Tag archive for "Challah"

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

kosher challah recipes, kosher recipes, rosh hashanah and sukkot recipes

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

4 Comments 25 August 2012

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Challah is truly a labor of love that I had the opportunity to experience when I told myself that if I actually ever won a Bosch mixer at a Chinese Auction, I would attempt this grand feat. Miraculously I did win, and I’ve been making my own ever since. I’m so glad that I found this video of Hadassah Sabo Milner braiding a six strand challah which really comes out so much prettier than the traditional three braided challah. This video wins every other one on the ‘net- I watched them all and picked the best one for us all to share. Thanks Hadassah!

There is really nothing better than the feeling of actually making your own dough, watching it rise, punching it down, braiding, brushing egg on top, separating some dough for the prayer, saying the hafrashat challah prayer, baking,cooling, warming it  before kiddush,  setting the challah on the table with a challah cover, saying hamotzie, dipping in salt (or sugar on the Rosh Hashanah table) and finally  watching the head of the rip off pieces (Syrian tradition) and throwing them in age order to each family member to FINALLY watch everyone gobble it  up. (WHEW!)

I’ve been making this Whole Wheat Honey Challah with  Zaatar  lately from the Magen David Yeshivah Chef At Home cookbook.

Contact Yvonne if you would like to purchase one. Perfect hostess gift for the upcoming Jewish holidays! The gourmet kosher cookbook also has some great recipes for your Rosh Hashanah and Sukkot menus!

Magen David Yeshivah's Brand New Gourmet Cookbook

Whole Wheat Honey Challah Ingredients:

  •  2 strips of yeast
  • 4 cups of warm water
  • 1 cup plus 1 tbsp sugar, divided
  • 3 heaping tbsp coarse salt
  • 8 cups white flour
  • 8 cups whole wheat flour (note- I believe that the MDY cookbook has a misprint here- the book says 4 cups)
  • 4 eggs
  • 1 cup cold pressed safflower oil
  • 1/4 cup honey
  • grease for the bowl
  • egg white to brush
  • sesame seeds, zaatar or everything spice for topping
  1. Mix yeast with warm water ( first mix the 2 cups of boiling water with 2 cups of ice cold water in the bowl, then add 1 tablespoon of sugar and then yeast)
  2. In a Kitchen Aid combine 1 cup sugar, salt, flours, eggs, honey, and oil. Mix and then add yeast mixture for 10- 12 minutes.
  3. Transfer to a large greased bowl and cover. Set aside for an hour.
  4. Remove dough and braid in 3 or braid a 6 braid challah for a prettier and more evenly cooked challah. If you family likes a doughier challah then stick with the 3 braid.
  5.  If you are adding raisins for Rosh Hashanah then rollout your braids in a long, flat shape, add raisins and  then roll into a log. Soaking the raisins in warm water first helps to make them softer and fluffier.
    photo from chabad.org
  6. Brush challah with egg white, add topping.
  7. Bake in a preheated oven for 10 minutes, turn the tray or switch racks for another 10 minutes.
    Variation: Braided Round Challah:An easy way to make nice, round, braided challahs  for Rosh Hashanah is by taking three long strands and braiding them into a very long braid shaped log.After this has been braided, carefully tie it up as if you are making one large knot out of it, and leave it to rise.Related articles
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Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

kosher challah recipes, kosher recipes

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

6 Comments 18 April 2012


Every year, the day after Passover, my friend Marylin would collect house keys from friends and family, wrap them in foil, and stick them into the challah that she was kneading for the coming Shabbat. As an extra bonus, she would also collect $20. from each key-owner and donate the proceeds to Sephardic Bikur Holim.

Her explanation was that it was her family custom each year to bake their house-key inside the challah for financial success and prosperity. Whenever I had the opportunity to give her my key for that day, I figured “what the heck, it can’t hurt”, and it was always a memorable experience running over to her kitchen each year to try to find my aluminum covered baked house key under the baked challahs.

Tradition holds, that our ancestors in Syria and Turkey  put wheat kernels in all four corners of the house on Motzei Pesach as a sign of prosperity for the coming year. There are mishnayot that say that there is a connection between Pesach and parnasa (financial income). It must also be an Askenazi  custom because its called “Shlissel Challah”, which means “key challah” in Yiddish. Many people actually bake their challah in the shape of a key. If you would like to read more about this interesting tradition, then please click on over to this site.

This Friday, April 30, 2012  is the day that challah should be baked with a house key tucked in for good luck and prosperity. I wish all of my Jewish Hostesses tons of good luck with this custom! Please call me when you win  LOTTO!!!!!

Shabbat Shalom! Marlene

p.s. don’t forget to separate an olive sized piece of challah dough in remembrance of the portion given to G-d  in ancient times. Please CLICK HERE to find out how.

Recipe for delicious Challah from a close relative who wishes to remain anonymous:

  • 1 5 pound bag of flour
  • 4 tablespoons of salt
  • 4 eggs, room temperature
  • 1 1/2 cups of sugar
  • 3/4 cups of safflower oil
  • 4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
  • 6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.

Directions for Making Delicious Challah:

  1. Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl.  The yeast mixture should bubble.
  2. Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
  3. Mix dry ingredients in a Bosch or large mixer.
  4. Add wet ingredients plus bubbled yeast mixture.
  5. Mix on a medium speed for at least 15 minutes.
  6. Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
  7. Separate into 8-10 balls of dough.
  8. Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
  9. Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
  10. Let rise another 1 1/2 hours.
  11. Bake at 350 degress for  22-30 minutes or until bottom is lightly browned and challah looks baked.
  12. Check out these recipes for Whole Wheat ChallahGauranteed Hamotzei Challah and Honey Eucalyptus Challah.


Hammentashen Challah for Your Purim Seuda

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
“Hi Marlene,
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
Sara Kasten.”
  • 5 large onions
  • 6 cloves of garlic
  • 1/4 cup olive oil
  •  salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown.  Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls.  Use a rolling pin  to flatten the dough into a circle making sure it is not rolled too thin.  Spoon 1-2 tablespoons of the onion mixture into the center of the circle.  Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through.  Place on your baking sheet with the filled side down so that it will not split open as it rises.  Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds.  Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving.  Enjoy the challah and the compliments!!
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Fool-Proof “Guaranteed Hamotzei” Challah

kosher challah recipes, kosher recipes

Fool-Proof “Guaranteed Hamotzei” Challah

13 Comments 06 May 2011

Thank You Marni Levy for sending in this delicious challah recipe! Shabbat Shalom to all!

“Hi Marlene-

As we spoke about today, I wanted to share my concept for the  “ideal” challah . Unlike cooking, which is very subjective, baking is purely scientific. Recipes must be followed to guarantee consistent results. A challah recipe for a 5 lb bag of flour requires 6 cups of liquid-without exception! What’s considered liquid?-water obviously, oil & yes-eggs are counted among liquid ingredients. Each egg is considered 1/4 C of liquid.

My recipe is foolproof, delectable & most of all-HAMOTZI for Sepharadim. Its very easy to turn our delicious & sweet challot into cake-literally, if we’re not careful with our infredients.  Sepharadim have stringent rules about washing on Hamotzi bread & carefully avoiding a potential “Berachah Levatalah” (blessing made in vain).

My recipe is as follows:

  • 5lb bag of white Heckers Flour (yashan 12 mos a year!) (Can also use King Arthur blue bag!)
  • 1/4 C kosher salt
  • 4 tbsp yeast
  • 1 scant C sugar
  • 1 C veg oil
  • 2 eggs
  • 4 1/2 C very hot water

My FOOLPROOF method: (these instructions are specific to a Bosch mixer)

  1. In a 4 C measure-put 2 C of hot water, all the sugar & all the yeast-whisk til frothy & set aside.
  2. Open top lid of mixer & pour whole bag of flour, bury the salt in the flour (salt kills yeast so burying it in flour will help avoid their contact), add veg oil & both eggs.
  3. By this time-yeast should have proofed & you should see a rise of foam on top of frothy opaque mixture. Pour that entire mixture into machine & in same measuring cup-add 2 1/2 C more hot water to get all the sediment out of the cup.
  4. Turn the machine on Speed 1 for approx 30 seconds or until machine starts to “struggle”, then Speed 2 for the same-then onto Speed 3 for exactly 2 mins-THAT’S IT!
  5. Turn dough out into large greased bowl & cover w/ plastic wrap or tea towel until doubled in size.
  6. Make your berachah & weave as you normally do. Let rise again & pre-heat oven to 350 convect or 375 reg.
  7. Brush eggwash on top, seed as you like & Bake for 35 mins & remove to cool on rack.
  8. Enjoy!!!

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Allergy-Free Challah- Mom With a Mission

kosher bread recipes, kosher recipes

Allergy-Free Challah- Mom With a Mission

11 Comments 01 February 2011

Enjoy this Kosher Recipe for Allergy Free Challah

Challah with a Mission

By Rachel Ornstein Packer

When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

Kosher Recipe : Challah with a Mission

Ingredients for this Kosher Recipe

  • 1-cup warm water (approx. 105-115 degrees)
  • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
  • 2 ½ tsp. rapid rise yeast
  • 1/3- cup sugar (I use Florida Crystals because they are less processed)
  • 1 tsp. salt
  • 2 TBSP. canola oil

Egg Replacer-Whisk these together briskly with a whisk or fork

(These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

Kosher Recipe Directions

  • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
  • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
  • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
  • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
  • Add the flour, a cup at a time until it is difficult to stir the mixture.
  • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
  • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
  • Transfer to a lightly floured surface and cut dough into two equal halves.
  • Divide each piece into three pieces and roll out into 10-12 inch ropes.
  • Pinch the ends together and proceed to braid the dough.
  • Place on parchment lined baking sheet and let rise for additional 30 minutes.
  • Preheat oven to 350 degrees
  • Bake for approximately 25-30 minutes depending on your oven.
  • Kosher Recipe for ' No-Egg' Challah

    Kosher Recipe for ' No-Egg' Challah

  • Kosher Recipe for ' No-Egg' Challah

Notes for Great Challah:

  • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
  • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
  • Make sure you preheat your oven.
  • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
  • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
  • You can shape these challahs into rounds or rolls.
  • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

Enjoy this Kosher Recipe for Allergy Free Challah

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Delicious Cinnamon Raisin French Toast

kosher recipes

Delicious Cinnamon Raisin French Toast

No Comments 17 April 2010

Earth Day got me thinking about my every day cooking and my impact upon our earth. Each day I prepare breakfast, lunch and dinner for a growing family- and within a day or two I am almost always throwing out leftovers, fruits that I bought too much of, vegetables that I decided not to make…. How is all this waste impacting the environment? Here a few facts just to give you an idea of the food being wasted in America:

According to the United States Department of Agriculture (USDA), just over a quarter of the country’s food — about 25.9 million tons — gets thrown in the garbage can every year. It then costs the government 1 Billion dollars to dispose of all of this waste.

So tomorrow morning instead of throwing out my challah from Saturday Shabbat lunch, I will be making baked challah french toast!


1 loaf cinnamon raisin challah bread (Plain challah bread works great with this recipe as well)

3 eggs

2 cups whole milk (Sometimes I do one cup skim and one cup whole)

3 tsp. vanilla extract

1/4 cup sugar mixed with 1/2 tsp of cinnamon


Preheat oven to 350 degrees

Slice Challah bread in 2 inch thick slices  and place in pyrex that has been sprayed with pam.

Combine eggs, milk, and vanilla extract in a bowl and pour over bread.  Let the bread soak up the mixture. Flip slices of bread and let it continue to soak up the mixture- this should only take a few minutes.

Sprinkle the cinnamon and sugar mixture over the bread.

Bake 20-25 minutes

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Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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Custom Mosaic Gifts!

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Custom Mosaic Gifts!

2 Comments 25 March 2010

My friend Hannah is one of the most talented girls I know! She makes bows for all of our daughters, bakes Challah every week and she has one really phenomenal talent that I just HAD to share with you all: She creates gorgeous mosaic gifts! It started as a hobby when we were kids: we all took art classes together. One summer we did mosaics instead of painting. I stuck with the painting and haven’t made a cent! She stuck with the Mosaics and has turned it into a career!

She makes everything from Shabbat trays, monogramed backgammon sets, picture frames, even a menorah!

Her pieces are so beautiful:


I really cant believe how good she is! The trays, the backgammon sets! Monogrammed! I die.

I am ordering a monogramed backgammon set for my living room stat. I already have an adorable picture frame with my baby’s name that Hannah gave me as a baby gift!

Her prices range from $30 for a small picture frame to Shabbat trays at $175, Monogramed trays start at $225.

Email her at mailto:mosaicsbyhannah@gmail.com to order.

Happy Passover! I bet Hannah makes one killer Matzah tray!!!

Click and Pick 3 great cookbooks! HERE

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