Adapted from Joan Nathan
The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.
Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling.
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)
3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples.
9/22/09
Crispy Thumbprint Cookies
Yields: approximately 3 dozen
Recipe from The CaCrispy Thumbprint Cookies
Yields: approximately 3 dozen
Recipe from The Cake Mix Bible
Printable Recipe
1 package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups rice krispies cereal, crushed
6 tbsn. strawberry preserves
1/2 cup chopped walnuts (optional - she didn't use them)
Preheat oven to 375 F. Combine cake mix, oil, water and egg until well combined. Add the cereal and fully incorporate until well blended. Drop by heaping teaspoonfuls about 2 inches apart onto an un-greased baking sheet. Use your thumb to make an indentation into each cookie, spoon about 1/2 a teaspoon of preserves into each cookie. Bake for 9 - 12 minutes until golden brown. Cool completely and enjoy!
ke Mix Bible
Printable Recipe
1 package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups rice krispies cereal, crushed
6 tbsn. strawberry preserves
1/2 cup chopped walnuts (optional - she didn't use them)
Preheat oven to 375 F. Combine cake mix, oil, water and egg until well combined. Add the cereal and fully incorporate until well blended. Drop by heaping teaspoonfuls about 2 inches apart onto an un-greased baking sheet. Use your thumb to make an indentation into each cookie, spoon about 1/2 a teaspoon of preserves into each cookie. Bake for 9 - 12 minutes until golden brown. Cool completely and enjoy!
Recipe from The CaCrispy Thumbprint Cookies
Yields: approximately 3 dozen
Recipe from The Cake Mix Bible
Printable Recipe
1 package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups rice krispies cereal, crushed
6 tbsn. strawberry preserves
1/2 cup chopped walnuts (optional - she didn't use them)
Preheat oven to 375 F. Combine cake mix, oil, water and egg until well combined. Add the cereal and fully incorporate until well blended. Drop by heaping teaspoonfuls about 2 inches apart onto an un-greased baking sheet. Use your thumb to make an indentation into each cookie, spoon about 1/2 a teaspoon of preserves into each cookie. Bake for 9 - 12 minutes until golden brown. Cool completely and enjoy!
ke Mix Bible
Printable Recipe
1 package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups rice krispies cereal, crushed
6 tbsn. strawberry preserves
1/2 cup chopped walnuts (optional - she didn't use them)
Preheat oven to 375 F. Combine cake mix, oil, water and egg until well combined. Add the cereal and fully incorporate until well blended. Drop by heaping teaspoonfuls about 2 inches apart onto an un-greased baking sheet. Use your thumb to make an indentation into each cookie, spoon about 1/2 a teaspoon of preserves into each cookie. Bake for 9 - 12 minutes until golden brown. Cool completely and enjoy!
Tiramisu
Yields 6 to 8 small portions or one 10-by-10-by-2-inch dish
This tiramisu is best prepared the day before. If you’re in a hurry, you can cheat by putting it in the freezer for a couple of hours, and then the refrigerator just before you’re about to serve. As it contains raw eggs, this dish should be consumed within two days.
18 ounces/ 500 grams mascarpone cheese
4 large eggs, separated
4 tablespoons granulated sugar (white or brown)
1 cup espresso
1 to 2 tablespoons liquor, like Kahlua, Armagnac or Brandy (optional – add an extra tablespoon of sugar if you’re omitting the liquor)
20 to 25 sponge ladyfingers
2 tablespoons cocoa powder
Whisk the egg whites until stiff, then chill in the refrigerator while you prepare the other ingredients.
Combine the sugar and the egg yolks, mixing well until the yolks turn a light yellow. Add the mascarpone one spoonful at a time, ensuring that each spoonful is fully incorporated before adding the next, until all the mascarpone is added and you get a silky pale yellow mixture.
Remove the egg whites from the fridge and slowly fold them into the egg/mascarpone mixture, a few tablespoons at a time. Be careful at this stage to maintain the foamy texture of the egg whites as this is what will increase the volume of the mousse and add a certain ‘lightness’ to the final dish.
Mix the espresso and liquor (if using) and pour it into a shallow dish big enough to accommodate the length of the sponge finger. Working quickly, dip both sides of the finger in the liquid, leaving the biscuit for no longer than 5 seconds on each side. You want to get them just nicely soaked, but not too wet – if they’re insufficiently soaked, your Tiramisu will be too dry, if too much, the liquid will seep from the fingers and produce a watery Tiramisu.
Line the soaked sponge fingers in one layer across the bottom of your serving dish. Generously pour about half of the mascarpone mousse on the fingers, then top with another layer of fingers. Spread the rest of the mousse over the second layer, then chill in the refrigerator for at least 6 to 8 hours before serving.
When you’re ready to serve, dust the top with cocoa powder and cut the Tiramisu into desired portions.
This tiramisu is best prepared the day before. If you’re in a hurry, you can cheat by putting it in the freezer for a couple of hours, and then the refrigerator just before you’re about to serve. As it contains raw eggs, this dish should be consumed within two days.
18 ounces/ 500 grams mascarpone cheese
4 large eggs, separated
4 tablespoons granulated sugar (white or brown)
1 cup espresso
1 to 2 tablespoons liquor, like Kahlua, Armagnac or Brandy (optional – add an extra tablespoon of sugar if you’re omitting the liquor)
20 to 25 sponge ladyfingers
2 tablespoons cocoa powder
Whisk the egg whites until stiff, then chill in the refrigerator while you prepare the other ingredients.
Combine the sugar and the egg yolks, mixing well until the yolks turn a light yellow. Add the mascarpone one spoonful at a time, ensuring that each spoonful is fully incorporated before adding the next, until all the mascarpone is added and you get a silky pale yellow mixture.
Remove the egg whites from the fridge and slowly fold them into the egg/mascarpone mixture, a few tablespoons at a time. Be careful at this stage to maintain the foamy texture of the egg whites as this is what will increase the volume of the mousse and add a certain ‘lightness’ to the final dish.
Mix the espresso and liquor (if using) and pour it into a shallow dish big enough to accommodate the length of the sponge finger. Working quickly, dip both sides of the finger in the liquid, leaving the biscuit for no longer than 5 seconds on each side. You want to get them just nicely soaked, but not too wet – if they’re insufficiently soaked, your Tiramisu will be too dry, if too much, the liquid will seep from the fingers and produce a watery Tiramisu.
Line the soaked sponge fingers in one layer across the bottom of your serving dish. Generously pour about half of the mascarpone mousse on the fingers, then top with another layer of fingers. Spread the rest of the mousse over the second layer, then chill in the refrigerator for at least 6 to 8 hours before serving.
When you’re ready to serve, dust the top with cocoa powder and cut the Tiramisu into desired portions.
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