Holiday Food and Back from Vacay

I just returned from Toronto. Every time I return to Israel I am amazed by the stark contrast between Canada and Israel. Everything from the culture, to the weather to temperament is different. When I left Toronto it was Fall- and it was freezing. Every day that I went outside and froze I cursed myself for not bringing boots. Funny though- all the Torontonians seemed to think that it wasn't boot weather yet. Seems like I've become too used to the heat; I wouldn't be able to handle a Canadian winter anymore! It feels like summer hasn't ended here. It is thirty degrees every day, and the only indication that seasons are starting to change is the slight drop in temperature at night.

I didn't have much time to post while I was away; helping to prepare for the Jewish Holidays of Sukkot, Yom Kippur and Rosh Hashana took up most of my kitchen time. The one thing that stayed comsistent throughout my trip was challah- always there for every holiday or Shabbat meal, I made at least twenty for the holidays. So here- a new challah recipe for my first post back.

Challah

recipe from Uncommonly Kosher, from Rebecca Spirn

• 13-14 c. four
• 4 pkgs. dry yeast
• 2 eggs, beaten
• 4 c. warm water
• 1 c. oil
• 2 T salt
• 1 heaping c. sugar
• 1 egg, beaten, for glaze
• Poppy or sesame seeds

Dissolve yeast in water that is between 95-105 degrees (fahrenheit). When dissolved, add sugar, salt and half the flour; mix well. Add eggs and oil and then slowly stir in most of the remaining flour. Dough will become quite thick. Until kneading stage, dough can be mixed in a Mix Master. When dough pulls away from sides of the bowl, turn onto floured board and knead for approximately 10 minutes. Add only enough additional flour to make dough manageable. Knead until dough has acquired a life of its own; it should be smooth and elastic, springing back when pressed lightly with fingertip. Place dough into a large, oiled bowl. Turn it over so that the top with be oiled as well. Cover with a damp towel and let it rise in a warm place for 2 hours, punching down in four or five places every 20 minutes. Shape loaves and place into well greased bread pans or onto greased cookie sheets. Allow to rise again until doubled in bulk. Brush tops with beaten eggs mixed with a little sugar. Sprinkle with poppy or sesame seeds, if desired. Bake at 375 degrees for approximately 20 minutes or until nicely browned. Makes 9 large challahs (one for good luck).

Challah

Every Friday, almost weekly for about two years, I wake up in the morning and walk, bleary eyed, to the cupboard. I take out the yeast, the sugar, the flour and the eggs. I make myself a cup of coffee, put on an apron, and begin the challa baking process.

To me there is nothing that says Shabbat more than the aroma of freshly baked challot, and there is no more intensely satisfying bread-baking experience.

I'm submitting them to this weeks yeastspotting.

Well, onto the recipe I suppose!

• 5 c flour
• 1/2 c sugar
• 1 tsp salt
• 4 1/2 tsp. instant yeast
• 1 1/2 c warm water (95-105degrees)
• 2 eggs
• 4 T margarine, melted
• 1 egg yolk + 2 tsp water for egg wash

• Mix together flour, sugar, salt and yeast in a large mixing bowl. Form a well. Mix together water, 2 eggs and margarine. Place in the well. Mix thoroughly. Knead until dough is smooth, not sticky.


• Allow to rise for thirty minutes. Punch down. Let dough rise again. Punch down and form into two large challas. Brush with egg wash. Place on sprayed/lined coookie sheet. Bake in 325 oven for 45-50 minutes.

Notes: I've found that my challa dough is always way stickier in Israel than in Canada- must be a gluten thing. Resist the urge to add too much flour or your challahs will be dry. I like to add a bit less yeast and let the dough rise longer- I think it gets more flavour that way. Also, sometimes I double the recipe so that I can make four large challot- there's no need to use twelve teaspoons of yeast- i would use a lot less than that. I'm sure it will still turn out. Also- I use a mixture of ketsach seeds (nigella/black cumin) and sesame seeds on top. A little unconventional, but makes for pretty challas :)