![]() The rising time alone - a mere 10 minutes - was unbelievably speedy. She was delighted to discover she was wrong. Hamier, who grew up in Fez, Morocco, had promised to divulge the secrets to her one-hour loaf, a Pain Petri or “kneaded bread.” Nathan, of course, did not believe that anything so divine could be kneaded and braided, rise and bake in that amount of time. So Nathan set out to find heaven in Hamier’s fifth-floor walk-up. One declared that such a loaf could only have come from heaven. ![]() Nathan and her fellow guests were instantly smitten. Nathan discovered the bread at the home of the Grand Rabbi of Bordeaux, France, where Rabbi Claude Maman served a one-hour, Moroccan spice-flavored challah made by his favorite synagogue caterer, Georgette Hamier. Nathan refutes that argument with just two words: speed challah. It’s the intricate braiding that seems to frighten people off - and the view that anything involving yeast-risen dough requires a significant time commitment. ![]() “I also think it’s as quick to make as going out to a bakery and getting a not-so-good rendition of it. “I love making it and eating it,” she says by phone. Knopf, 388 pp., $39.95) includes three recipes for the iconic bread and another dish that uses challah dough as its base. Happily, you don’t have to buy challah at a bakery, says Jewish food guru Joan Nathan, whose new book “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Alfred A. Now, he can hardly keep the loaves in stock. ![]() Dias da Silva first began baking at Oliveto next door, but it was during a stint at a Culinary Institute of America conference that he perfected his challah recipe. Neucimar “Nel” Dias da Silva, the Brazilian pastry chef and director of Market Hall Bakery in Oakland’s Rockridge neighborhood, flavors his challah with extra virgin olive oil and honey, with plump raisins for added appeal. Paula Shoyer, author of “The Kosher Baker” (University Press of New England, 312 pp., $35) and owner of Paula’s Parisian Pastries in Washington, D.C., likes to flavor one or more strands of her braided challah with garlic, the Middle Eastern spice mixture za’atar, or chocolate chips. Today there are as many variations as there are individuals. As Jewish families emigrated, the bread spread to Eastern Europe and Russia. The braided egg bread we have come to know as challah traces back to southern Germany in the Middle Ages, when the loaves were kneaded and braided at home, then carried to the town’s public ovens for baking. What goes into the dough itself varies, depending on a family’s heritage. The two loaves represent the double portion of manna - literally, sweet food gifts - that fell from heaven when the Jews wandered in the desert so many centuries ago. Like so many things in Jewish celebrations, challah carries more than lovely flavor. Hanukkah is this week, and families everywhere will break bread with two loaves on Friday. ![]() The bread is universally beloved.Īnd lucky for us, this is the time of year when bakeries fairly brim with the stuff. Challah may be the quintessential Jewish bread, served at shabbat and holiday meals, but its rich dough knows no religious boundaries. So, even if you’re not celebrating Hanukkah, there’s absolutely no reason why you wouldn’t try making this sweet, eggy carbohydrate heaven.They sit atop the bakery shelf, their yeasty aroma and glossy braided contours wooing passersby with the promise of sweet, eggy carbohydrate heaven. But, if you want to make things even more fun and give your own twist, you can decide on a Challah bread shaped as a 6-pointed Star of David, or you could try to shape a Menorah Challah.Ĭhallah may be the quintessential Jewish bread, served at shabbat and holiday meals, but its rich dough knows no religious boundaries. Be sure to check out Zomick’s other ideas for a traditional Hanukkah feast.Ĭhallah is flavorful and moist on the inside with a distinct dark crust because of the applied egg wash prior to baking. This and other fun versions can be found in Zomick’s Challah Recipes. Zomick’s bakery, one of New York City’s oldest kosher bakeries, likes to flavor one or more strands of their famous braided Zomick’s Challah with honey, plump and raisins for added appeal. Hanukkah is coming near, and next month families everywhere will break bread with two loaves.What goes into the dough itself varies, depending on a family’s heritage. ![]()
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