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
INGREDIENTS
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
4 Eggs
Beaten Egg (For Glaze)
*2/3 Cups of Chocolate Chips (For 2 Large Loaves)
INSTRUCTIONS
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.
Over the past week on CORA-ntine Cuisine, I got to reunite with several friends that Nicole and I have made over the years. Our incredible guests included Maria Shriver, Sheila E, Debi Mazar, Chef Gabriele Corcos, Chef Karen Akunowicz and the Shirley Temple King! Many of the guests spoke of the importance of taking care of your health and eating foods that boost your immune system.
Hey y'all! This past week was one for the books. Not only did we celebrate Greek Easter, but it was also my son Caje's birthday! I got to chat with some incredible special guests including Cameron Mathis, David Burtka, Scott Evans, Chef Andrew Zimmern and superstar film director Tate Taylor! I'm going to share a few of my favorite recipes from last week and fill you in on some of the topics we discussed.
I've had so much fun on CORA-ntine Cuisine this past week. I got to chat with several special guests including Chef Ingrid Hofffman, Chef Dominique Crenn, Cake Wars host Jonathan Bennet and my partners at the Little Kitchen Academy, Felicity and Brian Curin. There's been one common theme in all of my chats so far and that theme is positivity.
