Friday Night Challah
Oct 15, 2010 | From the kitchen of Rose
When I was growing up, challah always appeared on our Shabbus table at the start of the roast chicken dinner. Bread of some sort is traditional at the beginning of a meal as the first prayer is always for the wine if it is served and if not (which is usually wasn't except for very special holidays such as Passover) then the first prayer is for bread. Though I rarely hear these Herbrew prayers these days, I still remember them.
The challah was served with honey as butter was not allowed with a meat meal. I always had one piece because when it was baked that day, it was still soft. It was not, however, homemade. As a child I never would have dreamed it possible to make a challah looking like it came from a bakery!
The notes, penciled on the parchment, refer to the size of the shaped challah and then the size of the baked challah. It's always fun to see how consistent it is or how it changes with minor changes of technique.
My challah stays perfectly fresh for two or three days because of the addition of the old sour dough starter as indicated in the recipe previously posted on the blog. The reason I am offering this posting is to show you what happens if you apply the egg glaze and poppyseeds before the final shaped rise. Many people prefer it because there is a greater contrast in the dough that gets exposed after rising which doesn't get coated with the glaze.
I like to bake the challah the same day as making the dough as it gets a slightly higher rise compared to an overnight rise in the fridge. There is enough flavor from the starter to compensate for the shorter rising time.
This is Elliott's favorite bread and I love making it.
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Rose Levy Beranbaum in reply to comment from Zach Townsend
10/20/2010 09:30 PM
zach, in the bread bible i have a dairy dinner challah which is really a brioche! so yes, challah mousseline, oui or should i say ken!
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Rose Levy Beranbaum in reply to comment from Beka
10/20/2010 09:29 PM
thank you beka, that is a wonderful link and i'm sure people will enjoy having the translation of the prayers as they are so beautiful.
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Rose Levy Beranbaum in reply to comment from Becca
10/20/2010 09:14 PM
thank you becca--i've changed it on the posting. i guess the reason i got confused is we never had wine on friday night or any other night for that matter except for passover at other people's seders. after all you can't do the dropping of the wine for the plagues with grape juice!!!
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Beka
10/19/2010 04:59 AM
Hi Mrs. Beranbaum,
I tried your challah last friday (without the sour dough)- it was delicious! The flavour was real "full-bodied", after overnight refridgeration for the 2nd rise.
The challah looks really beautiful too. the directions for braiding and glazing are so strightforward and easy to follow. Thank you so much! My family enjoys eating it very much! We couldn't resist slicing open the fresh, slightly-cooled loaf to try and couldn't stop eating.
http://www.youtube.com/watch?v=9zvBJIMyIqU
Shalom from Beka.
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Becca
10/16/2010 11:36 PM
Actually, the first blessing is for the wine and the second for the bread, but I know what you mean. Food rituals really stay with you. Your challah (and your post) is really beautiful.
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Zach Townsend
10/16/2010 01:17 AM
I love Challah and it's my dream to one day have you make me a loaf - and serve it to me with honey, while I'm reclining on a chaise lounge, under a blue sky, on a white sand beach....wait...I'm getting carried away, but that's what I imagine the tasting experience will be like. :)
I'm so glad you occasionally revisit challah because it's so beautiful and really motivates me to try it.
Is a challah mousseline possible?
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suvir saran
10/15/2010 09:44 AM
Hi Rose!
I am still dreaming of the Whipped Cream Cake, the Lemon and Almond Cake and the Beer Bread.
And now you are teasing me with this gorgeous Fright Night Challah. What is wrong with you? Where are you? Upstairs? Shall I come wake you up so you can make this for us for dinner tonight?
I am dreaming. Elliott and you are in NYC or NJ. I am alone at the farm till Charlie and some friends arrive later tonight. No Challah for me!
Rose, next time you come, please say the prayer in Hebrew. For the bread, for the wine and for all of us. I am sorry I did not ask you to do so the last few times. But we never ate at our table. This next time, we MUST. And I shall make you whatever it is you crave. Thanks for blessing North Country with your magical cakes, breads and your incomparable energy and talent. I am sure many are changed for life.
You are missed my dear!
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