Inside the Jewish Bakery: Challah

This is my favorite recipe for Challah as well. So worth the little extra time, eh? This was the best bread I have ever made,it was so easy with great instructions,turned out perfect and tastes so good,will be making this again,also want to try some of it for French toast as she recommends and bread pudding iam sure would be awesome,Thanks for sharing Val Jalava.

How can I reduce ingredients to make one loaf only? Wonderful recipes on your site. It will make one lovely large loaf as you see, and you can certainly freeze some or use it over the week. Looking forward to trying this tomorrow. Thank you for sharing this recipe. I made your bread tonight and served it with Chicken soup. The bread was delicious!

Your wonderful directions and step-by-step photos gave me the confidence to bake this. Thank you very much for giving it a try! I am so glad you enjoyed it. If I want to bake each half separately in my countertop Breville oven, do you think I could refrigerate the 2nd half dough for the 40 minutes that the first piece is baking, or will that ruin the texture? Leila, so sorry I am just now able to answer your question. I hope you enjoy this recipe. So you are making two loaves and can only bake one at a time?

I would say, braid both loaves, and while one is baking, simply keep the other covered at room temperature. Perfect flavour and texture! This is an absolutely glorious challah! Looks delicious, I love baking bread. Homemade bread is the best and a rich challah is just heavenly. I need to make this- it looks incredible!! Dear Suzy, thank you for this bread recipe; very happy to see it could be done during the week to serve instead of dinner rolls.

Wow, this bread looks fantastic Suzy! You need to allow about 2 hours of inactive time In a small bowl, combine the yeast with the warm water. Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix. The dough is ready when it has doubled in size.

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Cover and return to a warm spot for another minutes allowing it to rise again. Notes There is 2 hours of inactive time reflected in prep time To use a stand mixer: Instead of kneading by hand step 4 , you can use a stand mixer a dough hook attachment; knead the dough on low speed for 6 to 8 minutes. You can use this same recipe to make two small loaves. After the second rising step 7 , you can split the loaf into two smaller loaves, if you like. A World of Israeli Cooking. Comments Leave a Reply Cancel reply Your email address will not be published.

This challah came out looking so good! Nice work, I hope to make another one soon! Stale breads mixed into the batches of new bread. Old cakes turn into crumbs used to bind together loose fruits in pies or fillers in other baked goods! You do not have to be a master chef to create gastronomical delights for your family when you follow these proven methods. Each step of the baking process either has a picture or has specific details of how to do it. Some of the recipes are for specialty items, which you cannot find in the supermarkets today.

Bubka, pletsl, and various kinds of strudel can no longer grace your palate. However, recipes and instructions with pictures, allow the neophyte to bring them forth for all to enjoy. This book is recommended not just for those of the Jewish faith, but also for everyone who enjoys fine bakery products. This is a five star book! Oct 06, Sandra Lassiter rated it really liked it. Bread is one of my biggest weaknesses. Other than a cheese shop, a bakery can draw me in quicker than anything.

I love baking my own bread and filling the house with the wonderful smells and then sitting down to the amazing flavors. I expected this book to be right up my alley.

Recommendation: Inside the Jewish Bakery - Sweet and Rich Challah

Make no mistake; there are some great recipes in this book. I was very disappointed with the number of errors. I actually received the second edition, so I expected the errors to be fixed. There's only half a dozen or so Bread is one of my biggest weaknesses. There's only half a dozen or so on the errata page, but those were noted to be mistakes in the first edition so I was really surprised that ALL the mistakes weren't corrected for the second edition. I've never seen a recipe call for you to split an egg yolk before!

This book is filled with wonderful recipes that call you in and cry out to be made. I can imagine that this would be a jewel for someone who grew up in New York or somewhere with Jewish bakeries and now has moved away and can't get all the lovely baked goods they grew up with. I hear people talk about the different breads, rolls or pastries that were their favorites, and chances are they're in this book!

I just have to caution you to print out the errata page for any corrections first. I received a copy of this book from Camino Books for my honest review. All thoughts and opinions are my own. Sep 06, Wisconsin Alumni added it Shelves: Younger generations of American Jews are becoming increasingly assimilated into mainstream society. Small, family-run Jewish bakeries that once lay at the heart of their communities have fallen victim to the demise of the old-school bakers, shifting demographics and the economic firepower of diversified corporate food processors. Drawing on sources as diverse as the Talmud, the short stories of Sholom Aleichem and the yizkor books that memorialize communities destroyed in the Holocaust, the authors have crafted an engaging edible history that endows their recipes with a powerful sense of time and place.

Selene rated it really liked it Apr 20, In addition to history there are also several "Norms Eye Views. I think many of us romanticize the life of a baker, But norm helps pull me back to the reality that baking is hard, hot work with long hours.

These first hand stories are told with honesty and humility and really add flavor to an excellent book. There is no doubt that working in a bakery is hard!

I did a short summer job there myself. Although the history and daily life of bakers should not be underestimated, this is not what I expected to read in this book: I hoped it would be more focused on the connection jews - baking. Making judgments about people based on what and how they eat is as offensive to me as making those same kinds of judgments based on race, religion or lifestyle. Our book is not vegan, not intended to be vegan or to pander to whatever the prevailing definition of "healthy" happens to be at a given moment. If that's your yardstick for acceptability, please do us a favor and don't waste your money on something that you clearly will never be open-minded enough to understand.

We didn't write this book with you in mind. I did not want to offend anybody. I am not vegan and do not like promoting one specific diet. I am also aware of the fact that jewish feast meals are very rich. However sometimes I like adapting recipes to more whole wheat, less eggs, without artificial additives etc. What I really appreciate are good photos, tutorials, tips and tricks I beg for understanding.

Addition 2 minutes later: This is just what I asked about. I think your questions were valid and posed in good faith with a positive attitude. For a lot of us, a new baking book is not a trivial investment, and the more information we can get about it beforehand, the better. I hope you share some of your recipe adaptations with us in the future: I am going to make Norm's double knotted rolls tomorrow.

I hope the formula is in the book so I don't have to read the telegraphic version I printed from TFL. The formulas are clear and well formed. Comments tell us why things were as they were, and why they're different today. Helpful, too, are the diagrams and instructions for shaping the various items. That said, The book is definitely worth a shekel 1 for the Jewish history and culture lessons. Thanks, Stan and Norm, for writing such an interesting book that happens to teach us not just about a people, but about how to make some great tasting baked goods on the side. I finally got around to posting my review at Amazon.

It is basically as I wrote above with some revision and expansion. The forces of assimilation are so powerful today The book is one small blow against the Machine I guess they knew something about health. Freida was referring to rye bread and used to bring pumpernickle and black rye over for us.

Being kids-we disliked it intensely-it didn't compete with marshmallow white bread. It took me a while to come to appreciate good bread. What that meant back then was-I lived in "German town" and a few blocks over was "Greek town" and over the other way was "Jew town". Not meant in any biased way-it's just that people of that culture predominated there usually around their places of worship and that's where you went for the German,Greek or Jewish grocery stores,bakeries and restaurants.

I had friends from all over so I ate well and learned a lot about different foods and cultures. I love your book! Food is so meaningful in its cultural context and that's what you are providing. The pictures are priceless and I swear I know the people in some of them. Your life experience and understanding of baking really comes through. Rye is starting to make a lot more sense to me,now. Amazon says "Usually ships within 6 to 12 days.

I'm used to having the book on my doorstep in two days. BTW, I had to order after seeing the rainbow cookies on the main site. It makes me want to cry in gratitude. I do tear easily, but apart from that, your introduction about the culture of Jewish baking and old ways of life in New York did really move me. I am so excited to have your book which I received today. I grew up on Long Island and remember those special Sundays when my father went out and brought home that wonderful bagel and lox feast.

It was wonderful to re-live it in my mind. I can see that your book is more than just a recipe book. I am equally impressed that you did not try to "dumb it down" the way some authors do. I am pleased that weights are given for the formulas, and thought your explanation of the baker's percentage allowed me to finally understand its practicality. I hesitated a bit before buying this book, because I already own too many baking books, And I certainly have no regrets adding this to my collection. I can't wait to try some more of the recipes from it.

They, too, were the best I had ever seen on the subject. Amazon are still saying they are no longer selling this inthe UK - any update please on whether this will change? Otherwise I need to buy secondhand I guess I got it via http: Too late for me, I went through a private reseller - not yet arrived but keeping fingers crossed!

I picked mine up at my local bookstore the other day. Unfortunately, I have not had a chance to spend much time with it. But the pictures on the dust jacket got me to reminiscing. I was too young to not take it for granted. But when I moved to California I kept looking for that rye bread. And I'm looking forward to geting into it. As a Jewish boy from New York, I'm looking foward to may connections with my own memory. I also was interested in the comment near the top about the movements of populations and the relationship to culinary development.

It's always fascinating to step back and take a long view. My wife comes from a very large Sephardic family, and many of their cooking and baking traditions arise from a shared history of movement and life with Arabs. The introductory material is so wonderful and truly scholarly. I had always heard the phrase "ein kemach, ein Torah," rough translation: I told my hubby that now I know why he craves pastrami on rye just one of "those" rabbis! It's no wonder he's had to take a long break from professional baking. I hope he's doing better. You know, "eggs are in; eggs are out. The braiding directions are easy to follow, and your 4- and 6-braid videos are great.

Thank you, thank you for this wonderful book; it's already a classic! Congratulations, Stan and Norm, for doing this.

Book Release: Inside the Jewish Bakery

There's so much soul in there and so many recipes to try. I'm telling all my baking friends and family esp. It will make a great gift as well! My copy has arrived, and my jewish wife who doesn't bake bread read it first, almost cover to cover! The sour for Black Bread is going into the fridge in an hour, and I am just preparing the ingredients for some cookies.

The book came a couple of weeks ago, and can I say I still get twitterpated when I think about it? Thank you both, Stan and Norm, for such a wonderful and diverse book. I'm particularly taken with the culinary and cultural history given in the book -- I love feeling that I understand the origins, history and place of a certain recipe as well as the directions. Looking forward to baking my way through the book -- maybe we need a challenge here on TFL. I suppose it might be too much to ask you to stop in Morro Bay, but is San Luis Obispo on your itinerary? It's miles north of Santa Barbara on Is there a way around this?

I don't know the answer, but I'll admit to finding a lot of these Eastern European not always Jewish recipes infuriating because of the "cake crumb" ingredient. I know it's easy enough to whip up a scratch genoise in 30 minutes, so don't know why I find it so annoying.

It's a celebration!

It doubles the rich flavour and gives a delicate structure for the batter to cling to. It's physics and a pain in the butt if you don't have crumbs around. So bake a simple cake and crumble it. Or go to your baker and ask for a kilo of cake crumbs, the "cut offs" from the edges so that each piece sold looks the same. Or better yet, make a jelly roll cake, easy enough in a large flat pan and bake that, cut into strips and crumble! Here is my simple fall back emergency jelly roll recipe: Somewhere from my memories of Betty Crocker. Beat eggs in a mixer bowl high speed for 5 minutes, really beat the heck out of em, until very thick and light yellow.

Pour into lined pan and spread around, no need to get fancy or fill in the corners. Let the cake dry out on a rack. You have to put them out of reach! Make something better at the same time so you can snack on a roast or meat chops or baked chickens shove them into the oven before the cake. That way when that warm cake comes out, you're full of chicken wings and potato wedges! In fact, Norm tells me that in some of the bakeries he worked in, where the owner was stingy, they always used shortening and flavoring.

Generally, I'll just do a quick and dirty high-ratio yellow cake or chocolate cake, crumb it after it cools and let the crumbs air-dry baking them to dry them out takes away their absorbency by toughening the proteins. They freeze beautifully; in fact, at this very moment, I have a whole plastic bag full of sponge cake trimmings sitting in my freezer She was "the baker" in the family and weekly doled out an allotment of home baked cookies and bread. We received a square compressed paper egg carton's worth of cookies weekly.

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My favorite, she called "strudel cookies", very similiar to the mini -schnecken you discribe in the book which she filled with chopped raisins, nuts and a little jam. I know she never had margarine in her house and rarely used Crisco. This was an oil based dough but hers were never greasy.

Challah Bread Recipe (How to Make Challah Tutorial) The Mediterranean Dish

My great aunt Ethel made similiar cookies but they were always dripping with oil. Is it possible to substitute oil for shortening in the Dough? I found this online and thought I would pass it on to you, bonnibaker. Does this approximate grandma's recipe? Here's one on AdviceSisters.

And another on HubPages. If anyone's in the mood, Norm and I would really appreciate your reviews on amazon; we've gotten such nice feedback here, we'd love to see it shared more widely. So, my wife asked me "What are you going to bake first? I said that I wanted to read the book, at least up to the first formulas, before deciding. I sat down and did so! Now that I am there, I have to go to the store and buy eggs because I don't have enough. I think eggs are going to be more difficult to keep around now.

I want to bake the first formula I came to: Stan and Norm, thank you for what is not just a cookbook, but also a rich vision of another world, both spiritual and cultural. I'm sure the formulas will all bake up nicely. I'll do them what little justice my clumsy paws can manage. The picture of Norm's old notebook page, though, brings it all alive for me. Coupled with the stories of walking the village on a Saturday morning, hand in hand with your fathers, to buy bread, cheese, and treats These are images that should not be lost any more than the heritage you describe should ever be forgotten.

Thank you for enlarging my perspective, not just on baking, but on larger things as well.