http://jcarrot.org/the-secrets-in-the-challah/ Jews, Food, and Contemporary Issues Sat, 22 Nov 2008 00:10:04 +0000 http://wordpress.org/?v=2.3.2 http://jcarrot.org/the-secrets-in-the-challah/#comment-1072 Rabbi Shmuel Wed, 18 Apr 2007 21:23:57 +0000 http://jcarrot.org/the-secrets-in-the-challah/#comment-1072 From the farm - make a whole wheat challah dough - go out to the coop and get a couple of eggs - take the yolks and add hot maple syrup - stir into a glaze and brush on challah - sprinkle sesame seeds on and bake - come home from shul - bless the kids - sing "Eishes Chayil" - make kiddush - make hamotzi and thank Hashem 'cuz it doesn't get any better! From the farm - make a whole wheat challah dough - go out to the coop and get a couple of eggs - take the yolks and add hot maple syrup - stir into a glaze and brush on challah - sprinkle sesame seeds on and bake - come home from shul - bless the kids - sing “Eishes Chayil” - make kiddush - make hamotzi and thank Hashem ‘cuz it doesn’t get any better!

]]> http://jcarrot.org/the-secrets-in-the-challah/#comment-1062 Laura Bellows Wed, 18 Apr 2007 03:57:11 +0000 http://jcarrot.org/the-secrets-in-the-challah/#comment-1062 What a great idea! I love adding apricots, walnuts, sunflower seeds, figs, etc. to good honey-whole wheat challah -- but the fruit on top always gets burnt or dried out. Rolling it within the bread seems to be a perfect solution...though challenging with thinner braids. I'll let you know how it goes! P.S. Another favorite challah invention: Add ground, dry ingredients straight into the flour. I like to grind & add nuts (walnut -- or, perhaps, pine nuts!) and whole spices. With the help of a little mesquite flour (a great, but strongly flavorful ingredient good for pancakes, cookies and funky breads), the challah takes on a lovely nutty, warm flavor. What a great idea! I love adding apricots, walnuts, sunflower seeds, figs, etc. to good honey-whole wheat challah — but the fruit on top always gets burnt or dried out. Rolling it within the bread seems to be a perfect solution…though challenging with thinner braids. I’ll let you know how it goes!
P.S. Another favorite challah invention: Add ground, dry ingredients straight into the flour. I like to grind & add nuts (walnut — or, perhaps, pine nuts!) and whole spices. With the help of a little mesquite flour (a great, but strongly flavorful ingredient good for pancakes, cookies and funky breads), the challah takes on a lovely nutty, warm flavor.

]]> http://jcarrot.org/the-secrets-in-the-challah/#comment-1040 Anna Sun, 15 Apr 2007 20:47:56 +0000 http://jcarrot.org/the-secrets-in-the-challah/#comment-1040 ;0) Well, if you try it, let me know what you think! ;0)
Well, if you try it, let me know what you think!

]]> http://jcarrot.org/the-secrets-in-the-challah/#comment-1039 Ari (Baking and Books) Sun, 15 Apr 2007 20:38:30 +0000 http://jcarrot.org/the-secrets-in-the-challah/#comment-1039 I've added many things to my challah but pinenuts have never occurred to me... until now. The apricot-pinenut combo sounds particularly promising. :) I’ve added many things to my challah but pinenuts have never occurred to me… until now. The apricot-pinenut combo sounds particularly promising. :)

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