Healthy, Hearty Breadmaker Pumpkin Challah Recipe!

 
It’s cold outside . . . what better way to make your home look, smell and feel inviting than with a loaf of freshly baked challah on the table, especially with hearty autumn flavors.  I was first forwarded a recipe for pumpkin challah by my dear Russian Jewish friend who is as excited about cooking as I am about baking.  Then, as I was reviewing the Passover Bingo email from a while back, I came across another recipe from My Jewish Learning.    

There   I learned that pumpkin challah--a.k.a. pan de calabaza—is enjoyed by Sephardic Jews, who imbue the bread with deep meaning.  The pumpkin represents the hope that G-d will protect the Jewish people just as the pumpkin's thick shell protects the flesh inside.

Apparently, this bread is popular with Sephardic Jews at Rosh HaShana, when eating auspicious, symbolic foods is especially important.  Personally, I think it is equally delicious served on any cold autumn or winter Shabbat when the added heartiness and kick of spice can be fully appreciated. Needless to say, the leftovers make a spectacular base for French toast or grilled cheese.  (Tomato or carrot soup, anyone?) I modified the recipes I found to add a little more fiber, and here’s the result:

Healthy, Hearty Breadmaker Pumpkin Challah

2/3 cup warm water
1/4 cup oil (I used olive; coconut is also good).

1 egg (you’ll need an additional egg for the glaze)

1/2 cup pureed pumpkin 

1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 cups white/bread flour

1 cup wheat flour

¼ cup flax seed

¼ cup psyllium husk

¼ cup hemp seeds
1/3 cups sugar
1 1/2 teaspoon salt

1 package ( 2 ½ teaspoons) yeast

Add ingredients in order listed.  Put breadmaker on dough cycle and watch it form a delicious round dough.  When cycle is complete, separate the dough into 6 even sections. 

You will make 2 loaves of 3-strand braided challah.  Beat an egg and brush over each loaf for a shiny glaze.

Let rise in a warm place (I put my oven on Warm for 2 minutes, then turn off) for 45 minutes.   Without taking the dough out of the oven, set it to 350 degrees and bake for 30 minutes.  Remove from oven and enjoy the deliciousness!

Wishing you an Easy Fast & Inscription in the Book of Life

For anyone observing Yom Kippur, Chilly the dog and Passover bingo wish you an easy and meaningful fast.  G'mar Chatima Tova - may you be written and inscribed in the Book of Life!

Apologies and forgiveness: 3 parts of an apology

The high holidays are a time of reflection for Jews all around the world.  During the time leading up to Yom Kippur, it's not unusual to hear a Jewish person asking for forgiveness from someone they have wronged during the past 12 months.  This is especially true between Rosh HaSahana, the Jewish New Year, when the book of Judgment is said to be opened, and Yom Kippur, the Day of Atonement, when our fate is sealed by G-d.

What makes for a true apology, and when should we forgive someone?  According to my favorite rabbi, who now runs the Atlanta Scholars Kollel, the three most important aspects of a heartfelt apology are:

1.  Regret - Sincerely feeling that "I am sorry I did this."

2.  Letting go of the inappropriate behavior.  This means stopping the hurtful action and
undertaking not to do it again (at least having the desire not to do it again); and

3.  Verbalizing all of the above - unlike the commercials, love is having to say "I am sorry."

L'Shana Tova - Cutest Dog Ever wishes you a happy New Year!

Good and Sweet New Year 5774 from Chilly the Dog!

Perfect Breadmaker Challah Recipe!

Unlike on Passover, when we refrain from eating bread, during the upcoming holiday of Rosh HaShana, the Jewish New Year, it is encouraged to bake and eat a round challah.  The roundness of the challah represents the cycle of life, and of the year coming full circle.  Challah is a traditional Jewish braided egg bread that is typically served on Shabbat (the Sabbath).  During Rosh HaShanah, however, the loaves are shaped into spirals or rounds symbolizing the continuity of Creation. Sometimes raisins or honey are added to the recipe in order to make the resulting loaves extra sweet.

Here is a basic breadmaker challah recipe that I use weekly.  You can add in or top the challah with different ingredients such as apples, figs, honey, or a sugary sweet topping for a new twist.

Ingredients:
3/4 cup water
2 eggs
3 tablespoons olive oil
3 cups bread flour -- you can use white if you want.  For a healthier twist (hey, I'm a Colorado girl!) I usually use 1 3/4 cups white, 1 cup whole wheat, and 1/4 cup of hemp seed, flax seed, or psyllium husk, depending on what I have on hand that day.
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

Directions:
1.  Add ingredients to the pan of the bread machine in the order listed above.
2.  Select the Dough setting.

(while the machine is working furiously to make the challah, you can go get your nails done, or clean the house, or pick out the perfect outfit to wear that night). . .

3.  When the cycle is complete, take out the dough and braid or shape it as desired.
4.  Let the shaped challah rise in a warm place for another 45 minutes.  If you would like, you can beat an egg and brush it lightly over the challah at this point for a glossier finish.
I put the challot in silicone bread pans.  They just pop right out when they're done with very little mess.
5.  Bake at 350 for 25-35 minutes.
6.  Try to refrain from eating it until the whole crowd gathers.  Just try!  It's challenging . . 

7.  Eat and enjoy :)

Fig, Olive Oil, and Sea Salt Challah

Fig stuffed Challah straight from the oven

This recipe comes from Smitten Kitchen.  Assuming you know how to make a basic challah, one of the basic traditional Jewish recipes, (and if you don't, I'll post a recipe soon), here is the secret for the fig filling, and method.

Fig Filling
1 cup (5 1/2 ounces or 155 grams) stemmed and roughly chopped dried figs
1/8 teaspoon freshly grated orange zest, or more as desired
1/4 cup (60 ml) orange juice
1/2 cup water
1/8 teaspoon sea salt
Few grinds black pepper

Directions: I found it easiest to make the fig paste in a food processor, pulsing until it resembled a fine paste, scraping down the sides of the bowl as necessary.  You could also combine all of the ingredients above.  Place ingredients in a small saucepan, simmer over medium heat, and cook, stirring occasionally, until the figs are soft and tender, about 10 minutes. Season with salt and pepper to taste. Remove from heat, and let cool to lukewarm. Set aside to cool.

Insert figs: After your dough has risen, turn it out onto a floured counter and divide it in half. Roll the first half of the dough into a wide and totally imperfect rectangle (really, the shape doesn’t matter). Spread half the fig filling evenly over the dough, stopping short of the edge. Roll the dough into a long, tight log, trapping the filling within. Then gently stretch the log as wide as feels comfortable (I take mine to my max counter width, a pathetic three feet), and divide it in half. Repeat with remaining dough and fig filling.

Braid the challah dough.  Transfer the dough to a parchment-cover heavy baking sheet, or, if you’ll be using a bread stone, a baker’s peel. Beat egg until smooth, and brush over challah. Let challah rise for another hour, but 45 minutes into this rise, preheat your oven to 375°F.

Bake your loaf: Before baking, brush loaf one more time with egg wash and sprinkle with sea salt. Bake in middle of oven for 35 to 40 minutes. It should be beautifully bronzed; if it starts getting dark too quickly, cover it with foil for the remainder of the baking time. The best way to check for doneness is with an instant-read thermometer — the center of the loaf should be 195 degrees.
Cool loaf on a rack before serving. (Good luck with that - mine last about 2 minutes before I had to try a slice . . . ) Eat and enjoy!

Shabbat Shalom and bon appetit!

Jewish Denver loves Israel!

On May 19, 2013, the Denver Jewish community participated in a Walk for Israel and the Celebrate Family festival. We thought you might enjoy these photos showing Denver Jews and other people who support Israel and the Jewish community engaging in fun, family-centered activities.  Photos courtesty of Radio Chavura! Photo Credit: Avital Rotbart, Radio Chavura.