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Rosh Hashanah and Yom Kippur Recipes

Baking the Challah Bread

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Sheilah Kaufman
Cooking with Sheilah
www.cookingwithsheilah.com  
 

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.

Baking the Challah Bread

This video will show how to bake the Challah bread.

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Baking the Challah Bread

Ingredients

1 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

Instructions

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.

 

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Transcripts

Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Teacher, Cookbook Author, Food Editor and Culinary Lecturer. Today I am going to share with you recipes for Rosh Hashanah and Yom Kippur, things that are traditionally made and my recipes can be made ahead and frozen. Right now, I am going to show you how to finish our challah and get it ready for the oven.

We are going to begin by taking an egg yolk mixed with a teaspoon of water and pastry brush, and we are just going to brush it all over. This is going to give it that nice golden color, we are brushing it all around. Now this is going into a preheated, 400 degree oven for five minutes. Then we're going to turn the oven down to 350 and let the challah continue baking another 20-25 minutes, maybe longer, it's going to depend and the secret I got from Jackie Ben-Efraim since this is her recipe is that every five minute you spritz the challah with some water. This is just Evian mineral water or you can just use a water container that you used for flour. So, we're going to stick this in the oven and be right back.

Challah is done. Now, I'm going to show you how I tell if a challah is ready. First thing we do is knock, if it sounds kind of hollow, it's most likely done. The second thing I do is always check the bottom, make sure it's golden brown. Now we're going to let it cool and get ready for the holiday. Now challahs can be made two ways, coiled or braided. This challah and this little challah were just coiled, the other two challahs were braided, as I showed you before.

Now if you don't want to make your own challah, you can buy them in the Freezer Department or your Kosher-mart, you will find wonderful frozen challahs. All you have to do is take them home, put then on the pan, bake them, and a wonderful aroma of baked challah will be right there to help you with your Shabbats or your holiday.

Now, we're going to go and learn how to make Eileen's fabulous noodle kugel recipe, the only kugel I love.

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