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#1
03-11-2003, 06:24 AM
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 Just for the challah vit! I have been testing recipes for forthcoming book on breds of the Diaspora. I had no idea that there were so many variations on the challah thing. Sweet and savory, all different shapes and sizes and stories to match. This is before even considering babkas and other cousins. What are peoples favorite Jewish breads?
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net      |
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#3
03-11-2003, 02:46 PM
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| So far... Apple Challah Babka Barbari Churek Rosca Moroccan Purim Bread Savory Olive Oil Challah Semolina Challah Various "regular" challahs and for Vivian... Pan de Horiadaki On my own I'm playing with a wild yeast version of the Olive Oil Challah. First attempt was fair at best.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net Last edited by KyleW : 03-11-2003 at 02:52 PM. |
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#4
03-11-2003, 03:41 PM
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 Kyle, any versions with saffron? I've read some include that. I have my grandmother's recipe- sort of. She never measured, of course, so my mom watched her bake three batches in various types of weather, and came up with a 'compromise' version which I was instructed to tweak as necessary. The memory of my Baubie's hands in the dough are vivid and evoke strong emotions. You've inspired me to pull out her breadboard and get some fresh yeast! Are you aware of the custom of baking two loaves for the Sabbath? And of shaping variations? My grandmother's New Year challah was round (of course), with the tail pulled up on top and cut to look like a little hand, blessing the bread. It's another very fond childhood memory. I'm sure Cape Chef will have plenty to say about bagels and bialys!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#5
03-11-2003, 04:43 PM
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| the shaping has been rather traditional. One notable exception has been Haman, pictured below. Isn't Purim next week? 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#6
03-11-2003, 05:36 PM
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| Wow, Kyle. Pass the butter!  Yes, Purim is almost upon us. The Fast of Esther is on March 17; Purim itself is the next day, and Shushan Purim, celebrated in Israel, is the 19th. Making any hamentaschen, anyone? What's your favorite filling? I'm partial to a soft dough (with orange juice in it) and prune or poppyseed (mohn) filling. Kyle, I've never seen a loaf like the one above. What are its origins? I have a rather parochial Eastern European take on things, and am delighted to learn of other traditions.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#7
03-11-2003, 05:44 PM
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| My sources tell me it is Moroccan. It's called Haman's Eyes and the eggs are his eyes, x'ed out for bad behavior. THe eggs are hard cooked and then baked into the bread. The dough has anise, almond, raisins etc. IT very tasty.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#8
03-11-2003, 07:02 PM
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| Great story. A tasty way to show the requisite scorn for a villian!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#10
03-12-2003, 04:59 AM
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| I'm told that barbari is an every day bread in Iran. It's about 1/4" high. 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#11
03-12-2003, 06:12 AM
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| What is the topping? It looks something like the traditional Bialy filling of poppy seed and onion.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#12
03-12-2003, 07:06 AM
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| The onions would be a nice addition. This is an egg wash with poppy and sesame seeds.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#13
03-12-2003, 07:23 PM
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| Yum. Like an "everything" focaccia. The photos are a helpful addition, and the breads are so pretty. Thanks for sharing them. I'm curious about the churek too. It also sounds middle eastern. (I'm hoping to see more pictures  ). |
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#14
03-12-2003, 07:35 PM
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| Your wish... Churek is rumored to be a traditional Sabath bread. 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net Last edited by KyleW : 03-12-2003 at 08:21 PM. |
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#15
03-12-2003, 08:19 PM
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| i'm just curious, who on cheftalk is jewish. I'm surprised to see so many people that seem knowledgable about the food and traditions. Maybe this isn't the right thread for the question but whatever. Ron |
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