Showing posts with label Jewish food. Show all posts
Showing posts with label Jewish food. Show all posts

Monday, December 6, 2010

Challah from Amazing Baker Beatrice Ojakangas


I keep trying new challah recipes. It's such a common bread type that most of my cookbooks seem to have a version of the recipe. So slowly but surely I'm making my way through the recipes. This one by Beatrice Ojakangas is a great one! The dough feels awesome as you knead it. That's the moment I can tell the bread is going to be good. There's just something special about working with a dough that's soft and supple and shiny and perfect! For this Shabbat meal, I decided to braid it in the four-strand round method because I love that look. But feel free to braid it however you prefer.


The making of this bread marks an important milestone for me. It is the first bread I've made in my new kitchen! And I really do mean IN my new kitchen. You see, I moved in October. My last kitchen, which I had occupied for the last 5 years, was so small I was forced to knead dough on the dining room table in the next room. There simply wasn't a surface large enough for me to stay in the kitchen.

Now, in my new kitchen, I have so much space I can spread out, leave the flour bin beside my work station, not immediately wash my mixing bowl to get it out of the way, keep the prepared baking sheet ready to go right next to where I'm working so I don't have to lift and transfer the braided loaf very far in my hands, and other thrilling usually-taken-for-granted aspects of spacious living. It's all too good to be true! Somebody pinch me!


Challah
Adapted from a recipe by Beatrice Ojakangas in the Great Holiday Baking Book
Makes 1 loaf

3 1/2 to 4 cups unbleached all-purpose or bread flour
1/4 cup sugar
1 teaspoon salt
1 package (2 3/4 teaspoons) instant active dry yeast
1 cup very warm water (about 130 degrees F)
3 tablespoons vegetable oil
2 large eggs, at room temperature
1 large egg yolk mixed with 1 teaspoon water, for glaze
2 teaspoons poppy seeds, for sprinkling

In a large mixing bowl, combine 3 cups of the flour, the sugar, salt, and yeast. Stir to blend. Then make a well in the center and pour in the water, oil, and 2 eggs. Beat until the dough is smooth and elastic, about 5 minutes. Cover the bowl with a towel and let the dough rest for 15 minutes. Beat in the remaining flour (1/2 to 1 more cup flour). The dough will be stiff. If the dough is still really sticky to work with, add a little flour, only a tablespoon at a time. Always err on the side of less flour because you may be able to knead the dough and you don't want to add too much flour or your bread will be more like a brick! Turn the dough out onto a floured board and knead until smooth and satiny, about 10 minutes. If you're using an electric mixer with a dough hook, only knead for about 5 minutes (the dough hook is much more efficient than by hand so it requires less time for kneading and you don't want to overknead).

Shape the dough into a ball and place in a large bowl that you sprayed with Pam, then turn the dough ball over so both sides are greased. Cover the bowl with a towel and let rise for about a 1/2 hour or until doubled in size.

Prepare your baking sheet by lining it with parchment paper or a silicone baking mat.

Divide the dough into 3 chunks. Shape each chunk into a long rope about 1 inch in diameter. Braid the three strands together and pinch the ends to seal them. You can transfer the loaf to the baking sheet as a long braid or you can place it on the sheet in a ring shape. You can also use any of several other braiding techniques. Cover the baking sheet with a towel and place in a warm place for 20 to 30 minutes or until puffy.

Preheat the oven to 350 degrees F. Create an egg wash out of the egg yolk combined with one teaspoon of water. Brush the egg was over the loaf and immediately sprinkle with the poppy seeds (the egg wash dries pretty quickly so hurry and add your poppy seeds or they won't stick!).

Bake for 25 to 30 minutes or until golden. If the loaf looks like it's getting dark but it's not cooked through in the middle, place a foil tent over the loaf in the oven for the remaining baking time. Remove from the oven and cool on a rack.

Step-by-Step in Pictures
Combine 3 cups of the flour, the sugar, the salt, and the yeast...

Make a well in the center and add the water, oil, and 2 eggs. Beat, and then cover and let rest for 15 minutes...

Add the remaining flour until it forms a stiff dough...

Allow to rise in a greased bowl until doubled in size, then shape the loaf, cover and let rise again until puffy. Brush with the egg wash, then bake at 350 degrees F for 25 to 30 minutes...

Slice and serve!

Monday, November 22, 2010

Chocolate Babka Bread Pudding with Brown Sugar Streusel and Caramel Brandy Sauce


Let the title of this post sink in, then pick up your jaw so you can get on with your day.

Everything about this recipe is perfect. It is a combination of several delicious ingredients. And applying that saying about the whole being greater than the sum of its parts, if you put a bunch of good ingredients together, you are going to get one GREAT thing out of it.

It all started when my friend told me she had a chocolate babka loaf and thought it could be turned into a baked good. She suggested bread pudding. I knew she was onto something. Chocolate babka is great on its own; baked into something, it could be head-turning. I agreed to take her up on the challenge to create a chocolate babka bread pudding, so the only question was, what recipe. I browsed various recipe websites for inspiration and ultimately landed on Paula Deen's "Best Bread Pudding" recipe from the Food Network. I read several stellar reviews by others who tried the recipe, including several comments that the recipe was so sweet it could actually use cutting back on the sugar. So I cut the white sugar quantity of the bread pudding mixture in half. Perfection.


The Brown Sugar Streusel Topping is an amazing addition to an already amazing bread pudding because the pecans become candied and give every bite a bit of crunch and grainy texture on your tongue. The boozy sauce is, well, boozy, and I loved it. Not everyone is into alcoholic-tasting desserts, so I recommend leaving the sauce in a bowl on the table and letting people serve themselves.

Not only did my friend and her husband love this bread pudding (which was such a relief since they donated their babka to this experiment!), but I also shared a piece with another friend who has extremely discerning taste, comes from a dessert loving, food loving background, and is generally very picky and reserved when it comes to expressing positive superlatives about what he eats. But after finishing his serving of the bread pudding, he did not hold back on the superlatives. He said this bread pudding was one of the best desserts he had ever had in his life. Maybe you don't know this guy and can't grasp the meaning of his words (I guess you'll have to bake this and find out for yourself!), but to me, those were golden words. Coming from him, they formed the kind of compliment any baker would dream of hearing. Dessert perfection: Achieved!


Chocolate Babka Bread Pudding with Brown Sugar Streusel Topping and Caramel Brandy Sauce
Adapted from a recipe by Paula Deen on FoodNetwork.com

Bread Pudding
1 cup granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
1 9x5-inch loaf chocolate babka, cubed, and allow to get stale in an uncovered bowl overnight

Streusel Topping
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

Caramel Brandy Sauce
1 cup granulated sugar
1/2 cup (1 stick) butter
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (warning: this is a LOT of brandy and creates a very boozy, strong alcoholic flavor; feel free to use less or omit completely)

Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.

For the bread pudding: In a medium bowl, mix together granulated sugar, eggs, and milk. Add vanilla. Place the cubed babka in a large bowl and pour the milk mixture over the babka so that all cubes are wet. Stir gently to coat all pieces. Let sit for 10 minutes.

For the Streusel Topping: In a medium bowl, combine the brown sugar, softened butter, and pecans. Then with a fork or your fingers, crumble the ingredients together.

To bake: Pour the milky babka mixture into the prepared pan. Sprinkle the streusel topping over the babka and bake for 35 to 45 minutes, or until set. Remove from oven.

For the Sauce: In a saucepan, stir together the sugar, butter, egg, and vanilla over medium heat. Continue stirring until the sugar is melted. Add the brandy, if using, and stir until slightly thickened. Drizzle over the bread pudding. Can be served warm or cold.


Step-by-Step in Pictures
Combine the sugar, eggs, milk, and vanilla...

Pour the mixture over the cubed babka and let stand about 10 minutes...

Pour the milky babka mixture into the prepared baking dish...

To make the streusel topping, combine the butter, brown sugar, and pecans...

Crumble the ingredients together...
Sprinkle the streusel topping over the babka pieces in the baking dish...

Bake at 350 degrees for 35 to 45 minutes...

To make the caramel brandy sauce, stir together the sugar, butter, egg, and vanilla...
Add the brandy and continue stirring until heated through and slightly thickened...
Drizzle over individual servings of the bread pudding and enjoy!

Monday, October 11, 2010

Lick-Your-Fingers Kugel with a Praline Topping


This kugel recipe has become a staple in my family. It is served a couple of times a year and is always requested. It's even included in our family cookbook. For those still unfamiliar with kugel, it's basically a noodle pudding made like a casserole, and it's a very traditional Jewish dish.

For those of you who are not new to kugel, you may have had kugel before, but I'd bet money you have not had a kugel this sweet. It's almost dessert because of the praline-like topping, made from combining pecans with brown sugar and butter. If you want to make this pareve, simply use margarine instead of the butter. Because you place the mixture into a tube or bundt pan, the result is a beautiful ring-shaped kugel that is sure to impress your guests!


This is really one of my favorite recipes. It's one of the best kugels on earth, perfect any time of year, so easy to make, and brings back all sorts of happy family memories. The name it was given in Joan Nathan's cookbook says it all: Lick-Your-Fingers Kugel. I don't dare modify that already-perfect moniker, but I will suggest an additional one. So without further ado, I give you: The Kugel That Makes You Go Oooooh.


Lick-Your-Fingers Kugel
Adapted from a recipe by Joan Nathan in Cooking in America, and originally from the North Shore Hadassah

1 1/2 sticks (3/4 cup) salted butter or margarine, divided
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt

Choose your pan: either a 12-cup mold or a tube pan (angel food cake pan) or even a bundt pan. Divide the butter in half and cut into chunks. Place chunks of half the butter or margarine in the bottom of the pan, then place in the oven just until the butter melts. Swirl it around so it coats the bottom of the pan and also tilt the pan so it coats the sides. Sprinkle the brown sugar around the bottom of the pan and press down with the back of a spoon. Press the pecans into the brown sugar.

Boil the noodles according to the package directions. Drain.

In a large bowl, add the eggs. Melt the remaining half of the butter and add that into the bowl. Add the cinnamon, sugar, and salt. Combine these ingredients well, then add the noodles and stir until they are all coated. Pour the mixture into the baking pan.

Bake in a preheated oven at 350 degrees F for 1 hour and 15 minutes or until the top of the kugel is golden brown. Remove from the oven and let stand for 15 minutes before inverting onto a serving plate. You'll notice after you've inverted the kugel that the top, which has the pecans and brown sugar and butter, become slightly hard just like those delicious praline candies!

Serve the kugel cold or at room temperature. Yields 10 to 12 servings. Can be made dairy or pareve. Enjoy!


Step-by-Step in Pictures
Place chunks of butter in the baking pan...

Melt the butter and swirl around the bottom and sides of the pan...

Sprinkle brown sugar over the butter...

Press the brown sugar into the butter...

Press the pecans into the brown sugar...

Boil the noodles...
In a large bowl, combine the eggs, butter, sugar, cinnamon, and salt...

Stir well...

Toss the noodles with the egg mixture...

Pour into the baking pan and bake at 350 degrees F for 1 hour 15 minutes...

Let stand 15 minutes out of the oven (but still in the pan), then invert onto a serving plate (and notice the praline topping!)...
Slice and serve!

Monday, September 13, 2010

Marmalade 'n' Spice Honey Cake: A Game Changer


This recipe is dedicated to my friend Ephraim. He told me last week that he’s only ever tasted disgusting, dry honey cake and has all but given up on the possibility of a good honey cake. Instead, he says, make an apple cake. I promised him that not good, but GREAT honey cake is within reach, and he said he would be waiting for that recipe on my blog. Well, here it is. And I can think of probably 5 more incredible honey cake recipes, too. So for those like Ephraim who have yet to taste a delicious honey cake, today is your lucky day. End the suffering. Drop everything and bake this right now!


While honey cake is a tradition for Rosh Hashanah, the Jewish New Year, it is also a perfect year round snacking cake to serve with a cup of tea. Because it is moist from the honey and oil, it will stay fresh and delicious for more days than many other desserts. So, despite your desire to devour the whole thing in one sitting, which I promise you you’ll feel, keep in mind you can have the cake three days later and it’ll still put a smile on your face.

But enough of the chit chat. Introducing...your first ever not-dry honey cake. Bon Appetit, Ephraim!


Marmalade 'n' Spice Honey Cake
Adapted from a recipe by the brilliant Marcy Goldman in A Treasury of Jewish Holiday Baking
Makes 12 to 14 servings

1 cup vegetable oil
3/4 cup light honey
1 cup granulated sugar
1/3 cup brown sugar
1/2 cup orange marmalade
4 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup brewed tea, just warm (or for a darker cake, use brewed, strong coffee instead)
1/3 cup slivered or sliced almonds (this is mostly for decorate purposes but it tastes great, too!)

Topping
Confectioners’ sugar, optional
Shredded orange zest, optional

Preheat the oven to 350 degrees F. Grease the bottom of a 9- or 10-inch tube pan. Cut out a circle of parchment paper (you’ll have to poke out the center of it) and line the bottom of the pan.

You are going to need two bowls: a medium mixing bowl for wet ingredients and a large mixing bowl (preferably the one attached to your stand mixer) for dry ingredients.

In the medium bowl, combine the oil, honey, granulated sugar, brown sugar, and marmalade and stir until well combined. Then add the eggs.

In the large bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, cinnamon, cloves, and allspice. Make a well in the center of the dry ingredients and pour in the contents of the medium bowl (the wet mixture). Add the warm brewed tea. Blend by hand or use your mixer on low until you get a smooth batter.

Pour the cake batter into the greased, lined tube pan. Sprinkle the top with slivered almonds. Place the pan on top of a baking sheet and bake the cake for 55 to 60 minutes. To check for doneness, press the top of the cake lightly with your fingertip and it should spring back.

Cool in the pan for 15 minutes, then take a knife around the outside and inside rims to loosen from the edges. Invert onto a cooling rack.

If you want, dust the cake with confectioners’ sugar and shredded orange zest when completely cooled. I don’t think it needs the extra garnish because the slivered almonds would be hidden and they are a beautiful topping already.


Step-by-Step in Pictures
In a medium bowl, combine the oil, honey, granulated sugar, brown sugar, and marmalade...

Stir in the eggs...

In a large bowl, whisk together the dry ingredients...

Pour the wet ingredients into the dry ingredients and add the warm brewed tea; stir to combine...

Pour the batter into the prepared tube pan...

Sprinkle slivered almonds on top, then bake at 350 degrees F for about 55 minutes ...

Let cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack...

There you have it! A very moist honey cake!

Monday, September 6, 2010

Take Your Pick of Round Challahs for Rosh Hashanah

My crazy schedule just got a little bit more crazy. You see, on top of the traveling, High Holidays, working full-time, and various other things going on in my life, I'm about to move and I wasn't expecting that. Not far from where I am now. But still. Moving is moving. Hopefully I don't end up needing to pack all my kitchen equipment until the last second, so I can still enjoy a September full of homebaked goodies.

But that crazy schedule does mean I haven't had a chance to try a new round challah recipe this year. So instead, I'm reminding you of two previous posts I did on round challahs in preparation for Rosh Hashanah this week. If you haven't already tried them, you are in for a treat.

OPTION 1: Vanilla Challah and a Super Cool Round Braid Method
The first option is a very neat braiding technique that looks much harder than it is. Check my step-by-step photos for help. You can do this with any challah recipe, though the one I demonstrate with is one of my all time favorite recipes...a vanilla challah by Beth Hensperger.



OPTION 2: No-Knead Round Challah
The second option is a no-knead where you braid the challah in typical three-strand, straight line fashion, then lift the braid up and place it, curved, into the round baking pan.


Either way, you are going to be really pleased with how they come out. They are delicious and regal-looking!

L'Shanah Tovah!

Tuesday, June 29, 2010

Orange Poppy Seed Challah


I was in the mood to bake bread. On a weeknight. On a night when I didn't get home from work until 7:30pm. The baking project probably wouldn't start until 8pm. So I wasn't feeling too adventurous; I mean, if the bread got challenging and had unexpected fancy technique involved, I might be up really late...on a work night.

Enter: challah. Challah is something I can practically do in my sleep. So all that was left was choosing a challah recipe. I decided on a challah from Marlene Sorosky's Jewish holidays cookbook. And I was inspired by a note she had at the end of the recipe for alternative flavors to traditional challah. I tweaked the orange date alternative she had listed there, and the same old tried and true plain jane loaf quickly became orange poppy seed challah! It just so happened I had orange juice and an orange in my fridge.

The little flecks of orange peeking out of the shaped, risen, ready-to-bake dough got me excited. The aroma of baking bread combined with the citrus in this special version made my place smell amazing. Slicing through the cooled, baked bread, the orange flecks are still apparent. The taste is definitely citrusy, but not over the top in any way. The crumb is perfect, and I'd describe it as feathery rather than chewy or gummy bread. My mom had the brilliant idea to take slices of this orange poppy seed loaf and make french toast sandwiches with a layer of cream cheese and a layer of orange marmalade in between. The thought of that makes me salivate.

To turn a conventional challah into something extra special, try this orange poppy seed version. It will be even better if you knead in a cup of chopped semi-sweet chocolate. I think I'll do that next time.


Orange Poppy Seed Challah
Adapted from a recipe by Marlene Sorosky in Fast & Festive Meals for the Jewish Holidays

1 package active dry yeast
1 teaspoon plus 1 tablespoon sugar, divided
1/4 cup warm water (105 to 115 degrees F)
3 1/2 cups all-purpose flour, plus about 1/2 cup more
2 teaspoons salt
2 large eggs, beaten then divided
1/2 cup boiling water
1/4 cup orange juice, preferably pulp-free
Zest of one medium-size orange, grated
1/4 cup vegetable oil
Poppy seeds for topping

To make the dough, in a small bowl, combine yeast, 1 teaspoon sugar, and warm water. Set aside for 5 minutes, or until foamy.

In a large mixing bowl with beaters, mix 3 1/2 cups flour, salt, and 1 tablespoon sugar on low speed until combined.

In a small bowl, whisk eggs until frothy and then measure out 1 tablespoon to place in a separate tiny bowl to reserve for the egg wash when it comes time to bake the challah. Add the egg (all but the 1 tablespoon reserved) to the flour mixture. Then add the foamy yeast mixture to the flour. Add the boiling water, orange juice, grated orange peel, and oil, and mix for a few minutes on medium-low speed. Scrape down sides of bowl.

Switch to the dough hook and add flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl and is smooth and elastic. You shouldn't need more than about a half a cup of flour for this. You can also do this by hand; just be sure the board and your hands are well-floured and try not to touch the dough with your fingers. Kneading in the mixer will take about 8 minutes but watch it closely because you don't want to overmix it thereby introducing too much gluten into the dough. Transfer the kneaded dough from the mixer onto the dough board and gently knead it for another minute so it forms a nice ball. Kneading by hand will take about 12 minutes.

For the first rise, spray a large bowl with Pam, place dough inside so the bottom of the dough is greased, and then flip the dough so the other side is greased, too. Cover with a lightly dampened towel and place in a warm, draft-free place until double in bulk, 60 to 90 minutes. When you poke the dough with your finger, an imprint should remain. Punch dough down, remove to a lightly floured board, and knead until smooth and shiny, about 2 minutes.

To shape into a long braid, divide dough into 3 pieces. With your hands, roll each piece into a long, smooth rope, about 20 inches long by 3/4 inch wide. Place on a greased baking sheet or silicone baking mat. To braid, bring left rope under center rope and lay it down. Bring right rope under new center rope and lay it down. Repeat to end. Pinch ends and tuck under to seal. If you want to finish the challah tomorrow, you can refrigerate the loaf overnight at this point. If chilled, the second rising will take at least twice as long.

For second rising, let loaf rise at room temperature, covered, in a draft-free place until double in bulk; about 45 minutes if at room temperature, at least 1 1/2 hours if chilled overnight.

To bake, preheat oven to 375 degrees F. Brush loaf with the 1 tablespoon beaten egg you had reserved (you can use a pastry brush or your finger) and sprinkle poppy seeds on top right away (the egg wash will dry quickly and then the seeds won't stick). Bake for 35-45 minutes, or until golden brown and bread sounds hollow when tapped. If crust starts to get dark before the bread is done baking, cover loosely with foil for remainder of baking time. With a giant spatula, remove from baking sheet and cool on wire rack. Cooled bread may be stored at room temperature, sealed in a plastic bag overnight, or frozen.

Makes 1 loaf.


Step-by-Step in Pictures
Combine the yeast, 1 teaspoon sugar, and warm water and let stand a few minutes until foamy...

In a large mixing bowl, combine flour, salt, and the one tablespoon sugar, then add the eggs...

Then add the foamy yeast mixture to the flour...

Zest the orange...

Add the zest, orange juice, boiling water, and oil to the flour...

Switch to the dough hook and add a tablespoon at a time of flour until the dough starts to pull away from the bowl and becomes smooth and elastic...

Knead on a dough board to form a ball...

Place in a greased bowl, then turn dough over to grease other side...

Let rise, covered, about 60 to 90 minutes, until doubled in size...

Turn the dough out onto a floured surface and divide into three pieces...

Roll each piece into a log and place all three strands on a baking sheet...

Shape into a braid on the baking sheet (I started in the center and worked outward in one direction and reverse braid in the other, in order to create a more even-looking loaf)...

Tuck the ends under and pinch to seal...

Cover and let double in size, about 45 minutes...

Brush with the reserved beaten egg, then sprinkle with poppy seeds...

Bake at 375 degrees F for 35 to 45 minutes. Cover with foil during baking if the loaf gets dark too quickly...

Let cool completely, then slice and serve!
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