115...
...lower temperature to 350° and bake another 20 minutes or until done (loaf should sound hollow when tapped on the bottom...
...Mix in as nudl flour as the mixer can handle...
...Freezes well wrapped in plastic wrap and then aluminum foil...
...Brush 4\ vith beaten egg and sprinkle with mppy or sesame seeds, if desired...
...Beat 3 minutes at high speed...
...The results, she's found, are beautiful and professional looking...
...Lise Stern recommends Gloria Kaufer Greene's The Jewish Holiday Cookbook (Random House Books, 1985) for illustrated instructions on braiding with four, five and six strands...
...Combine the honey, 1 !* c. water, oil...
...Braid loaves, place on a greased cookie sheet and allow to "Se for 30 to 45 minutes...
...After the loaves have baked for 5 minutes, brush with the egg...
...regular dried yeast Vi c. potato water cooled to 105°115° 1 tsp...
...Using a soft brush, apply glaze to tops of loaves...
...Set on half of a Pam greased cookie sheet...
...It will quickly return to an evenness with the rest of the dough after the finger' test...
...Punch down...
...I Submitted by Jennifer Rosenberg of Walnut Creek...
...Add oil and beat in well...
...Blend in 'A stick margarine and 1 Tbsp...
...Some were old family recipes, replete with raisins, poppy seeds and honey...
...sugar i4 c. warm water 4 eggs (room temp) 4 tsp...
...Helen Nask s Traditional Ckallak ^nners Challah from Heaven 1Nutritious, with good texture and appearance...
...dry yeast 3 eggs 2 Tbsp...
...Whisk the eggs, salt, honey and oil together in another bowl and add to the yeast mixture...
...Btim Submitted by Ann Coe of Jackson Heights, New York...
...Preheat oven to 450...
...Turn the dough into a greased bowl, turning it over so top is slightly OBed, cover with a clean cloth and let rise about 1 Vi hours, or until it doubles in bulk...
...another baked chopped onions into her loaves...
...Helen Nash, author of Helen Nash's Kosher Cuisine and Helen Nash's Kosher Kitchen (Random House, 1989 and 1988) lecturer and teacher selected the traditional-recipe winners...
...Round the dough and drop it into the bowl...
...Cover with damp cloth or kitchen towel and let rise in a warm place, but not the oven, until it doubles in bulk, about IV2 to 214 hours...
...Add flour as needed to knead dough thoroughly on counter or with dough hook and then on counter to finish kneading after using a machine...
...1 egg, beaten M c. lukewarm water (approx...
...To glaze loaves: mix thoroughly 1 egg (at room temperature), 1 Tbsp...
...You may want to reserve a little of the flour for the kneading which follows...
...California, who writes: "I got this recipe only as a list of ingredients in the order to be added, rising times and baking time and temperature...
...Helen Nash suggests bakers try using just three strands of dough, which is easier than the standard six but still looks pretty...
...With 9 of the pieces, roll rope-shaped strands of about a foot each...
...Punch down, turn out on surface, knead for a minute and divide .recording to the number of chaltot to be made...
...Divide each of the 4 parts into 3 parts...
...Esther's "Can't Go Wrong" Challah E1MI Quick—just one rising...
...Punch down the dough and divide in half...
...Bake 25-35 minutes, or until loaves test done and are golden all over...
...When dough is sticking together, remove food from bowl and place on clean, dry, lightly-floured surface...
...Add the eggs and the . cast mixture and mix thoroughly...
...Her recipe, she writes, evolved through years of experimentation...
...Cool on racks...
...THE ULTIMATE Ckallak Seventy-five MOMENT readers across the country—from Alaska to Hawaii, Florida to Maine, Texas to Minnesota and Canada too—submitted entries to the Ultimate Challah Contest (June 1992...
...Add mashed potato and beat in well...
...Punch down, turn out of bowl and knead for a minute or two...
...Cover well with plastic wrap...
...Add enough flour to make a pancake-like dough...
...regular dned yeast '/Sc...
...Place each loaf on a slightly greased cookie sheet...
...Add wet mixture to dry ingredients and stir with spoon until moistened...
...Knead lightly...
...salt 1 c. raisins (optional) Add yeast and 1 Tbsp...
...water, 105°-115° 1 tsp...
...Beat V2 minute at low speed...
...Gradually add about 414 c. flour, mixing by hand...
...Pour warmed liquid mixture into flour-yeast mixture...
...Add 4 slightly beaten eggs...
...Cover the loaves and let rise 45 minutes...
...lukewarm water % c. vegetable oil poppy seeds or sesame seeds ussolve the yeast in the :/' c. water...
...alt and rosemary in the bowl of electric mixer...
...Cover one half while working with first half...
...Wash and lightly grease bread bowl...
...Both judges looked for outstanding flavor, texture and consistency and clear and accurate recipes...
...Beat an egg and brush it on the loaves in all the crevices...
...Submitted by Irwin L. Lebow of Washington, D.C...
...Divide in half...
...sugar (scant) 1 c. bread flour Peel, slice and boil potato until soft...
...sugar...
...Bake at 425° for 10 minutes or until tops of loaves/rolls are golden brown...
...Give it a full turn and flip it over in the bowl...
...Add oil and then eggs to water/yeast mixture...
...sugar to the warm (not hot) water in a small bowl...
...Add sugar and beat in well...
...sugar (scant) 3 large eggs, room temp., beaten until light Vi c. sugar 'A Tbsp...
...Bake in a 350° oven for 45-55 nmutes, depending upon the size it the loaves...
...814 c. flour (approx...
...A liberal adaptation of a recipe by Ruth Brooks in Food for Thought (Sisterhood of Temple Emunah, Lexington, Mass., 1972...
...dried rosemary 4 eggs 7 c. bread flour (approx...
...Over the 15 years I have been making it, I have worked out the following method...
...Bake at 350° for about 25 minutes or until nicely browned...
...makes three loaves 1% c. water c. honey 14 stick margarine 1 Tbsp...
...Cut one half into three or four pieces and roll each piece into a rope about 15 inches long...
...Mash in to c. of potato water...
...Tackling the Braid Braiding challah properly is complicated...
...Divide each of these nieces into a number of equal iiortkjns according to your braiding nethod...
...Return to me oiled bowl for a second rising, again until doubled in bulk...
...Others were variations on the old theme — loaves made with whole wheat flour, olive oil, oats, brown sugar, chopped apples, cream, yogurt and various herbs and spices...
...Place kneaded dough in a large clean bowl which has been lightly coated with oil, cover with towel and place in a warm spot...
...Nora's Challah ^ Slightly dense and rich with a subtle, sourdough flavor...
...Add flour and knead until dough becomes smooth and elastic and no longer sticks to your hands...
...Place on ungreased cookie sheet and brush with beaten egg yolk mixture (yolks of 2 eggs, plus 1-2 Tbsp...
...Makes two plump Sabbath loaves...
...Make 3 braids by pinching 3 strands together, braiding and pinching the other ends...
...Add the 'A c. warm water, allow yeast to dissolve slightly...
...Scrape sides...
...2 pkgs...
...Set dough in pot or bowl and turn so both sides are greased...
...Beat the egg for the glaze in a small bowl...
...Pour 314 c. flour into a large electric-mixer bowl...
...Adapted from a recipe published in the Glencoe News...
...Knead 8-10 minutes, until dough is firm and elastic but not very sticky to the touch of dry hands (you may need to add some extra flour...
...Makes 2 large or three medium loaves 1 Tbsp...
...Sprinkle loaves/rolls with sesame or poppy seeds, if desired...
...Knead the dough, adding flour as necessary, until the dough is smooth, elastic and only slightly sticky (roughly 10 minutes...
...Note that the density of the dough can be adiusted by the jmount of flour added during kneading...
...sugar in water in measuring cup...
...Mix in the remaining flour by hand...
...For High Holidays, substitute mise for rosemary, add raisins after second rising and shape into UsS Slern displays her 'ound loaves...
...2 pkgs...
...Add the flour slowly while mixer is running at slow speed...
...salt (scant) In a saucepan place 1% c. water and Vi c. honey...
...ffl^fr I isc Sterns Non-lr.ulilion.il Gialiali Win n crs Challah JA light, exotically flavored, delicious-tasting loaf...
...Sponge 1 medium potato vj pkg...
...Repeat with second haff of dough and set on other half of cookie sheet...
...Braid strands into loaves and make rolls...
...Lise Stern, editor of the bimonthly Cookbook Review (617-868-8857), chose the winners from the non-traditional category...
...salt Vi c. Puritan, com or peanut oil •h c. currants (optional) 8-10 c. bread flour Dissolve yeast and 1 tsp...
...This rising may be accomplished in the refrigerator overnight, with the bowl covered with plastic wrap to prevent the dough from forming a dry crust...
...salt...
...Let rise until doubled, about lto hours in 78-80° area...
...To keep the dough light, oil your • ands rather than adding flour when the dough gets sticky...
...Remove from bowl, place on lightly floured dry surface and punch down...
...Use hands to thoroughly mix ingredients...
...Blend in yeast...
...salt 3 Tbsp...
...When dough is difficult to stir, flour your hands and breadboard, dump mixture on board and begin kneading...
...Place flour, remainder of sugar and salt in a large bowl...
...Jennifer's Challah 11 Slightly sweet, with a cake-like yet airy texture...
...of water, beaten with a fork...
...Punch dough down in bowl...
...Place the loaves in an oven preheated to 350...
...Remove it and divide it into 4 equal parts...
...Makes two large loaves...
...Sprinkle with poppy or sesame seeds...
...Dough is sufficiently risen when it does not spring back when two fingers are poked in it...
...just two risings...
...Warm at low heat to 120-130° (I use a candy thermometer...
...We divided the recipes into two categories: traditional and non-traditional...
...Stir in the remaining 1 to c, warm water...
...salt 14 c. honey 1 c. vegetable oil lVic...
...In the morning: 1 pkgs...
...Attach these to the top of the loaves by pinching in various places along the small braids...
...Mix well and let stand for five minutes until mixture foams...
...Cool before slicing...
...Brush again after another 5 minutes...
...With a wooden spoon, beat in the flour, a cup at a time...
...If not using currants, sprinkle loaves with poppy seeds and/or sesame seeds...
...Cover with dry towels and let rise until almost double (1-2 hours...
...110°) 3 envelopes dry yeast (quick-rising) '/S c. honey I'Mc...
...The dough will be elastic 3nd fairly smooth when well-kneaded...
...Let double, covered with plastic wrap, until doubled—about M hour—at 7850...
...active dry yeast 4 eggs 2 c. warm water V4 c. oil V4 c. sugar 8-plus c. flour 2 pkgs...
...Cover with plastic wrap...
...Add to sponge and beat in...
...One baker suggested adding chocolate chips...
...more warm water 7-8 c. unbleached aitpurpose flour 1 egg for glaze Mix the yeast and sugar in a large mixing bowl...
...Form into a free-form four-braided loaf...
...Repeat with the other half of the dough...
...Submitted by Evely Laser Shlensky of Santa Barbara, California...
...Turn out the mixture onto a floured surface and knead for 10-15 minutes...
...oil and 1 tsp...
...Braid the ropes into a three or four-strand braid, then place on a greased baking sheet...
...dry yeast 1 Tbsp...
...equal lengths...
...Punch down the dough, form into a ball again and return to the bowl to rise a second time until doubled in bulk...
...Submitted by Nora Shukovsky of Naples, Florida...
...Divide first half into 4 plumpish...
Vol. 17 • December 1992 • No. 6
