Czernowitzer Challah Recipes

CHALLAH

Steps:

• Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun. Beat 2 of the eggs and add them to the liquid. With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 30 seconds. If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds. Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time.;
• Remove the dough from the refrigerator and place it in a large ungreased bowl. Cover with plastic wrap and ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees. The dough will have noticeably increased in volume and will be light and soft. Scrape the dough onto a lightly floured work surface. Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented. Form the dough into a loose ball; lift up one edge and fold it into the center. Do this about 4 or 5 times until the dough is formed into a ball. Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a pan on the bottom of the oven and preheat to 425 degrees. Scrape the dough onto a lightly floured work surface. Using a dough scraper or kitchen knife, divide it into 2 pieces. Form each piece into a log shape to be rolled like a baguette. Cover and let rest for 10 minutes. To form the dough into round turban shapes, roll one piece into a strip about 14 inches long. Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end. Starting with the thicker end, coil the dough so that it forms a tight spiral. Wrap it around, then tuck the thin end under the loaf to keep it from unraveling. With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet. Repeat with the second piece of dough. Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake. Cover with a towel and let proof for about 45 minutes at room temperature. The loaves will be visibly puffed and will increase in volume by at least half. Just before baking, beat the remaining egg with 1 tablespoon of water. Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds. Carefully pour about 1 cup of warm water into the pan in the oven. Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees. Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven. Continue baking the bread for another 30 minutes. Check to see if it is browning too quickly. Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes. The bread is done when golden brown. Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done. Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing.;

CHERNOWITZER CHALLAH

Steps:

• Mixing the yeast slurry
• In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
• Mixing the dough
• Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.
• The dough should feel smooth and firm and knead easily without sticking to the work surface.
• Fermenting the dough
• Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)
• Shaping and proofing the dough
• Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year's spiral*, roll each portion into a long, even strand, preferably sheeting it out first.
• For each portion:
• For a flat spiral, make a very loose spiral of dough on the prepared sheet, starting at the center and winding the dough around, leaving space between the loops, and tuck the end of the strand under.
• For a high-rising spiral, wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.
• If you would like to make the bird's head*, before making a long strand, pull off and shape a small round from the dough. Set the round on the spiral, using a little water to help it stick. When the dough is fully proofed, pinch out a beak shape and use your finger to push in dimples for eyes, or use raisins or currants for the eyes.
• Cover the loaves well with plastic wrap. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).
• Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F (180°C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.
• Baking the loaves
• When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound (450-gram) loaves for 25 to 35 minutes, or the 1 1/2-pound (680-gram) loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.
• *According to the Encyclopedia Judaica, the New Year's spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird's head: "The bird's head symbolizes the phrase in Isaiah 31:5 'As birds hovering, so will the Lord of Hosts protect Jerusalem'" - which helps to explain why this spiral shape would be called a faigele, "little bird" in Yiddish.
• CZERNOWITZER CHALLAH WITH RAISINS
• Challah with raisins is very popular, especially among Ashkenazi Jews during the High Holy Days, when food is supposed to be extra-sweet. You can use any kind of raisins desired, or even a mix. If you love raisins and want a generous amount, use the larger quantity specified - but in this case it's especially important to rinse and dry the raisins as described, or the sugar in them will overwhelm the yeast and slow the fermentation.
• For Czernowitzer challah with raisins
• Mix the yeast slurry as directed and allow to ferment. While the slurry is fermenting, pick through 2/3 to 1 1/3 cups (100 to 200 grams/3.5 to 7 ounces) dark or golden raisins, or a combination. Check for any spoiled ones, then rinse the rest in a strainer or colander under hot tap water, to plump them up and wash away any excess sugar, which would interfere with the yeast's fermentation. If they are hard, let them drain in the strainer so they can absorb the excess water while you complete the dough; if they are already soft, pat them dry in a paper towel and set them aside.
• Mix the dough as directed. When it is well kneaded, knead in the raisins just until they are equally distributed. Then proceed as directed.
• CZERNOWITZER CHALLAH WITH SAFFRON
• Saffron turns up in some Ashkenazi challahs, infusing them with its beautiful color and fragrance. This variation is especially smashing when golden raisins are added to the dough, as described in the raisin variation. Instead of the poppy seeds or sesame seeds, sprinkle the bread with sliced almonds, if desired.
• For Czernowitzer challah with saffron
• To prepare the saffron and slurry, whisk together the yeast and 3/4 cup (100 grams/3.6 ounces) of the flour in a large bowl as directed. In a small sauté pan, lightly toast 2 generous pinches of saffron filaments over low heat until they curl and turn slightly darker. Slide the saffron into a mortar and pestle and grind it to a powder. Or, if you don't have a mortar and pestle, just use your fingers to crumble as fine a powder as you can manage into a small bowl. Add half the water to the saffron and mix it well with the pestle or your fingers to dissolve all the powder. Pour it into the flour and yeast. Mix the remaining water into the mortar and pestle, swish the pestle or your fingers around, and pour this into the flour mixture. Whisk the mixture together until smooth. Then let the slurry ferment and proceed as directed.

MIRIAM'S NOT-SO-SECRET CHALLAH

Steps:

• In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
• In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.