who's in the kitchen: judy joszef

‘Everything water challah’ on Sukkot

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I’ve been baking challah for about 34 years. I added honey, margarine, sugar and cinnamon, way before it was in vogue. I always wanted to find a recipe I loved for a water challah, but never loved any, that is until this week when my daughter-in-law, Darya, was kind enough to make an everything-topped water challah for us to try. It was love at first bite.

This wasn’t your typical water challah that resembles rye bread with a hard crust. This was a perfect blend of not to dry and not too plain. I served it warm and it was just perfect. I will never buy another store bought challah. I usually bake the sweet ones and buy plain ones to accompany it. We loved it so much, that I decided to bake a few more the next, day, first day of sukkot. Lucky for me I had left one oven on 350 and the other on warm.

I had all the ingredients in the house except for the topping. Then I remembered I had the code for my neighbor’s house. And since I know she bakes challah, she would probably have some. Though I didn’t find the everything, I did find the sesame and poppy seeds. Thank you Nechama Spitz, I owe you! I had the other ingredients for the topping.

Since I awoke at 6 am I had plenty of time to make the challot. When Darya awoke, she helped to braid them. They were ready just in time for lunch, fresh from the oven.

For those of you, who have ever wondered about the history of challah, and because my column has to be at least 850 words, and because Jerry didn’t do anything worthy of a column this week … here you go.

The first time the word “challah” appears in the Torah, it’s in Bamidbar as follows:

“When you enter the land where I bring you, it shall be that when you eat of the bread of the land, you shall set aside a portion for G-d. Of the first of your dough you shall set aside a loaf as an offering; as the offering of the threshing-floor, so you shall set it aside. From the first of your dough you shall give to G-d an offering throughout your generations.”

The word “cake” is a translation of the Hebrew word “challah.” The offering or portion of challah that was given to the kohanim was called the mitzvah of hafrashat challah (separating the challah).

(In the days of the Temple in Jerusalem, Jews were told to separate 1/24th of the doughs and give it to the kohanim every Shabbat.

On Shabbat, two challahs represent the double-portion of manna that fell on Friday; manna, of course, was the bread that fed Jewish people during 40 years in the desert.

Some say that the braids of the challah, intertwined, symbolize love, truth, peace, creation, freedom, harmony and family connection. 

Everything Topped Water Challah

Ingredients:

2-1/4 cups warm water

1/2 cup sugar plus 1 teaspoon 

3 packets of dry yeast

1/4 cup very warm water

2-1/2 pounds all-purpose flour

1/2 cup canola oil

2 tablespoons kosher salt 

1 egg, beaten, to brush on challah 

3 tablespoons everything topping (onion, sesame seeds, kosher salt, poppy seeds, onion powder)

2 tablespoons dried crunchy fried onions (crushed)

Directions:

Sprinkle the yeast into a glass filled with 4 ounces of very warm, not hot water. If water is too hot it will kill the yeast. Also add 1 tsp sugar. Stir once, and let it rise till doubled or a bit more.

In a large mixing bowl place all the dry ingredients and mix. Then add the warm water, oil and yeast mixture and mix until all the liquid in absorbed into the flour.

Knead the mixture on a flat surface until it is no longer sticky. You can add a dusting of flour, as you’re kneading if it’s too sticky. You can repeat until dough doesn’t stick to your hands.

Grease a large bowl and place dough inside. Grease top and sides of dough as well. Cover with a damp cloth and let rise until doubled in size. If you have an oven that has a proof option use that.

Divide into 2 loaves for large challahs, or 3 for medium ones.

Brain the challah and brush with beaten egg and top with everything mixture and crunchy onions. Place in oven preheated to 350 degrees F for 35-45 minutes. All ovens differ. 

Challah can be made a day ahead of serving. Otherwise I would freeze them as there are no preservatives in them. Whether you freeze them or not, wrap in aluminum foil and warm in oven before serving.

Contact Judy Joszef: Columnist@TheJewishStar.com