Challah Answers

Hello!

After months of constant emails from people who have watched my Challah braiding video on YouTube asking for my challah recipe, I decided to reopen my blog. I love blogging, actually, but my life has gotten so hectic I can barely keep up with it.

There are some questions that seem to come up fairly regularly, so I’ll try to address them here.

Bread Machines – I have never used a bread machine. I would rather make Challah each Friday the “old fashioned way” simply because I like to. Nothing against Bread Machines. This means I have no idea how a bread machine might affect my recipe. I’m sorry, but I guess you’ll have to have fun experimenting to see what works for you.

Baking Stones – The baking stones I use in the video are at least 16-17 years old. They are very dark because I’ve used them for so many different things, and of course, I use them every Friday. I bought the round one through a Pampered Chef party AGES ago and the rectangular one from a local store, Fred Meyer. Both have been great and I can’t imagine baking Challah without them. However, I do have silicone loaf pans and they are excellent as well, but for the braided loaves, I use the stones.

Round Challot – I bake round Challot for Rosh Hashanah each year. There is no mystery to it. Take the regular Challah recipe on my blog (or the Cinnamon Raisin recipe) and instead of making two loaves, you separate the entire lump of dough into six very long “ropes”. Braid as you would a giant Challah, but try to stretch it out as long as you can. You’ll need the length in order to bring it around and attach the ends together to make a ring. Having a film of flour under it will help you to move it about on the countertop easily. Transferring it to the stone can be tricky, but don’t despair or think there is some easier way that you should have figured out by now. There IS no easy way. Suffer with the rest of us.

Challah Recipes – I experimented for several years before I settled on our family recipe for Challah. For a while, our family went total “low-carb” and I even had developed a low-carb version of Challah (I think I still have the recipe and pictures, but don’t let my family know this).  We were so desperate for something that looked and smelled like bread we put up with it for three years. We suffered, but not in silence. Anyhow, the current recipe is a compromise because some of us unlucky members of the clan experience insulin resistance. Lucky us. Despite it’s obvious high-carb content due to the flour used, it is sugar free. Traditional Challah would normally have honey in the recipe. If you want one with honey, there are thousands of Challah recipes on the internet, just let your fingers Google, or Bing, or…whatever.

Freezing Challot - Challah freezes really well. If you know you won’t have time to bake on Friday before Shabbat, you can bake the Challah any day of the week. Just bake, let completely cool, then wrap it up in foil and freeze. When you want to warm it up, take it out of the freezer and let it sit on the counter all day. Before Shabbat, when your oven is warm, put the Challot in the oven and let it warm up for about twenty minutes. It should come out as fresh and aromatic as if you pulled it out of the oven freshly-baked. There’s no exact science to this, so you may want to open up the foil and check it now and then to make sure it really does heat through and, alternatively, that it doesn’t get too hot and turn hard and crispy.

Challah French Toast – French toasty goodness. There’s NO better French Toast than when it’s made with Challah.

So, there you have it.

Happy Baking!

~Maya

 

Maya’s Challah

The recipe below can be cut in half if you do not need this much bread for your family. I make them large because I usually have guests for Sabbath and we like to have extra to make an incredible breakfast of French Toast later in the week.

Ingredients
2 Pkg. Dry Active Yeast  or 4  1/2 tsps of loose granulated dry Active Yeast
1 TSP *Sugar
2 Cups Warm Water
5 1/2 to 7 Cups Flour
4 TSP Salt
4 TBSPS Sugar or **Splenda
2/3 Cup Oil
6 Eggs – beaten
Optional: Saffron water or yellow food dye can be used to make the Challah dough a golden color if that is desired.

Egg/Sesame Seed Decoration
1 Egg
2 TBSPS Sesame Seeds or Poppy Seeds

Directions

1. Place Yeast, tsp Sugar and warm Water (warm from the tap) in small mug or cup. Mix with a fork and let sit while you prepare the wet mixture. In about five minutes, it will foam up. This is done to make sure the yeast is good, will become active and make the bread rise.
2. Place Salt, Splenda or Sugar, Oil and Eggs in bowl. Add saffron water or food dye. I use twelve drops of yellow food dye.
3. Add foamy Yeast mixture.
4. Add a cup of Flour at a time until dough can be turned out of bowl onto kneading surface.
5. Sprinkle flour on kneading surface and place dough onto it. Begin kneading. The dough will feel very sticky. Knead flour into dough until dough can be handled without sticking to your hands and is smooth and elastic to the touch.
6. Place kneaded dough in a bowl, cover with a dishtowel and put in a warm, draft free area (I place my bowl into the microwave and close the door. Just don’t turn it on! )
7. Let dough rise for two hours.
8. Preheat oven to 350 degrees.
9. Punch down risen dough. Take your fist and punch it down the middle of the dough while it is still in the bowl. The yeast, if it has worked, has caused a lot of gas to build up in the bread and it should have doubled in size.
10. Knead the dough once more for a few minutes.
    This recipe makes two large loaves. For three strand Challah, cut the dough into two halves first, then cut each half into 3 equal lumps. Roll each lump into a foot long “rope”. Braid like you would hair. For a six-strand Challah, (pictured above) cut the dough into two halves first, then cut each half into six equal lumps. Click here to see how to braid the dough with six strands .
11. Put braided loaves on oiled baking stone or in loaf pans. I prefer the stone so that the bread keeps its original long, oval shape.
12. Cover and let braided loaves rise for one hour.
13. Beat one egg. Brush both loaves with egg. Moisten finger with egg wash, dip it in Sesame Seeds and then press sesame seeds onto each section of the Challah. The egg wash makes for a beautiful golden Challah and the sesame seeds make it very pretty. Some choose to use poppy seeds instead.
14. Place in 350 degree oven and bake for 45 minutes until loaves are golden brown. Check it before removing from the oven. Some days it takes a little longer to bake through.
    ____________________________
    *For those who wish to make this sugar free, the sugar used to proof the yeast is “eaten up” by the yeast in the proofing process. One’s blood sugars will not be affected.
    **I prefer to use the granular Splenda since our family does not eat sugar.
    

     

Maya’s Lemon Cheesecake – Low Carb!

Below is my recipe for a lemon cheesecake that no one would ever believe is sugar free and low-carb. I have made certain ingredients into links, should any of my readers wish to buy these items that may not be readily available in your local stores.
Ingredients:

CRUST:
1/2 Cup Almond Flour
1.5 Scoops Vanilla Whey Protein Powder
4 TBS Melted Butter
1 TBS Granular Splenda
1 tsp Vanilla Extract

Mix ingredients together and spread on bottom of ungreased springform pan. Bake at 350 degrees for 7 minutes or until golden brown. Remove from oven and cool before pouring cheesecake mixture onto crust.

FILLING:
4 – 8oz pkgs. Cream Cheese (softened)
1 Cup Sour Cream
1 tsp Vanilla Extract
2 tsp Lemon Extract
3/4 Cup Granular Splenda
3/4 Cup Powdered Erythritol
Several drops of Yellow Food Coloring
4 Large Eggs

Mix all ingredients except eggs together. Use mixer to beat mixture into very smooth batter. Add eggs slowly, using mixer. Pour into springform pan with crust already baked ahead of time.

Place pan in a larger pan and pour hot water around springform pan (about halfway up) being careful to not let water hit batter. Placing a dish between the pouring water and the springform pan helps to prevent the water from splashing on the cake.

Bake cheesecake at 300 degrees for one hour.

Turn oven down to 200 degrees and continue baking for one hour. Cake is done when firm to the touch.

When done, take a sharp knife and run it around the edge of the cheesecake to release it from the sides of the springform pan. Let it sit and cool completely. Cover with plastic wrap and place in refrigerator. Condensation may collect on the plastic wrap. Remove the wrap and replace so that the condensation does not drip onto the surface of the cake.

Nutritional Information (Fitday.com Calculations)

Option 1 – Counting ALL carbs, even sugar alcohols
Serving Size: 1/16 of Cheesecake
Calories: 309
Fat: 29
Sat. Fat: 17
Poly. Fat: 1
Mono. Fat: 8
Carb: 16
Fiber: 0
NET CARBS: 16
Protein: 9

Option 2 - Counting Carbs MINUS Fiber & Sugar Alcohols
Serving Size = 1/16 of Cheesecake
Calories: 309
Fat: 29
Sat. Fat: 17
Poly. Fat: 1
Mono. Fat:8
Carb: 5.4
Fiber: 0
NET CARBS: 5.4
Protein: 9

Personal Note:

The combination of Splenda and Erythritol together work so well that everyone I have ever made this for thinks it’s the “real thing” and has no idea it is sugar free. Erythritol is also a fantastic sweetener that typically doesn’t give gastric distress. Also, sometimes I have to bake it for fifteen minutes longer. It depends on your oven, etc.

Maya’s Chocolate Cheesecake – Low Carb!

This chocolate cheesecake is the product of much tampering in the kitchen. I like chocolate and I like it sweet, but not too sweet. Everyone’s taste will differ. This is extremely rich and one serving is more than enough to quell that urge for decadent chocolate that won’t completely ruin your low carb plan.

Ingredients:

CRUST:
1/2 Cup Almond Flour
1.5 Scoops Vanilla Whey Protein Powder
4 TBS Melted Butter
1 TBS Granular Splenda
1 tsp Vanilla Extract

Mix ingredients together and spread on bottom of ungreased springform pan. Bake at 350 degrees for 7 minutes or until golden brown. Remove from oven and cool before pouring cheesecake mixture onto crust.

FILLING:
4 – 8oz pkgs. Cream Cheese (softened)

7 oz. Unsweetened Baker’s Chocolate (melted)
1 Cup Sour Cream
2 TBSP Vanilla Extract
1 Cup Granular Splenda
1 Cup Powdered Erythritol
4 Large Eggs

Mix all ingredients except eggs together. Use mixer to beat mixture into very smooth batter. Taste batter to see if it is sweet enough. If not, add equal parts Splenda and Erythritol in quarter cup increments. Add eggs slowly, using mixer. Pour into springform pan with crust already baked ahead of time.

Place pan in a larger pan and pour hot water around springform pan (about halfway up) being careful to not let water hit batter. Placing a dish between the pouring water and the springform pan helps to prevent the water from splashing on the cake.

Bake cheesecake at 300 degrees for one hour.

Turn oven down to 200 degrees and continue baking for one hour. Cake is done when firm to the touch.

When done, take a sharp knife and run it around the edge of the cheesecake to release it from the sides of the springform pan. Let it sit and cool completely. Cover with plastic wrap and place in refrigerator. Condensation may collect on the plastic wrap. Remove the wrap and replace so that the condensation does not drip onto the surface of the cake.

Nutritional Information (Fitday.com Calculations)

Option 1 – Counting ALL carbs, even sugar alcohols
Serving Size: 1/16 of Cheesecake
Calories: 376
Fat: 36
Sat. Fat: 21
Poly. Fat: 1
Mono. Fat: 10
Carb: 23
Fiber: 2
NET CARBS: 21
Protein: 10

Alcohol: .625

Option 2 - Counting Carbs MINUS Fiber & Sugar Alcohols
Serving Size = 1/16 of Cheesecake
Calories: 373
Fat: 36
Sat. Fat: 21
Poly. Fat: 1
Mono. Fat: 10
Carb: 9
Fiber: 3
NET CARBS: 6
Protein: 10

Alcohol: .625

Personal Note:

The combination of Splenda and Erythritol together work so well that everyone I have ever made this for thinks it’s the “real thing” and has no idea it is sugar free. Erythritol is also a fantastic sweetener that typically doesn’t give gastric distress. Also, sometimes I have to bake it for fifteen minutes longer. It depends on your oven, etc.

Maya’s Sufganiyot – Jelly Doughnuts

Ingredients:

1 TBSP Dry Yeast

2 TBSP Sugar

¾ Cup Lukewarm Milk (May replace with water for after a meat meal)

2 ½ Cups Flour

1/3 Cup Sugar (or Splenda in equal amounts)

1/8 tsp Salt

1 tsp Cinnamon

2 Egg Yolks

2 TBSP Oil (or pareve margarine)

Various Jellies (Use sugar free if desired)

Powdered (Confectioners) Sugar

Directions:

Mix Yeast, 2 tbsp Sugar and Milk. Let it sit until it begins to foam.

Mix DRY INGREDIENTS: Flour, Sugar, Salt and Cinnamon together.

Mix WET INGREDIENTS: Eggs, Oil and proofed Yeast mixture together.

Add dry mixture to wet mixture. Knead into dough until it forms a ball. If it is still sticky, add flour until you can knead the dough without it sticking to your hands.

Cover and let rise until double, or let it rise slowly in the refrigerator overnight.

Roll out risen dough to 1/8 inch thick.

Cut dough into 24 rounds with a cookie cutter or drinking glass 2 inches in diameter.

Let rise for fifteen to thirty minutes.

There are several ways to get the jelly into the doughnut

• Inject the jelly with a kitchen syringe after the doughnuts are fried.
• Put a small amount of jelly between two cut out circles and press the edges together, then dunk them in the deep fryer.
• Let the individual doughnuts rise the second time, then gently make an indentation in the top of each one. Put them in the deep fryer. The indentation should remain and you can put a dollop of jelly on the top.

While the doughnuts are rising the second time, heat the oil in your deep fryer to 375 degrees. Using Canola oil is better than Olive Oil as it has a lower smoking point.

Place doughnuts in the oil and let them fry on one side until golden brown, then turn them to fry the other side. Remove with tongs and place on paper towels to drain. Once cool, inject them with jelly if you haven’t already put the jelly inside and then sift powdered sugar over them.

Enjoy!