The Rising Life Page 14

  of dough. Please see the Digest of Laws of Hafrashat Challah on page 128 for

  complete instructions.

  3. QUARTER RECIPE

  Yield: 2 1lb challahs

  No challah separation or blessing with this amount of dough.

  1 7 2

  C H A L L A H R E C I P E

  Ingredients according to recipe size

  (Instructions on following page)

  FULL

  HALF QUARTER

  43/4

  2 1

  cup

  WARM WATER

  baby-bath temperature,

  almost hot

  11/2 3/4 1/4

  cup

  SUGAR or HONEY

  7 5 21/4

  tsp

  GRANULATED

  YEAST

  6 4 2

  cup

  white, all purpose,

  unbleached FLOUR

  21/2 11/2 2/3

  Tbsp SEA SALT

  1 1/2 1/8

  cup

  CANOLA OIL

  2 1/2 1/4

  tsp

  VANILLA EXTRACT

  2 2 1+yolk large EGGS

  7-9 2-3.5 1-1.25

  cup

  FLOUR

  CHALLAH GLAZE

  1 egg, well beaten with 1 tsp. water

  (OPTIONAL) CHALLAH TOPPINGS

  Use one or use them all!

  poppy seeds / sesame seeds /

  coarse sea salt / sugar / honey

  1 7 3

  R I S I N G

  STEP BY STEP INSTRUCTIONS

  A note before getting started.

  The first step is proofing the yeast, which simply means ensuring

  that the yeast is alive and activating it. This is done by dissolv-

  ing the yeast in very warm water, which I like to qualify as “baby

  bathwater.” It should not be hot. Some sugar is also added to the

  water, assisting in the activation of the yeast. If using dry, instant

  yeast there is no need to wait for the yeast to begin foaming. If

  using fresh yeast, allow approximately 10 minutes for the yeast

  to activate in the water and sugar before moving on to step 2. You

  will know that the yeast is active when you see bubbles, or foamy

  blobs, rising to the surface of the water. After 10 minutes or so, the

  entire surface should almost be covered with a foamy froth.

  Step 1. In a large challah bowl, pour very warm WA-

  TER. Add the YEAST and SUGAR. Allow a few

  minutes for frothing. (see note above)

  Step 2.

  Add the first FLOUR measurement and the

  SALT and mix until you have a smooth batter.

  Step 3.

  Add EGGS, OIL, and VANILLA and stir again

  until smooth.

  Step 4. Add the rest of the FLOUR, eventually working

  the dough with your hands (or, if using a mix-

  er, adding the dough hook attachment now).

  Add the rest of the flour gradually, being sure

  not to add too much, until the dough is work-

  able and lifts away from the sides of the bowl.

  1 7 4

  C H A L L A H I N S T R U C T I O N S

  Step 5. Knead for about 7-10 minutes, or until the

  dough springs back when lightly touched.

  Step 6. Pour or spray a little oil (a teaspoon or two)

  in a large bowl (you can use the same bowl in

  which you made the dough). Turn the ball of

  dough in the oil, coating the outer layer of the

  dough.

  Step 7. Cover the bowl with plastic wrap or a warm,

  damp dishcloth. Put in a warm spot to rise.

  Step 8.

  Allow to rise for 1.5-2.5 hours (depending on

  the temperature in your home). If allowing to

  rise for longer, be sure to punch out some air

  sometime during the rising.

  Step 9.

  Separate the dough if necessary, with or with-

  out a blessing, depending on the size of your

  dough. See page 134 for blessing.

  Step 10. Preheat the oven to 350°F.

  Step 11. Divide the dough into two, four or eight equal

  pieces, (depending on the size dough you are

  making) each one of these pieces will make

  approximately a 1lb challah. Begin shaping or

  braiding. See page 178 for braiding instructions.

  Step 12. Brush each challah with the EGG GLAZE im-

  mediately after braiding.

  Step 13. Allow the shaped challahs to rise for another

  30 – 45 minutes.

  1 7 5

  R I S I N G

  Step 14. Very gently glaze once again and sprinkle on

  topping of choice.

  Step 15. Bake at 350°F. A 1 lb challah will bake in ap-

  proximately 30 minutes. Allow more time for

  larger challahs and less for smaller ones.

  Step 16. Remove from oven when top is golden brown

  and bottom is crisp and sounds hollow when

  tapped. Place on cooling rack to cool off.

  STORING AND FREEZING YOUR CHALLAH

  storing challah

  To store your challahs, keep in plastic bags such as Ziploc bags,

  that are tightly sealed. They should keep well for about 2-3 days.

  freezing challah

  If you plan to serve the challahs more than a day or two after

  baking, I highly recommend freezing either the unbaked, braid-

  ed loaves or the fully baked challahs.

  1 7 6

  C H A L L A H I N S T R U C T I O N S

  Freezing unbaked challah

  Allow the dough to rise, punch down, separate the challah

  and make the blessing. You can then braid the challah, brush

  a light coat of oil over the loaf, and place it immediately in a

  tightly sealed bag in the freezer.

  To bake the frozen challah, remove it from the bag and allow

  it to fully defrost (time for this will depend on the size of the

  challah, but approximately 3-6 hours)

  Glaze the challah and allow to rise again. Glaze once more, add

  toppings, and bake as usual.

  Freezing baked challah

  Allow the baked challah to cool completely on the cooling

  rack. This may even mean a few hours of cooling.

  Place in tightly sealed plastic bag and place in freezer.

  A 1 lb challah will defrost in about 2 hours and small rolls in

  about an hour or less.

  When defrosted, place in preheated oven at 350°F for 8-10

  minutes, they will taste just-baked!

  1 7 7

  R I S I N G

  Braiding a

  Beautiful Challah

  In this volume I will be demonstrating the technique for a gorgeous

  six-braid challah. While the instructions may look complex, you will see

  that once you get the hang of it, it’s really not hard at all! Keep at it,

  your first attempts may not be perfect, but eventually you will master

  it and the results will be well worth the effort!

  I will also show you the simple challah knot roll (also known as challah

  buns or bulkelach, which is what we called them as children.)

  A beautiful challah begins with lovely strands. I will give you some

  technique for this as well, to help you acheive your beauty of a challah.

  For a tremendous variety of braiding technique, see my cookbook

  RISING! The Book of Challah. Preview on pages 183-186

  rolling out the strands

  To achieve a challah with that is nicely tapered at the ends and full

  and high in the center it helps to start with a
strand that is tapered.

  There are two methods of rolling out the strands. Either way, start

  with a small rounded piece of dough. To create a 1 lb challah, each

  of the six pieces should weigh approx 2.67 oz. If you have a kitchen

  scale, go ahead and plop the dough pieces on there. At least until you

  get a feel for the size.

  Sprinkle a little bit of flour on your working surface so the dough

  doesn’t stick. Now let’s get started!

  1 7 8

  B R A I D I N G

  1. Rolling out a strand: the quick way!

  [a] Using the palm of your hands, start

  [a]

  rolling out the dough, first with your

  stronger hand and then as it length-

  ens, add your second hand. Work to-

  wards the outer edges of the strand,

  applying more pressure as you get

  closer to the ends. This will give your

  strands a nice, tapered shape. Be sure

  not to flatten the strands, we are going

  for logs, not 2x4 planks!

  2. Rolling out a strand: the fancier way!

  This method is not that much more time consuming than the first,

  and the advantage is that you end up with beautifully smooth

  strands, without any of the bumpiness you might see with the oth-

  er method.

  This method also introduces more air into each strand, creating a

  slightly airier loaf.

  [a]

  [a] Make sure your working surface

  is floured. Using a rolling pin, flat-

  ten out the ball of dough, rolling the

  [b]

  pin away from you. Don’t worry too

  much about the shape you’re creating.

  [b] Roll the flattened dough into a

  [c]

  strand. [c] Gently roll the complet-

  ed strand to close up the seam and

  pushing outwards, taper the ends.

  1 7 9

  R I S I N G

  braiding a challah: six-strands

  There are different methods of braiding with six strands, howev-

  er this particular technique results in a beautifully high and zaftig

  challah. Just the way I like it!

  1. Begin with 6 even strands. See previous

  page for strand rolling techniques.

  2. Pinch the very tops of the strands together.

  Try not to create a big lump of dough at the

  top. The tops of the strands should just be

  lightly pressed together.

  1

  2

  3

  4

  5

  6

  6

  2

  3. We will now create our “X” formation that

  we’ll be keeping througout the braiding

  process.

  Begin by lifting #2 and crossing over to the

  top right. Then take #6 and crossing over

  strand 2, place it on the top left.

  1

  5

  3

  4

  Now you have somewhat of an “X” forma-

  tion.Keep this formation throughout the

  braiding.

  =

  Always make sure you are clear where the

  center is, between the four bottom strands.

  You will always be bringing the top strands

  into the center.

  CENTER

  Now we begin working from side to side.

  1 8 0

  B R A I D I N G

  6

  6

  1

  4.

  [a]

  [b]

  Begin with the right, [a] bring

  strand #2 back down, into the

  center. [b] Bring strand #1

  from the left up to replace it.

  1

  5

  3

  4

  5

  2

  3

  4

  2

  Now re-orient yourself with the bottom strands making sure you can

  clearly see the center. Keep re-orienting after each down, up sequence.

  1

  5

  [a]

  [b]

  1

  5. Working from the left side

  now, [a] bring strand #6 back

  down into the center and [b]

  bring #5 from the right up to

  3

  4

  replace it.

  3

  5

  6

  2

  4

  2

  6

  5

  5

  [a]

  [b]

  3

  6. Back to the right side now, [a]

  bring strand #1 back down

  into the center and [b] bring #3

  from the left up to replace it.

  3

  4

  4

  2

  2

  6

  1

  6

  1

  7. Back to the left side side now,

  bring strand #5 back down

  into the center and continue

  with the down from one side

  and up from the other until

  you’ve reached the end of the

  strands.

  Don’t worry if the strands don’t all end at the same time, when you

  can’t braid anymore, just gather all the bits of remaining strands,

  pinch them together and tuck tightly under the challah. Voilà! It’s a

  challah!

  1 8 1

  R I S I N G

  shaping a challah roll:

  the “bulkelah”

  This is a super quick way to make little individual challah buns.

  1. Begin with 1 strand. Cross over, leaving a space

  to pull the end through.

  2. Bring the strand up and through the hole. You

  will have one end sticking out on top and one

  on the bottom of the challah roll.

  1 8 2

  THE BOOK OF CHALLAH

  rochie pinson

  the challah cookbook

  FELDHEIM PUBLISHERS 2015

  g g g g

  g g 183

  P R E V I E W

  A taste of what’s to come in RISING! The Book of Challah.

  RISING! The Book of Challah is a challah cookbook as you have

  never seen it! Besides for including all of the material in Section

  I of this book, here is a sneak peek into the offerings you’ll find.

  1. Preparing to Bake a Challah

  The Ingredients

  A thorough exploration and explanation of the ingredients you

  will need for baking a challah. Included is a list of recommend-

  ed ingredients and specialty items.

  The Equipment

  All the tips and tricks for what you’ll need on hand to bake the

  most beautiful challah.

  2. Making a Challah

  The Basic Steps and Technique for Making Any Challah

  Kneading Techniques

  Rising Techniques

  Storing and Freezing

  Troubleshooting a Troublesome Dough

  3. Recipes

  A treasurehouse of the most incredible challah recipes, RIS-

  ING! includes:

  Rebbetzin Rochie’s Classic Challah

  Whole Wheat Honey Challah

  White Whole Wheat Challah

  1 8 4

  P R E V I E W

  Gluten-Free Challah

  Vegan Challah

  Spelt Challah

  Sourdough Challah

  Holiday/Specialty Challahs

  Pumpkin Challah

  Apple Honey Challah

  Pretzel Challah

&nbs
p; Olive Oil, Kalamata, and Rosemary Challah

  Shivat Minim Challah

  Shavuot Butter Challah Two Ways: Sweet & Savory

  Exotic Challahs

  Sephardic Challah

  Moroccan Challah

  Yemenite Lachuch / Flat Challah Bread

  Yemenite Kubaneh / Shabbat Breakfast Bread

  Bukharian Leposhka

  Leftover Challah Recipes

  Chocolate Pull Apart Babka

  Cinnamon Rolls with Cream Cheese frosting

  Cheddar Spinach Strata

  Challah, Wild Mushroom & Herb Stuffing

  Garlic Croutons

  Lemon Vanilla French Toast

  1 8 5

  P R E V I E W

  4. Braiding and Shaping the Challah

  Beautifully photographed and illustrated, easiest instruc-

  tions to follow. You’ll be wowing them with your flawless

  challahs in no time!

  Braiding Techniques

  3,4,6 & 8 Braid Techniques

  Challah rolls 3 ways

  Holiday Specialty Shapes

  Post Pesach: Schlissel Challah

  Sukkot: Lulav and Esrog Challah

  Purim: Hamentash Challah

  Rosh Hashana: Round Braided and Round Turban

  Tu B’Shvat: Grape Challah

  Shavuot: Floral Wreath Challah

  1 8 6

  ABOUT THE AUTHOR

  Rochie Pinson is a mother, artist, and rebbetzin of a large and grow-

  ing community in Brownstone Brooklyn. Rochie is a Chabad emis-

  sary and the co-founder of the IYYUN Center for Jewish Spirituality

  which reaches thousands of people every year, both locally and glob-

  ally, with classes, events, social media and a website, and the publi-

  cation of many books devoted to Judaism and spirituality.

  In her capacity as rebbetzin, Rochie is a mentor to hundreds of wom-

  en in her community and beyond. She also lectures and leads semi-

  nars around the world.

  Rebbetzin Rochie has a unique blend of wisdom, spiritual aware-

  ness, and down-to-earth practicality. Her voice is both humorous

  and wise and appeals to a wide audience. You can follow her through

  her web journal at therisinglife.net.

  1 8 7