It's that special time of year when Jewish families all over the world are gathering to celebrate the New Year. I'm particularly fond of Rosh Hashanah because it reminds me to reflect and it allows us to spend quality time with our family. If you've ever hosted Rosh Hashanah, then you know how exciting it is to have your loved ones with you to celebrate. However, you also know that no meal during Rosh Hashanah is complete without Challah Bread and something sweet.
The best Challah Bread I've ever had is from our late cousin, Michael Rubin. He used to bake it every Friday morning for Shabbat. We use his recipe all of the time for holidays and even made it for our wedding!
Because of the time it takes to let the dough rise, this recipe will take you at least 3 hours to complete. If you've never braided dough before, don't be afraid. Take your time and try to make the sections as equal as possible. After you braid the sections together, pinch each end of the braid to seal it closed. Just remember, practice makes perfect. You'll get more and more comfortable making Challah Bread with every try!
My family and I wish you all many blessings this Rosh Hashanah. Michael's Challah Bread recipe has served us well for many years and I know you and your family will love it too!
COUSIN MICHAEL RUBIN'S CHALLAH BREAD
9 cups All Purpose Flour (Divided Use)
1 cup Sugar
3 packages Yeast
1 Tbsp Salt
2 1/2 cups Lukewarm Water
1/2 cup Oil
Beaten Egg (For Glaze)
*2/3 Cups of Chocolate Chips (For 2 Large Loaves)
In a large bowl, combine 2 1/2 cups flours, sugar, yeast, salt, water and oil. Mix well. Add eggs and 1 1/2 cups flour. Then add remaining flour, one cup at a time. Mix in between each cup of flour.
Knead the mixture well. Cover the mixture with a towel and let it rise for 2 to 2 1/2 hours. Divide dough equally and braid into three large or five small challah breads.
Brush with beaten egg for a glaze and bake the dough at 350 degrees for 30 minutes.
We always make one plain loaf and two chocolate chip loaves.
*If you're adding chocolate chips to your challah bread like we do, separate the kneaded dough into 3 even loaves. Put the two loaves you want chocolate chips in back into one bowl and mix the chips in. And put the plain loaf into a separate bowl.
Cover the mixtures with a towel and let it rise for 2 to 2 1/2 hours in a warm spot. Divide dough and braid into three large or five small challah breads.
Brush with beaten egg for a glaze and bake the dough at 350 degrees for 30-35 minutes.
At 15 years old, I was unsure about many things. I was trying to figure out my sense of fashion, navigate high school and work on my self confidence. The only thing I was sure of was that I wanted to become a chef and open a restaurant.
In case you missed it, National Taco Day was last friday on Oct 4th. What better way to celebrate than to get in the kitchen and cook up some tasty tacos! Like many of you, I'm obsessed with tacos. I could eat them every single day and live a very happy life. Soft tortilla, crunchy tortilla, fish taco, chicken taco...I love them all!
How beautiful does this dish look! While I wish I could claim this as my own creation, this Duck Confit Tortellini was conceived by Marco Bonilla, a current student at The Culinary Institute of America. He's pursuing his associate degree in culinary arts at CIA's New York campus.