As I continue to work on my somewhat surreal next novel – NOT NOT A JEW – I’m more aware of things Jewish than I usually am. Corinne Trang award-winning author, chef, expert in healthy living, special friend [http://www.CorinneTrang.com]
posted the following Challah Recipe on FB and agreed to be my first guest on these pages.
I asked her: Why?
Reply: I’ve sort of been adopted by a Jewish family.
Her first line (posted on Friday) says it all:
2-1/2 cups lukewarm water
2 tbsp yeast
1/3 cup sugar (2 tbsp for yeast/water mixture)
2-1/2 pounds flour (1/3 whole wheat)
2 tbsp kosher salt
1/2 cup grapeseed oil (or vegetable oil)
1) in a large bowl, add water 2 tbsp sugar and yeast. let foam, about 20 minutes.
2) in large bowl, add flour, salt, and remaining sugar. Mix well, and dump in one shot into the yeast. Add oil, mix to incorporate then knead. Shape into a ball.
3) oil a bowl and place the dough in it, rolling it about so it’s oiled all around. Cover with plastic wrap or damp towel and let rise for 30 min to 1 hr depending on relative humidity.
4) Punch down dough and split into 2 loaves. Split each loaf into 4 pieces, rolling each of these into 1-inch strands. Braid 4 strands at a time, tucking the ends in a bit. Do this with the 2nd batch. Place each loaf on parchment lined paper.
5) Brush each loaf with egg wash and sprinkle with sesame seeds. Bake for 10 minutes at 375 F, reduce oven to 350 F and bake for additional 32 minutes, or until underside sounds hollow. Transfer to cooling racks.
WOW… That recipe is a keeper. Perfect crumb, & excellent w/orange-ginger marmalade 😀 #challah #tradition #spirituality #celebration #homemade #baking ❤❤❤
I’ll take that bite as would my Russian grandmother. Though, more likely, with a dab of schmaltz and coarse salt rather than orange-ginger marmalade. That’s the thing about Not Jewish Jews … there’s always a hitch. More to come on this subject.