View allAll Photos Tagged challahbread
Happy MACRO MONDAYS. This week's theme is Bread.
This is Challah bread and it is a special Jewish bread, usually braided and typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays.
John 6:35 NIV Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.
... he would have baked something like this, I'm sure.
After 1900+ pictures taken yesterday (the vast majority still unculled and unedited) I had little desire to shoot today. So in lieu of something visually inspired and creative, I present you an inspired culinary creation: this window-lit challah bread from my local bagel bakery.
Very shortly after this was snapped, the pack of wolves that is my family descended upon this loaf and reduced it to crumbs in record time. I would never have anything to do with such carnage, of course.
This is another image in my still life series. This image includes several of my favorites: apple pie, almond croissants, raisin egg bread, and coffee. Comments are welcomed and encouraged.
© 2016 Roger Wyrick. All rights reserved.
B&H Kosher Dairy Restaurant on 2nd Avenue near St Mark’s Place during the snowstorm. @bandhdairy was founded in 1938 by Abie Bergson and Jack Heller, when Second Avenue from 14th Street to Houston Street was considered “The Jewish Rialto” due to the large numbers of Yiddish theaters along the Avenue. The current owners of B&H are husband-and-wife team Aleksandra (Ola) and Fawzy Abdelwahed. Fawzy purchased the restaurant in 2003, and Ola joined him two years later. Both of them are immigrants (Ola a Catholic from Poland and Fawzy a Muslim from Egypt), who not only embrace the neighborhood’s diversity but still offer the same classic Jewish kosher comfort food including latkes, knishes, borscht, blintzes, pierogi, tuna sandwiches and homemade challah bread 🍞. B&H Dairy Kosher Restaurant
#storefront #jamesandkarla #jewish #challahbread #eastvillagenyc #jewishfood #kosher #kosherfood #kosherfoodie #blintzes #pierogi
Continuing our week celebrating Jewish-owned NYC businesses in honor of Hanukkah which is being celebrated this week, we are highlighting Gertel’s Bakery in the Lower East Side. This #Jewish bakery was owned by Abe Stern and specialized in homemade rugelach, challah bread, and hamantaschen. Sadly, the bakery was forced to close when the building was sold to a developer who knocked it down to build a luxury eight-story condo. Not visible in this photo was their overhanging #neon sign (swipe left for 2nd photo) which luckily was saved and moved to their wholesale business in Brooklyn. We also wished that this great #handpainted #signage with the #script lettering was also saved. Photo from 2004 taken with 35mm film appears in our book, "Store Front: The Disappearing Face of New York".
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#bakery #jewishfood #jewish #hamentashen #rugelach #bakers #lowereastsidenyc #challahbread #ryebread
From the Artisan Bread in Five Minutes a Day. I just love this book and highly recommend it!
Once you've put this recipe together, you can store 1 lb. portions and then take out of the freezer. Let thaw and work with a 1 lb piece of dough. Let it rise and then form into one loaf or two smaller loaves. Let rise for an hour and 20 minutes and then put into the oven.
Challah
This recipe makes Four 1 lb. loaves.
1 3/4 cups of lukewarm water
1 1/2 Tbs. granulated yeast (2 packets)
1 1/2 Tbs. Kosher salt
4 large eggs, lightly beaten. I usually use Egg Substitute like Eggo.
1/2 Cup Honey
1/2 unsalted butter, melted (or neutral-tasting vegetable oil such as Canola.)
7 Cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 Tbs. of water)
Poppy or sesame seeds for the top
1. Mix the yeast, salt, eggs, honey and melted butter (or oil) with the water in a 5 qt. bowl or a lidded but not airtight food container.
2. Mix in the flour without kneading, using a spoon or your hands.
3. Cover, but not airtight, and allow to rest at room temperature until the dough rises and/or collapses ,
For approximately 2 hours.
4. The dough can be used immediately after the initial rise.
Grease your baking sheet before you place your bread onto it.
5. I pull out and cut off 1 lb. (grapefruit size) piece. From this portion I dust the piece with more flour and shape into a ball by stretching the the dough around the bottom. From this ball, I am able to make Two Loaves of bread. I divide the ball in half. From each half I divide ea into a ball. From each ball, I divide into thirds to roll into 3 thin robes which I braid. Once I braid these two loaves I place them onto the baking sheet and allow the breads to rise on the prepared sheet for 1 hour and 20 min. or 40 minutes if you’re using freshly made dough.
6. Preheat the oven to 350 degrees. Brush the loaves with egg wash and sprinkle with the seeds.
7. I Bake near the center of the oven for about 20 to 25 minutes till golden brown.
This is for Marie - EpicureanPiranha in her quest for Challah recipes.
I came across this photo which was taken in 1993 and have had it on my PC for quite sometime now. So this photo finally met it's need.
This recipe is from The New Good Housekeeping Cookbook.
CHALLAH - TRADITIONAL METHOD - This one is a double decker.
I've used this recipe over the years for Services when not having a Machine and I've always had good results.
1 tablespoon sugar
3/4 teaspoon salt
1 package active dry yeast
About 3 1/2 cups of all purpose flower - Again, I use King Arthur Flour
3/4 cup water
3 tablespoons oil
3 eggs
1. In a large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 qt saucepan over low heat, heat water and salad oil until very warm.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes scraping bowl with spatula . Reserve 1 egg yolk for brushing top of loaf; add remaining egg white and eggs and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/4 cups flower to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, work in more flour about 1/4 cup while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place; 80 degrees would be great, until doubled about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping. Now, grease a large cookie sheet.
5. For bottom part of loaf, cut 2/3rds of dough into 3 pieces; with hands, roll each piece into a 13 inch long rope. Place ropes side by side on cookie sheet and braid ropes and pinch both ends to seal well.
6. For top part of loaf, cut remaining piece of dough into 3 equal pieces. With hands, roll each piece into a 14 inch long rope. Place ropes side by side and braid, pinch both ends to seal. Carefully place braid down center top of large braid on cookie sheet; tuck ends of top braid under bottom braid, stretching top braid if necessary, and pinch to seal well. Cover let rise in warm place until doubled about 45 minutes.
7. Prehead oven to 375 degrees. In cup, beat reserved egg yolk; use to brush top and sides of loaf. Bake loaf 35 minutes or until golden and loaf sounds hollow when lightly tapped. Remove from cookie sheet and cool completely on wire rack.
I didn't know that challah bread had a name before I moved to New York City--I just thought of it as "grandma bread." She used to make a braided wreath of it for Easter, studded with dyed eggs. This loaf came from 9th Street Bakery.
For a while, anyway--it's possible that the beloved diner and East Village institution will be reopening in 2021.
Avocado + Lime + Garlic + Cilantro + Challah Bread = Delish!
Recipe coming soon on my blog: diaryofacheapeater.tumblr.com
I didn't know that this kind of bread had a name until I came to New York--I just thought of it as "Grandma bread."
Using the Challah that I made yesterday, this morning I made a lovely French Toast Valentine's Day breakfast for me and the Mr. It was SUPERB and I encourage everyone to try this wonderful recipe from Ina Garten for Challah French Toast. Yum!
There is no better way to spend a Monday off than being lazy, staying in PJ's and eating brunch on the sunny deck at 11AM. Each bite tastes so much better when you remember you would normally be at work.
Keeping with the grilling theme of the weekend I wanted prepare breakfast/brunch on the grill. So, I decided to make french toast on the grill!
Oh man, this was awesome sauce!
Grilled challah bread french toast with balsamic marinated strawberries topped with a vanilla mascarpone topping.
Yeah.... it was as good as it sounds!
A tradition for Rosh Hashanah to dip Challah bread into honey to symbolize a sweet and prosperous New Year
Served with Robert Lambert fig jam and honey on the side.
Delicious Saturday morning breakfast
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I'm not really a fan of French Toast but I'm told that I make a pretty awesome one. Today I decided to gift Scott with a breakfast of French Toast while also taking another photo for the Food: A-Z group. And BTW, the french toast was pretty awesome.
cloudy toast, I used Ina Garten's challah bread recipe.
www.foodnetwork.com/recipes/ina-garten/challah-french-toa...
Burger craving + no grill + challah bread = the Challah Burger!
Recipe coming soon on my blog: diaryofacheapeater.tumblr.com
Challah at Farmers Market near WaterColor Resort - Visit us to taste it at www.watercolorresort.com or www.watercolorvacationhomes.com
Buttered up challah bread french toast layered with melted chocolate chips. Yeah, it's as good as you think.
I'm not really a fan of French Toast but I'm told that I make a pretty awesome one. Today I decided to gift Scott with a breakfast of French Toast while also taking another photo for the Food: A-Z group. And BTW, the french toast was pretty awesome.
My wife wanted to bake bread and she has always heard from me how much I love Challah bread. Well, she made me some.
It was really yummy!
read more about it at: Viewsfromtwo blog