Boulou: North African Orange Bread
Almost cake-like, though not a cake, this orange tinged bread enhances any holiday table. Read my story about diasporic Rosh Hashanah celebratory breads at the Jewish Week, “Beyond Challah and Honey.” Prep time: 2-2.5 hours Rising time: 40-45 minutes Baking time: 30 minutes Yield: 2 small loaves adapted from Jewish Food Experience, Leah Hadad INGREDIENTSRead more ›
Pan de Calabaza: Pumpkin Challah
This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45Read more ›
Yemarina Yewotet Dabo: Ethiopian Honey Bread
This sweetly spiced bread maximizes honey, both inside and out. For more about this and other unusual Rosh Hashanah breads see my story at the Jewish Week “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 2-2 ¼ hours Baking time: 1 hour Yield: One large breadRead more ›
What’s a Key (shlissel) Challah?
On the first Shabbat following Passover, after a week deprived of yeasty breads, hassidic custom serves up not just any challah, but a shlissel or key challah. About seven weeks or fifty days later at Shavuot, challot boast ladders and other symbols signifying ascension to heaven. This key shaped bread or bread embedded with anRead more ›
Los Siete Cielos or Seven Heaven Challah Recipe
This stunning challah makes a great centerpiece and tastes delicious. Allow time for the shaping of the various elements of this celebratory Shavuot challah and enjoy the anise flavored liqueur in the dough. Read my story the Jewish Week “Exotic Celebratory Breads for Shavuot“ The recipe is adapted from Rabbi Robert Sternberg’s The Sephardic Kitchen:Read more ›
What is the Chocolate Babka Project?
Admittedly, by heritage I am more a German kugelhopf than an Eastern European babka, having eaten homemade kugelhopf at family celebrations in Los Angeles. Indeed when I mentioned my interest (obsession?) with babka to my German speaking father in LA, he looked puzzled and asked, “What’s a babka?”At one point I wrote him a note thatRead more ›