The Easiest, Tastiest Challah Recipe

I made a round loaf of challah last night for the Jewish new year, Rosh Hashana and when I posted it on Instagram, I got some questions about the recipe so I’m adding it here, below!

I still stand by my original challah recipe (last recipe in my first book ) however I’ve shifted the way I make it over the last several years. I make a slightly bigger loaf now that we have three kids and I have moved away from refined sugar. I also like to use rapid yeast now, so that it doesn’t take as long to rise. Below is my more recent recipe:

CHALLAH

Combine in a standing mixer—>

1 c water

1 packet rapid rise yeast

1/4 c honey or agave

1/3 c olive oil (or veg oil)

2 beaten eggs (but save about 1T of this for later)

1 t coarse salt

(plus bread flour, see note below)

Mix everything together and while the dough hook is spinning, slowly add bread flour. You can also use all purpose flour, but lately I like the texture that bread flour gives. I have found that Bob’s Red Mill flour is totally superior to all others I’ve tried (this is not sponsored!)! I don’t measure the flour but you need around 4 cups. Keep adding flour little by little until your dough turns into a ball and only sticks to the bottom of the bowl a tiny bit. Let the mixer run for another 10 minutes or so on low to “knead” the dough.

Next put your dough ball in an oiled mixing bowl (I use a spray oil and flip the dough ball to coat both sides.) I cover the bowl and put it in the oven (off) with the light on to keep it a little bit warm. Let it rise for about two hours or until it puffs up and seems about doubled in size.

Next, cut the dough into pieces, roll the pieces into ropes and braid it. On an average Friday night Shabbat I do a three-piece long braid. If I’m feeling fancy I’ll watch a YouTube video on a six strand braid, because I can never remember how to do it. For Rosh Hashana, I do a round loaf which symbolizes the cycle of the new year beginning.

Coat the top of your braided challah with that little bit of that leftover beaten egg. You can use a brush, but I just use my hands! Sprinkle with sesame seeds and/or coarse salt and bake at 350F for 30 minutes. (for a round loaf, 35 min) Eat it warm! And if you are like my kids, you’ll smother each bite in salted butter, also.

#shanatovah #challah #roshhashana

Round Challah for Rosh Hashana

Rosh Hashana, the Jewish New Year, starts a week from today and we are gearing up!

Two things I make annually without fail are Honey Cake and round challah. Traditionally the bread is baked round at this time of year to symbolize the cycle of a new year beginning. There are a lot of apples and honey involved in these holidays – apples for fall and honey to sweeten the new year ahead. I love using pomegranates too because they are so festively autumn.

For the challah, I use my recipe that’s in my first book (it’s the last recipe if you have the book) and I make it in a standup mixer. I braid it into a long braid, pinch the ends and then coil it into a circle, tucking the ends underneath. I dot the top with fresh pomegranate seeds and brush with egg before baking. Then I drizzle it with honey once it’s out and slightly cooled, and add a sprinkling of flaky sea salt.

Shana Tovah! (Happy New Year!)

Citrus Spotlight

Living in the Bay Area of California like we do, many people we know have citrus trees bursting with fruit right about now. (I wish we did!!) A friend gave us a big bag of Meyer lemons from her tree this week and I’ve been zesting everything! It is just the thing to add brightness and a little kick to get through these final winter months before spring arrives.

When life gives you lemons, you might as well cook up something tasty with them! Here are a few favorite citrus Forest Feast recipes from over the years.

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Citrus Salad

Blood Orange Cabbage Salad

Lemon Ricotta Crostini

Clementine Cake

Sparkling Cucumber Basil Lemonade (via Kale & Caramel)

Champagne Cocktails

Lemonade Mint Julep

XX

Erin

Clementine Cake

Citrus Salad

Blood Orange Cabbage Salad

Lemon Ricotta Crostini

Embracing the Hygge Life!

The last few weeks (and days) have been challenging as we read the headlines and adjust to a new norm that requires us to practice social distancing during a global health pandemic. I’m trying to focus on the positive and thought it would be fun to share a HYGGE INSPIRED ROUNDUP since everyone is spending a lot of time at home!

Hygge is a Danish term that has become popular in recent years. While difficult to translate to a single word — it often involves good food + drink, warm, cozy things like socks + blankets + slippers, and spending time with people you love in the comforts of home.

Here are some simple and cozy ideas to do while we all spend more time at home…. now where did I put those socks?

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Vegan Zucchini Almond Bread

Coconut Curry Butternut Soup

Challah Bread (last recipe in my 1st book, The Forest Feast)

Cauliflower Gratin

Pear Sauce (like apple sauce, but with pears!)

I love burning natural beeswax candles, like these made in Colorado.

Baking is certainly a warming way to spend an afternoon. This cookie recipe is part foraging and part baking…. you can use edible flowers or try it with fresh herbs! I once asked my produce department at my local grocery store to order edible flowers and they did so (for free!) within 2 days. But you can also order some online or grow your own.

Here’s Leela Cyd’s Floral Sugar Cookies. Also check out her book Tasting Hygge!

Photo Credit + Recipe © Leela Cyd

Happy Cozy Cooking!

xx

Erin

Heart Pizza + Sweet Treats for Valentine's Day

Happy Valentine’s Day!

Tonight we are making heart-shaped individual pizzas at home with the boys. I just bought some already-baked pizza crusts and use scissors to cut them into hearts. Then I put out bowls with toppings so the boys can make their own, and sip pink bubbly while they bake!

Here’s are a few more Valentine favorites from previous years….