Spiral Challah Food

SPIRAL CHALLAH

Steps:

• Mixer Method-----------.
• In the large (about 5-quart) bowl of a heavy-duty electric mixer that has a dough-kneading hook, put about 5 cups of the bread flour, yeast, sugar, salt, and seeds.
• Mix the dry ingredients by holding the hook in your hand and using it to stir (this saves washing another utensil).
• Add 3 eggs (or 3/4 cup egg substitute) and the oil and honey (use an oiled measuring cup for the honey and it will slide right out) to the flour mixture, and stir in with the hook.
• It is not necessary to mix well.
• Finally, add the hot water and stir in.
• Set the bowl into the mixer, and attach the dough hook.
• Turn the mixer to kneading speed.
• If the dough is very wet and soft, add about ½ cup flour or enough so that the dough begins to gather around the hook.
• As the dough kneads, lightly sprinkle just enough flour around the inside surface of the bowl so that the dough stays on the hook and does not come down off the hook into the bottom of the bowl.
• You will probably need to use more flour in the beginning, and less as the dough kneads.
• Let the dough knead for about 5 to 10 minutes, or until it is very smooth.
• When it is almost done kneading, it should need very little or no more flour and should almost clean the inner surface of the bowl.
• Note: If the dough rides over the top of the hook, scrape it down and add more flour.
• This may happen if the bowl is too small for the recipe.
• Consider reducing the recipe by one-third in the future.
• Remove the dough hook from the dough, but leave the dough in the mixer bowl.
• Cover the bowl with a plastic lid or a piece of plastic wrap so the dough does not dry out, and let it rest for 20 minutes.
• It will probably not rise very much.
• Hand Method-----------.
• In a large bowl, combine 4 cups of the bread flour, yeast, sugar, and salt, and mix to combine using a sturdy mixing spoon (such as a wooden one).
• Add 3 eggs (or 3/4 cup egg substitute) and the oil and honey (use an oiled measuring cup for the honey and it will slide right out) to the flour mixture, and stir in lightly.
• Finally, add the hot water, and stir it in very well.
• Note: A strong electric stand mixer with standard beaters may be used for mixing to this point, but the rest must be done by hand if there is no dough hook.
• Stir in about 1 1/2 cups more flour, and mix to make a soft, sticky dough.
• Let the dough rest, covered, for about 5 minutes to allow the flour to absorb some moisture (so that less flour will be required during kneading).
• Turn out the dough onto a well-floured surface (board, countertop, etc.), and knead, adding small sprinkles of flour as needed to keep the dough from sticking to your hands or the surface.
• Try to keep your hands free of sticky dough, as this will make even more dough stick.
• To “clean” your hands, sprinkle them lightly with flour and rub them together.
• Knead for about 10 to 15 minutes, or until the dough is very smooth and silky feeling, and is no longer sticky.
• To keep the dough from drying out, put it into an ungreased covered bowl, or turn a bowl over the dough on the kneading surface, or cover the dough with plastic.
• Let it rest for 20 minutes.
• It will probably not rise very much.
• Both Methods-----------.
• While the dough is resting, prepare the baking sheets.
• Use large, heavy, flat, shiny aluminum baking sheets (cookie sheets) and coat them with nonstick cooking spray or top them with special parchment paper used for baking.
• To easily remove the dough from a bowl, sprinkle a little extra flour over the dough, and use a spatula to push the flour all the way down the sides of the bowl while completely loosening the dough at the same time.
• Turn out the dough onto a lightly floured board, and press it gently into a rough mound of even thickness.
• Cut the dough in half.
• Shape each half into a spiral loaf adding raisins, if desired, as directed below.
• Be careful not to stretch or tear the dough as you shape it, or the surface of the loaf may develop holes when it rises and bakes.
• For a spiral-----------.
• With very lightly floured hands, gently squeeze the dough into a snake of even thickness that is about 36 inches long.
• Place the snake horizontally on a lightly floured countertop or other surface.
• Use your fingertips to press the snake very flat, making a rectangle that is about 4 inches wide and 36 inches long.
• If using raisins, press about ½ cup of them into the top of the dough, arranging them so that none are touching and the whole surface is covered.
• Beginning with the long edge closest to you, tightly roll up the dough like a very long jelly roll, forming a neat log (and enclosing the raisins, if they are used).
• Pinch the remaining long edge of the dough tightly against the log so that it cannot unroll, and pinch both ends of the log closed.
• Gently roll the log on a floured surface to smooth down the pinched long edge and to coat the log completely with flour.
• Brush off any excess flour.
• With your hand, raise one end of the log so it points upward.
• Fold it over about 2 inches so the rough end of the log will not show at the top of the loaf, but still keep this end slightly raised so it will be the highest part of the loaf.
• Use your other hand to neatly wind the rest of the log around the bent end in a spiral fashion, keeping the seam side down.
• Tuck the final end neatly under the bottom of the round loaf, and pinch it against the loaf so that the spiral cannot unravel.
• Carefully transfer the loaf to the center of a prepared baking sheet.
• Repeat with the second half of the dough to form another round loaf.
• These are large challot, and each must be placed on its own baking sheet.
• As soon as the loaves are shaped, brush them heavily with egg glaze.
• For the glaze, beat the remaining egg with a teaspoon of water until the egg is barely frothy.
• Or use the remaining ¼ cup egg substitute directly from the carton.
• Let the loaves rise at room temperature until they are almost, but not quite double.
• Put each loaf on the middle rack of a cold oven.
• Raise the heat to 350 degrees.
• Bake for 45 to 50 minutes, or until the loaves sound hollow when tapped on the bottom.
• Immediately remove the loaves from the baking sheets, and cool them completely on wire racks.

CHALLAH

Steps:

• Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun. Beat 2 of the eggs and add them to the liquid. With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 30 seconds. If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds. Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time.;
• Remove the dough from the refrigerator and place it in a large ungreased bowl. Cover with plastic wrap and ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees. The dough will have noticeably increased in volume and will be light and soft. Scrape the dough onto a lightly floured work surface. Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented. Form the dough into a loose ball; lift up one edge and fold it into the center. Do this about 4 or 5 times until the dough is formed into a ball. Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a pan on the bottom of the oven and preheat to 425 degrees. Scrape the dough onto a lightly floured work surface. Using a dough scraper or kitchen knife, divide it into 2 pieces. Form each piece into a log shape to be rolled like a baguette. Cover and let rest for 10 minutes. To form the dough into round turban shapes, roll one piece into a strip about 14 inches long. Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end. Starting with the thicker end, coil the dough so that it forms a tight spiral. Wrap it around, then tuck the thin end under the loaf to keep it from unraveling. With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet. Repeat with the second piece of dough. Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake. Cover with a towel and let proof for about 45 minutes at room temperature. The loaves will be visibly puffed and will increase in volume by at least half. Just before baking, beat the remaining egg with 1 tablespoon of water. Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds. Carefully pour about 1 cup of warm water into the pan in the oven. Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees. Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven. Continue baking the bread for another 30 minutes. Check to see if it is browning too quickly. Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes. The bread is done when golden brown. Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done. Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing.;

VEGAN CHALLAH

Steps:

• In one small bowl, dissolve yeast in the warm water, put to the side to stand for 5-10 minutes.
• Mash bananas in other small bowl.
• In large bowl mix: oil, sugar, salt, and boiling water, stirring so it's all mostly dissolved.
• 4Add the cold water to the large bowl (the mix should be warmish now but not hot). Stir in yeast mix.
• Add bananas.
• Add flour, one cup at a time.
• Turn out onto lightly floured surface. Knead for 5-10 min, dough should be smooth, not too stiff or too runny.
• Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a towel over the dough in the bowl and let it rise for about 1 hr, till double in volume.
• Punch dough down, turn out and knead again 2-3 minute Divide dough into 2 balls, divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350.
• Let the braids rise 45 minute Boil a little more water. Just before putting braids in the oven, brush them with boiling water, then sprinkle with sesame seeds, poppy seeds, or sea salt.

CHERNOWITZER CHALLAH

Steps:

• Mixing the yeast slurry
• In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
• Mixing the dough
• Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.
• The dough should feel smooth and firm and knead easily without sticking to the work surface.
• Fermenting the dough
• Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)
• Shaping and proofing the dough
• Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year's spiral*, roll each portion into a long, even strand, preferably sheeting it out first.
• For each portion:
• For a flat spiral, make a very loose spiral of dough on the prepared sheet, starting at the center and winding the dough around, leaving space between the loops, and tuck the end of the strand under.
• For a high-rising spiral, wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.
• If you would like to make the bird's head*, before making a long strand, pull off and shape a small round from the dough. Set the round on the spiral, using a little water to help it stick. When the dough is fully proofed, pinch out a beak shape and use your finger to push in dimples for eyes, or use raisins or currants for the eyes.
• Cover the loaves well with plastic wrap. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).
• Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F (180°C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.
• Baking the loaves
• When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound (450-gram) loaves for 25 to 35 minutes, or the 1 1/2-pound (680-gram) loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.
• *According to the Encyclopedia Judaica, the New Year's spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird's head: "The bird's head symbolizes the phrase in Isaiah 31:5 'As birds hovering, so will the Lord of Hosts protect Jerusalem'" - which helps to explain why this spiral shape would be called a faigele, "little bird" in Yiddish.
• CZERNOWITZER CHALLAH WITH RAISINS
• Challah with raisins is very popular, especially among Ashkenazi Jews during the High Holy Days, when food is supposed to be extra-sweet. You can use any kind of raisins desired, or even a mix. If you love raisins and want a generous amount, use the larger quantity specified - but in this case it's especially important to rinse and dry the raisins as described, or the sugar in them will overwhelm the yeast and slow the fermentation.
• For Czernowitzer challah with raisins
• Mix the yeast slurry as directed and allow to ferment. While the slurry is fermenting, pick through 2/3 to 1 1/3 cups (100 to 200 grams/3.5 to 7 ounces) dark or golden raisins, or a combination. Check for any spoiled ones, then rinse the rest in a strainer or colander under hot tap water, to plump them up and wash away any excess sugar, which would interfere with the yeast's fermentation. If they are hard, let them drain in the strainer so they can absorb the excess water while you complete the dough; if they are already soft, pat them dry in a paper towel and set them aside.
• Mix the dough as directed. When it is well kneaded, knead in the raisins just until they are equally distributed. Then proceed as directed.
• CZERNOWITZER CHALLAH WITH SAFFRON
• Saffron turns up in some Ashkenazi challahs, infusing them with its beautiful color and fragrance. This variation is especially smashing when golden raisins are added to the dough, as described in the raisin variation. Instead of the poppy seeds or sesame seeds, sprinkle the bread with sliced almonds, if desired.
• For Czernowitzer challah with saffron
• To prepare the saffron and slurry, whisk together the yeast and 3/4 cup (100 grams/3.6 ounces) of the flour in a large bowl as directed. In a small sauté pan, lightly toast 2 generous pinches of saffron filaments over low heat until they curl and turn slightly darker. Slide the saffron into a mortar and pestle and grind it to a powder. Or, if you don't have a mortar and pestle, just use your fingers to crumble as fine a powder as you can manage into a small bowl. Add half the water to the saffron and mix it well with the pestle or your fingers to dissolve all the powder. Pour it into the flour and yeast. Mix the remaining water into the mortar and pestle, swish the pestle or your fingers around, and pour this into the flour mixture. Whisk the mixture together until smooth. Then let the slurry ferment and proceed as directed.

SAFFRON CHALLAH

Steps:

• Crush the saffron in a mortar and pestle or in a bowl with the back of a spoon. Add 3/4 c boiling water, stir, and let cool to room temperature. Add 1/2 c ice water.
• Combine saffron and water with remaining dough ingredients in work bowl of a stand mixer with the dough hook in place. Stir on low until well combined, about 3 minutes; dough will be very stiff. Increase speed to medium and knead until gluten is well-developed, about 5 minutes, depending on your mixer.
• Transfer dough to an oiled bowl and cover with plastic wrap. Allow to rise at room temperature for one hour, then punch down. Allow to rise for a second hour.
• Lightly flour the counter and turn out the dough. Divide dough into three equal pieces; cover the unworked pieces with a damp towel.
• For a Sabbath loaf, divide the working piece in three or six, and braid. For a High Holidays loaf, roll the dough into a long taper (36"), then coil. Alternatively, form into two tapered strands (24" each), twist together, then coil to form a rosette. See the link referenced in the head note for pictures. Form the remaining loaves.
• Place loaves on a baking sheet lined with parchment. Beat the remaining 1 egg with 1 tsp water. Brush this onto the loaves. Cover with plastic wrap and let proof at room temperature 1.5-2 hours, until the dough springs back slowly when poked.
• Meanwhile, preheat oven to 380°F When fully proofed, brush loaves with a second coating of egg wash and place in preheated oven for about 30 minutes, until crust is dark, shiny brown. Cool on a wire rack.

HONEY-VANILLA CHALLAH

Steps:

• In a large bowl, use a whisk to combine the yeast, sugar, salt and 1 cup of the flour. Add warm milk, 2 eggs, 4 tbsp olive oil, honey, and vanilla. Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until too stiff to stir.
• Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it's smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.
• Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
• Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
• Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
• Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don't want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
• Preheat oven to 350 °F and place the braided dough on a baking sheet. Cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
• Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool before slicing.

MY FAVORITE CHALLAH...

Steps:

• Combine the water, yeast and sugar. Let stand 10 minutes.
• Meanwhile, beat the eggs, oil, salt and sugar until pale yellow.
• Add flour, 1 cup at a time.
• Knead 10 minutes.
• Place in a sprayed bowl. Cover with a damp towel. Let rise in a warm place for 1 hour.
• Punch down. Knead again.
• Repeat rising for 30 minutes.
• Punch down. Divide into 3 even pieces.
• Roll each out into a rope shape.
• Braid.
• Cover. Let rise 30 minutes.
• Heat oven 400.
• Brush loaf with egg.
• Bake 10 minutes. Reduce oven temp to 350. Bake 30 more minutes.
• Let cool on racks.