When I first began making Challah for Shabbat on Friday nights I would have to start thinking about it on Thursday so that I wouldn’t forget. Now it is second nature and as soon as I wake up on Friday I make the dough.

I began making the Challah because I wanted to create a family tradition. We don’t belong to a synagogue and it was important for me to set aside the time to recognize what I feel is our most important holiday, Shabbat. Friday night is a time for us to regroup as a family, have a meal together and discuss the weekend, which are often as busy as our weekdays. It is a pause, a breather, a time to reconnect with each other and our faith. The lighting of the Shabbat candles, the prayer over the wine and the bread remind us that we are a part of a bigger picture.

We usually have a lot of Challah left over for the below recipe can be divided to make two small loaves, but we like to make a large one. We love the leftover bread as it makes the best French toast. We also enjoy it toasted with butter and jam.

Challah is basically a brioche. All brioches have the same core ingredients. Brioche is sweet bread and we find the word brioche in a very famous saying, “S’ils n’ont plus de pain, qu’ils mangent de la brioche”. “If they have no bread, let them eat cake”. Marie-Antoinette is credited with this infamous quote. It is not certain that she did utter those words and it is also a mistake to think that if she did it was as big a slight as history has made it to be for it may refer to price regulation of bread.

You don’t have to be Jewish to make a Challah. And, you don’t even have to braid the Challah. You can bake it in small pans to be taken out and eaten with a little butter and jam. You can roll it into little buns to use for sandwiches or you shape it into a loaf to serve at dinner, any day of the week. This bread is extremely versatile, but most importantly it is extremely delicious!

Challah (Brioche)

Ingredients

4 cups bread flour
1 tablespoon salt
¼ cup sugar, plus 1 tablespoon for proofing
1 ¼ cup warm water
1 tablespoon or 1 packet, active dry yeast
1 large egg plus one egg yolk for egg wash
¼ cup vegetable oil
¼ cup honey

Directions
1. Place the yeast, 1 tablespoon sugar and water in a small bowl and mix together. Let stand in a warm location letting the yeast proof. (Bubble until about double its volume)

2. Sift together the flour, ¼ cup sugar and salt in a large mixing bowl.

3. In a small bowl whisk together the egg, vegetable oil and honey. (Quick tip: When measuring out the oil and honey first pour the oil in the ¼ measuring cup. Then, measure out the honey. The residual oil in the cup will allow the honey to slide out, taking with it the oil that was coating the side of the measuring cup.)

4. When the yeast is finished proofing make a crater hole in the flour mixture.

5. Pour in the yeast mixture and the egg mixture. Combine by using your dough attachment for your stand alone mixer or if you do not have one oil a sturdy mixing spoon and combine the ingredients until a sticky dough is formed.

6. The dough will be very, sticky. Oil a large bowl and place the dough into the bowl. Cover the bowl with a damp dish towel and let rise in a warm location. (In the winter I put my stove on warm and place the bowl nearby or if I need to run my dishwasher I place the bowl on the counter above it.)

7. Let the dough double in size. Then, with floured hands, on a floured surface, knead the dough a few times and place back into the bowl to rise again.

8. After it doubles in size, again, place the dough on a heavily floured surface. Knead until the dough is not sticky and feels smooth. Then, cut the dough into 3 equal sizes. Roll each portion into a medium to long length for braiding.

9. Once all three portions are ready, begin to braid ¼ down from the top, leaving the top alone for the moment. When you finish at the bottom pinch and tuck the end. Go back to the top and braid, pinching and tucking that end as well.

10. Place the Challah on an oiled baking sheet. Cover and let rise for about 1 hour.

11. Preheat oven to 350 degrees. In a small bowl mix the egg yolk with a bit of milk. Brush the mixture over the Challah. Bake until golden brown.

Photography Data:
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 50D
ExposureTime: 3/10
FNumber: 5/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 1/1
MeteringMode: 5
Flash: 16
FocalLength: 50/1

When I first began making Challah for Shabbat on Friday nights I would have to start thinking about it on Thursday so that I wouldn’t forget. Now it is second nature and as soon as I wake up on Friday I make the dough.

I began making the Challah because I wanted to create a family tradition. We don’t belong to a synagogue and it was important for me to set aside the time to recognize what I feel is our most important holiday, Shabbat. Friday night is a time for us to regroup as a family, have a meal together and discuss the weekend, which are often as busy as our weekdays. It is a pause, a breather, a time to reconnect with each other and our faith. The lighting of the Shabbat candles, the prayer over the wine and the bread remind us that we are a part of a bigger picture.

We usually have a lot of Challah left over for the below recipe can be divided to make two small loaves, but we like to make a large one. We love the leftover bread as it makes the best French toast. We also enjoy it toasted with butter and jam.

Challah is basically a brioche. All brioches have the same core ingredients. Brioche is sweet bread and we find the word brioche in a very famous saying, “S’ils n’ont plus de pain, qu’ils mangent de la brioche”. “If they have no bread, let them eat cake”. Marie-Antoinette is credited with this infamous quote. It is not certain that she did utter those words and it is also a mistake to think that if she did it was as big a slight as history has made it to be for it may refer to price regulation of bread.

You don’t have to be Jewish to make a Challah. And, you don’t even have to braid the Challah. You can bake it in small pans to be taken out and eaten with a little butter and jam. You can roll it into little buns to use for sandwiches or you shape it into a loaf to serve at dinner, any day of the week. This bread is extremely versatile, but most importantly it is extremely delicious!

Challah (Brioche)

Ingredients

4 cups bread flour
1 tablespoon salt
¼ cup sugar, plus 1 tablespoon for proofing
1 ¼ cup warm water
1 tablespoon or 1 packet, active dry yeast
1 large egg plus one egg yolk for egg wash
¼ cup vegetable oil
¼ cup honey

Directions
1. Place the yeast, 1 tablespoon sugar and water in a small bowl and mix together. Let stand in a warm location letting the yeast proof. (Bubble until about double its volume)

2. Sift together the flour, ¼ cup sugar and salt in a large mixing bowl.

3. In a small bowl whisk together the egg, vegetable oil and honey. (Quick tip: When measuring out the oil and honey first pour the oil in the ¼ measuring cup. Then, measure out the honey. The residual oil in the cup will allow the honey to slide out, taking with it the oil that was coating the side of the measuring cup.)

4. When the yeast is finished proofing make a crater hole in the flour mixture.

5. Pour in the yeast mixture and the egg mixture. Combine by using your dough attachment for your stand alone mixer or if you do not have one oil a sturdy mixing spoon and combine the ingredients until a sticky dough is formed.

6. The dough will be very, sticky. Oil a large bowl and place the dough into the bowl. Cover the bowl with a damp dish towel and let rise in a warm location. (In the winter I put my stove on warm and place the bowl nearby or if I need to run my dishwasher I place the bowl on the counter above it.)

7. Let the dough double in size. Then, with floured hands, on a floured surface, knead the dough a few times and place back into the bowl to rise again.

8. After it doubles in size, again, place the dough on a heavily floured surface. Knead until the dough is not sticky and feels smooth. Then, cut the dough into 3 equal sizes. Roll each portion into a medium to long length for braiding.

9. Once all three portions are ready, begin to braid ¼ down from the top, leaving the top alone for the moment. When you finish at the bottom pinch and tuck the end. Go back to the top and braid, pinching and tucking that end as well.

10. Place the Challah on an oiled baking sheet. Cover and let rise for about 1 hour.

11. Preheat oven to 350 degrees. In a small bowl mix the egg yolk with a bit of milk. Brush the mixture over the Challah. Bake until golden brown.

Photography Data:
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 50D
ExposureTime: 3/10
FNumber: 5/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 1/1
MeteringMode: 5
Flash: 16
FocalLength: 50/1

Bouvet Island is our next destination in our tastily touring series. Bouvet Island is an uninhabited, Antarctic islet. It is one of the world’s most isolated islands and lies almost 1500 miles south west of the Cape of Good Hope (Southern Africa) and about 1000 miles north or Antarctica. The center of Bouvet Island is an ice-filled crater of an inactive volcano. Because of its volcanic origin the island is rocky with cliffs surrounding the coast. Ice covered and rocky make landing on Bouvet Island challenging.

Bouvet Island is a dependent territory of Norway and is not subject to the Antarctic Treaty, which is basically an agreement first established in 1961. The treaty has been signed by 49 nations that agree to keep Antarctica as a scientific preserve, banning military activity on the continent.

The French navigator Jean-Baptist-Charles Bouvet de Lozier discovered the island in 1739.

Expeditions by the Germans and the Norwegians occurred between Bouvet Island’s discover and the 1920’s when Norway claimed the island, hoping to make it a whaling station. In 1971 Norway declared the island a nature preserve.

The harsh climate of Bouvet Island has limited the amount of vegetation to lichens and mosses. Seals, seabirds and penguins reside on the island. It has been labeled IBA (Important Bird Area) by Bird Life International, an organization promoting the preservation of the bird populations of the world.

So, what food could we possible share that would be appealing when on an expedition to an island that looks like an iceberg? How about a warm serving of bread pudding? Sweet and delicious, bread pudding is the kitchen sink of desserts. You can add anything you have on hand.

Take a peek at Bouvet Island, and then tell us what you would want to eat if you were on an expedition to Bouvet Island?

Bread Pudding (Adapted from Paula Dean)

Ingredients

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed brioche or Challah, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup slivered almonds (plus extra for garnish)
1 cup raisins
¼ cup brandy
Pistachios , chopped(optional, had them on hand), for garnish
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, almonds and raisins
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Bouvet Island is our next destination in our tastily touring series. Bouvet Island is an uninhabited, Antarctic islet. It is one of the world’s most isolated islands and lies almost 1500 miles south west of the Cape of Good Hope (Southern Africa) and about 1000 miles north or Antarctica. The center of Bouvet Island is an ice-filled crater of an inactive volcano. Because of its volcanic origin the island is rocky with cliffs surrounding the coast. Ice covered and rocky make landing on Bouvet Island challenging.

Bouvet Island is a dependent territory of Norway and is not subject to the Antarctic Treaty, which is basically an agreement first established in 1961. The treaty has been signed by 49 nations that agree to keep Antarctica as a scientific preserve, banning military activity on the continent.

The French navigator Jean-Baptist-Charles Bouvet de Lozier discovered the island in 1739.

Expeditions by the Germans and the Norwegians occurred between Bouvet Island’s discover and the 1920’s when Norway claimed the island, hoping to make it a whaling station. In 1971 Norway declared the island a nature preserve.

The harsh climate of Bouvet Island has limited the amount of vegetation to lichens and mosses. Seals, seabirds and penguins reside on the island. It has been labeled IBA (Important Bird Area) by Bird Life International, an organization promoting the preservation of the bird populations of the world.

So, what food could we possible share that would be appealing when on an expedition to an island that looks like an iceberg? How about a warm serving of bread pudding? Sweet and delicious, bread pudding is the kitchen sink of desserts. You can add anything you have on hand.

Take a peek at Bouvet Island, and then tell us what you would want to eat if you were on an expedition to Bouvet Island?

Bread Pudding (Adapted from Paula Dean)

Ingredients

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed brioche or Challah, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup slivered almonds (plus extra for garnish)
1 cup raisins
¼ cup brandy
Pistachios , chopped(optional, had them on hand), for garnish
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, almonds and raisins
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

According to the cookbook The Philosopher’s Kitchen, the Etruscans, who settled the west coast of Italy in the 8th century BCE, made thick dough from ground grains that was baked under hot cooking ashes and then tipped with oils and herbs. The Romans called this bread panus focus. We know this bread as foccacia. It is one of the simplest breads to bake and its versatility has made it extremely popular in the past 10 years.

Many regions of Italy have their own variety of flavorings that are add to their focaccia. Various versions of focaccia can also be found in other parts of the world. For example, in Burgundy, they call this bread foisse or fouaisse. In other areas of France it is known as fougasse.

In Italy, for many centuries it has had an association with Christmas Eve and Epiphany. It is no wonder that this simple, versatile, ancient bread has found its way onto the ancient holiday dinner menu. Using dried herbs and olive oil to season it, the focaccia is the perfect accompaniment to seared beef with lemon-herb crème fraiche.

The ancient holiday menu was adapted from The Philosopher’s Kitchen by Francine Segan. The focaccia recipe is one that we’ve used for years and it is from Vegetarian Cooking for Everyone by Deborah Madison. The recipe is not intimidating and it makes “one plump little focaccia”. Now, what could be better than a plump, flavorful, little focaccia cut, lathered with lemon-herb crème fraiche and topped with seared beef?

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Focaccia

Ingredients

1 ¼ cup warm water
2 teaspoons active dry yeast
½ teaspoon sugar
1 teaspoon salt
2 tablespoons fruity olive oil, plus extra for the top
2 ½ to 3 cups all purpose flour
1 ½ teaspoons sea salt

Directions

1. Dissolve the yeast and sugar in 1/4 cup warm water in a small bowl and set aside until bubbly. Oil a bowl for the dough.

2. In a mixing bowl, combine 1 cup warm water with the proofed yeast. Add the salt, oil and as much flour as the dough will hold. Combine using the hook attachment, for about 5 minutes

3. Place in the oiled bowl and let rise for about 45 minutes or until doubled in size.

4. Turn out the dough and roll it into a circle or oval, about ½ inch thick. Leave it whole or slash it decoratively in several places. Place on the back of a sheet pan that has been lined with parchment or on a baking stone that has been dusted with cornmeal.

5. Brush the dough with olive oil and sprinkle with salt, marjoram and rosemary.

6. Cover and let rise again for about 30 minutes.

7. Preheat oven to 400. Place the bread the middle of the oven and bake until the bread is browned, about 30 minutes. To develop a crisp crust, spray the bread with water two or three times during the first 10 minutes in the oven.

According to the cookbook The Philosopher’s Kitchen, the Etruscans, who settled the west coast of Italy in the 8th century BCE, made thick dough from ground grains that was baked under hot cooking ashes and then tipped with oils and herbs. The Romans called this bread panus focus. We know this bread as foccacia. It is one of the simplest breads to bake and its versatility has made it extremely popular in the past 10 years.

Many regions of Italy have their own variety of flavorings that are add to their focaccia. Various versions of focaccia can also be found in other parts of the world. For example, in Burgundy, they call this bread foisse or fouaisse. In other areas of France it is known as fougasse.

In Italy, for many centuries it has had an association with Christmas Eve and Epiphany. It is no wonder that this simple, versatile, ancient bread has found its way onto the ancient holiday dinner menu. Using dried herbs and olive oil to season it, the focaccia is the perfect accompaniment to seared beef with lemon-herb crème fraiche.

The ancient holiday menu was adapted from The Philosopher’s Kitchen by Francine Segan. The focaccia recipe is one that we’ve used for years and it is from Vegetarian Cooking for Everyone by Deborah Madison. The recipe is not intimidating and it makes “one plump little focaccia”. Now, what could be better than a plump, flavorful, little focaccia cut, lathered with lemon-herb crème fraiche and topped with seared beef?

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Focaccia

Ingredients

1 ¼ cup warm water
2 teaspoons active dry yeast
½ teaspoon sugar
1 teaspoon salt
2 tablespoons fruity olive oil, plus extra for the top
2 ½ to 3 cups all purpose flour
1 ½ teaspoons sea salt

Directions

1. Dissolve the yeast and sugar in 1/4 cup warm water in a small bowl and set aside until bubbly. Oil a bowl for the dough.

2. In a mixing bowl, combine 1 cup warm water with the proofed yeast. Add the salt, oil and as much flour as the dough will hold. Combine using the hook attachment, for about 5 minutes

3. Place in the oiled bowl and let rise for about 45 minutes or until doubled in size.

4. Turn out the dough and roll it into a circle or oval, about ½ inch thick. Leave it whole or slash it decoratively in several places. Place on the back of a sheet pan that has been lined with parchment or on a baking stone that has been dusted with cornmeal.

5. Brush the dough with olive oil and sprinkle with salt, marjoram and rosemary.

6. Cover and let rise again for about 30 minutes.

7. Preheat oven to 400. Place the bread the middle of the oven and bake until the bread is browned, about 30 minutes. To develop a crisp crust, spray the bread with water two or three times during the first 10 minutes in the oven.