Chanukah Challah

Oh challah challah challah, I made it out of dough, and when it’s baked and ready, to the table we shall go!

Chanukah is probably one of my favorite challahdays. In our house Chanukah means lots of latkes, a vanilla cookie Chanukah house, a mench on a bench, and of course presents. This was our first year with a mench on a bench. We named him Avi, because he Avi-ously loves Chanukah. However, I think I saw him hooking up with one of my old Barbies so I’m not sure if he is really a NJB.

Jenn celebrated Chanukah by inviting her friends over. And that was the real reason to make challah, because there were now enough people to eat it! For me, Chanukah started while I was still in Ohio so I got to light the menorah with my friends Meesh and Rebecca! However, it was really cold and windy outside so we eventually gave up with lighting our candles and went to Panera for dinner. Clearly we are great Jews, but lets be honest, Chanukah isn't really a religious holiday.

Another great part about Chanukah is that I am finally home from school. After completing my first semester of grad school, it sure feels nice to spend my days "laying" with my BFF Bailey, who also loves Chanukah and even wore a Chanukah collar and bow, which he got from his Aunt Ellen.

Woof Woof, I love Chanukah!

Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1.5 tbsp honey
2 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3-4 cups flour
1 tsp salt
White Chocolate Chips
Blue Food Coloring

Mix water, yeast, honey and sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.

In a separate bowl mix 2 eggs and oil. Add to the yeast mixture after it has foamed.

Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.

Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.

After

Before

Remove dough from bowl and knead to get out all the air. Add blue dye to the dough until it becomes the color you want.

Roll out 2 strands and fill with white chocolate chips. Pinch each strand closed.

Make a triangle with one strand and then weave the other strand through the triangle to make a star shape. After braiding the challah, place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.

Baste with egg wash (1 egg and 1/2 tbsp water).

Bake for about 25 minutes at 350 or until internal temperature is around 170. 

When the challah starts to brown in the oven you will need to place a piece of foil on top of the challah so that the strands do not change color. I unfortunately covered mine too late so it looks more brown than blue.

Yum Yum! I'm going to need to teach a lot of spin classes to burn off all this challah!

Pumpkin Spice Challah

Me and my perfect pumpkin!

What do you get when you combine fall, a #basicwhitegirl, and Judaism? Obviously the answers is PSL, I mean PSC (pumpkin spice challah)! One of my favorite things about the holidays and the change of seasons is the different colored and flavored chips that companies manufacture. When I stumbled upon pumpkin chips in the supermarket I knew that I finally found the missing ingredient in my pumpkin challah recipe!

To get in the fall spirit, my graduate program took a trip to a local farm. We ate donuts and also went through a sunflower maze and corn maze. We somehow couldn't find the exit to the corn maze so we gave up and left through the entrance. I think we decided that the entrance was also the exit, but maybe accountants are only good with financial statements and just not very good with mazes. We also took a hayride out to a pumpkin field and were able to pick our own pumpkins. I didn't end up putting the pumpkin or pumpkin seeds in the challah, mostly because I wanted to display the pumpkin outside the front door of my big girl apartment, but I bet the challah would have tasted great with toasted pumpkin seeds!

MAcc goes to a Pumpkin Patch!

Recipe: (makes 2 loaves)
2/3 cup water
2.5 tsp yeast
2 tbsp honey
1 tbsp sugar
1/4 cup brown sugar
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
1.5 tsp pumpkin pie spice 
1 tsp cinnamon
1 cup pureed pumpkin
4-5 cups flour
1 tsp salt
Chocolate Spread
Pumpkin Chips
White Chocolate Chips

Mix water, yeast, honey, and sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.

In a separate bowl mix brown sugar, 2 eggs, oil, pumpkin pie spice, cinnamon, and pureed pumpkin. Add to the yeast mixture after it has foamed.

Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.

Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.

Remove dough from bowl and knead to get out all the air.

Separate the dough and roll out each ball into a strand. Place a layer of chocolate spread on each strand then put pumpkin chips and white chocolate chips on top. I did a 3 strand challah, but you can do whatever shape you want.

After braiding the challah, place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.

Baste with egg wash (1 egg and 1/2 tbsp water).

Bake for about 30 minutes at 350 or until internal temperature is around 170. If the top of the challah is getting too dark or hard then place a piece of foil on top of it while the inside continues to cook.

Mmmm Mmmm Mmmm looks pumpkinlicious to me!

When I bake challah at home, my family and I will eat it immediately after it comes out of the oven, leaving very little as leftovers. The only problem with living alone is that when I bake challah there isn't anyone to split it with. Since I have very low self control, especially when it comes to food, the second the challah came out of the oven and cooled down I brought it over to my old sorority house. And thank god I did because I don't know if my little body could handle that much challah at once.

Apple Peanut Butter Chip Challah

When does a busy grad student have time to bake challah? Apparently only at 11pm after enjoying Shonda Thursday on ABC and drinking half a bottle of wine, which is obviously a requirement for watching Scandal #WWOPD. At the time it seemed like a good idea, but I definitely regretted it when I had to be up until 3am baking.

Shana Tova! Jappy Jew Year! Chappy Challah-Days! In celebration of Rosh Hashana and the sweet year to come, it only seemed appropriate to make a sweet apples and honey challah. Things are looking great for our family and in the words of our mother; this will be our best year yet. Jeffrey is doing great at work and hopefully HGTV will select him for a home improvement show so that he can buy a house (and so I can stop signing him up every few months). His girlfriend Sara is graduating with her masters this year. Jennifer has transferred schools so that she can get a teaching license that Massachusetts will accept and is really enjoying her new life. Our mom is doing really well at her job as a kitchen and bath designer and has received great feedback from her customers. Bailey is doing fantastic as usual, and may even get a new brother this year. I’m thinking we should name him Fitzgerald Grant Marshall (aka Fitz). And yea I know, I’m a little obsessed with Scandal. As for me, I’m having a great time in grad school. I am learning a lot and I am really enjoying teaching and tutoring the undergraduate students in accounting. It’s been great to make some new friends in my grad program, but also see the friends I have made the past 4 years. The best part about this year is that I finally feel like an adult. I love living alone in my cute apartment, doing grown up things, and most importantly I start my real job in Boston next September! So yea… I would say that the Marshalls are really having a sweet new year!

Loving the Grad School Life! OH-IO

Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
2.5 tbsp honey
2 tbsp sugar
1/4 cup brown sugar
3 tsp cinnamon
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3.5 cups flour
1 tsp salt
Bee's Knees Peanut Butter (Honey Peanut Butter)
White Chocolate Chips
1-2 Apples

Mix water, yeast, honey, sugar, and brown sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.

In a separate bowl mix cinnamon, 2 eggs and oil. Add to the yeast mixture after it has foamed.

Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.

Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.

Remove dough from bowl and knead to get out all the air.

Remove the skin from the apple and cut into tiny chunks.

Separate the dough into 4 equal sized balls and roll out each ball into a strand. Place a layer of peanut butter on each strand then put apple chunks and white chocolate chips on top.

After braiding the challah place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.

Baste with egg wash (1 egg and 1/2 tbsp water).

Bake for about 30 minutes at 350 or until internal temperature is around 170. If the top of the challah is getting too dark or hard then place a piece of foil on top of it while the inside continues to cook.

Also makes for yummy french toast!

Fourth of July Challah

Jenn and I might be busy with our summer jobs, but we are never too busy to bake challah or celebrate July 4^th! This year I met my friend Hannah in Boston for the Boston Pops fireworks. Our night started with a trip to Ben and Jerry’s, which is no Graeter's, but we made due. We were totally clueless about all the different ice cream flavor names. Luckily no one was in line behind us and we were able to sample about 5 flavors each. We didn’t exactly make it to the venue, but we did watch the fireworks from the park, and by watch I really just mean gossip and glance up at the sky every now and then. The fireworks started and ended early because of the storm and we were able to remain dry and get to the subway in time. Others were not so lucky and were completely soaked. Clearly some people need to learn to walk faster or carrying an umbrella.

Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1.5 tbsp honey
3 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3-4 cups flour
1 tsp salt

Filling:
Blueberries
Strawberries
White chocolate chips

Blue and red food coloring

Mix water, yeast, honey and sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 15 minutes or until the mixture starts to foam.

In a separate bowl mix 2 eggs and oil. Add to the yeast mixture after it has foamed.

Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.

Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.

Remove dough from bowl and knead to get out all the air. Divide the dough into 3 equal sections. Add red dye to one section, blue dye to a second section, and leave one section with no dye.

Wash and dry the fruit, then cut the strawberries into smaller pieces.

Roll out the strands and lay out the berries and white chocolate chips. Pinch each strand closed.

After braiding the challah, place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.

Baste with egg wash (1 egg and 1/2 tbsp water).

If you are making a 3 strand challah bake for about 16 minutes at 350 or until internal temperature is around 170. Check out our Braids and Shapes page for information on cooking times for other shapes.

When the challah starts to brown in the oven you will need to place a piece of foil on top of the challah so that the strands do not change color.

Being patriotic never tasted so good!

Apple Dulce de Leche Challahtashens

How do you combine Shabbat and Purim? By making challahtashens of course! This week I was home for spring break so I finally had some free time (sort of) to do some challah baking. People often forget about Purim, but I love Purim because it means more food. And what do we always say about Jewish food? It has ZERO calories.

I had quite the week! I drove down to New York to visit one of my best friends Michelle in NYC that has been interning at the Rachel Ray show this semester. We spent the day walking around the city and found a really cute area near the NYU campus to sit outside and enjoy the warm weather. I also got to see my brother and his girlfriend and go to a soul cycle class, which I have been dying to take for months now. My brother Jeffrey's boss Jeff took the class too and probably kicked all 3 of our butts.

After my little adventure, I returned to Massachusetts and decided to get my hair cut and try a new style. BIG MISTAKE! I went from a very dark brown, almost black hair color, to a lighter brown with blond streaks. I looked like a rooster, but actually. I would post a photo but it is just too embarrassing. Let's just say it's a good thing no one in my town knows me.

Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1.5 tbsp honey
2 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/2 tsp vanilla
1/4 cup oil
Orange zest (about 1tbsp?)
3-4 cups flour
1 tsp salt

Filling:
1 small can sweetened condensed milk
1/4 tsp salt
1 Apple
Heath toffee chips
White chocolate chips

Mix water, yeast, honey and sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 15 minutes or until the mixture starts to foam.

In a separate bowl mix 2 eggs, vanilla, and oil. Add to the yeast mixture after it has foamed.

I added orange zest to the dough as well. I did not measure out the amount of orange zest, but it was probably around a tablespoon, maybe.

Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.

Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.

While the dough is rising start making the filling for the challahtashens. You will not need the entire amount of the mixture as you only need a little per challahtashen. Start by preheating your oven to 425. Pour the condensed milk into a pot, then add 1/4 tsp of salt to the condensed milk and cover the pot with foil.

Place the pot into a larger pan and fill with water until the water reaches about halfway up the pot. Place the pan into the oven and let cook 75-90 minutes. Check the water level every 30 minutes or so to make sure it hasn't dried out too much and add water if needed. Be careful of the steam!

While the dulce de leche is in the oven, you will want to first peel the apple then cut up the apple into small pieces.

You want the mixture to be a rich light brown caramel color and the longer you let it sit in the oven, the darker and thicker it will be. I had mine in the oven for about 80 minutes. Take the pot out of the oven and remove the foil.

Whisk the mixture then add the apple pieces and stir with a wooden spoon. Store in the fridge for about an hour to let it thicken.

Remove dough from bowl and knead to get out all the air. Roll out the dough and use a cup or a round cookie cutter to make circles. I would usually roll out the dough, cut a circle, and then roll the dough out again to make another circle.

Remove the excess dough around the circle then add a small amount of the apple dulce de leche mixture. Sprinkle some heath toffee chips and white chocolate chips on top.

Fold the dough like you would a normal hamentashen. Make sure not to pinch the corners.

Place the challahtashens UPSIDE DOWN on a buttered cookie sheet and allow challah to rise for at least 45 minutes in a warm place. This allows the dough to rise again. Then baste with egg wash (1 egg and 1/2 tbsp water) after it is done rising.

Bake for about 15 minutes at 350 or until the top is golden brown.

Yummmmy.... just don't let Haman have any!