For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.
As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.
As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.
Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.
Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.
Kneading and Braiding the Challah Dough
This video will show how to knead and braid the Challah dough.
This expert: 317,487 views
Kneading and Braiding the Challah Dough
Ingredients1 tablespoon of yeast
1 tablespoon of sugar
1/2 cup of warm water
1/2 cup of sugar
1/2 cup of boiling water
1/4 cup of canola oil
1 teaspoon of salt
A pinch of saffron
1 whole egg
1 egg white
1/4 cup of cold water
5-6 cups of bread flour
1 egg yolk
1 teaspoon of water
1. Mix the yeast with sugar and stir in warm water. Dissolve the rest of the sugar in boiling water. Add canola oil, salt and saffron. Add cold water to cool the mixture down. Stir an egg and an egg white into the mixture.
2. When the yeast has finished proofing, add the flour and the mixture to it. Mix it together and knead it on a work surface.
3. Place the dough in a bowl and cover it with a towel. Allow it to rise for one hour in a warm spot in your kitchen.
4. Divide the dough into two bowls. Roll the dough until it is 20 inches long. Coil it and cover it, allowing it to sit for an hour.
5. To braid the challah, divide the dough into three bowls. Make three snakes and then braid them together. Put it on a baking tray, cover it with a towel and let it rise for an hour.
6. Create an egg wash by mixing an egg yolk with water. Use a pastry brush and brush the challah bread with the egg wash.
7. Preheat the oven to 400 degrees and cook the bread for 5 minutes. Turn the oven down to 350 and let the challah continue cooking for 20-25 minutes. Every 5 minutes, spritz the challah with water.
Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Instructor, Cookbook Author, Food Editor and Culinary Lecturer. We are here today showing you recipes for Rosh Hashanah and Yom Kippur, that can be made ahead and frozen. Now we are to show you how to braid or coil your challahs.
My friend Derrick likes to put a towel under the rolling board to keep it from sliding all over the counter, it doesn't necessarily have to be damp. Now our dough is risen for an hour and I am dividing it into two bowls. Now, you don't need to use a rolling pin. If you're going to make a coil you just start using the palms of your hand, keep rolling, keep rolling, the kids love to do this. You're going to make a giant snake. You always want it a little bit bigger in the middle than you do at the ends. You want to try and roll it so it's about 20 inches long.
Okay, this is about 21 inches long, and we are going to get ready to coil. Now, if you want to add raisins, just stick them in, I like giant yellow raisins. As you coil -- and this is going to fit covered in a one spot to rise again. Now I like to just tuck the end under. So we are going to cover it, put it on a baking sheet. Let it sit for an hour, then we're going to take our egg wash, brush the top and bake it. And we're going to spritz it with the water, every five to ten minutes, to make it beautiful.
Okay. Now, how do we braid a challah? So, we have our dough and we have to divide it into approximately in the same sized three bowls. We're going to do the same thing. Again, get your kids in the kitchen, we want to start rolling it out on lightly floured surface between the palms of our hands until we get long thin snakes just like you braid a child's hair. So, three of them press together then under, over, under, over, under, over, under, over, under, over, under and over.
Now, if you want it a loaf-shaped challah, you could leave it like this, but since it's New Years and we like round, we're just going to put it together, put it on the pan, cover it with the towel and let it rise for an hour. Now Jackie likes to make individual what you call challahlets by dividing the dough into even smaller portions and then she puts an individual challahlet on every guest's plate. This will rise for an hour. We'll brush it with the egg wash, bake it, spray it with the water, and have wonderful challah for a holiday. When it's cool, absolutely at room temperature, you can wrap them and freeze them, they will stay for a few months.