Apple, Honey and Pomegranate Challah!

Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.

 

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012. Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US. 

 
I’m so excited to join the Rosh Hashanah Blogger Party! Special thanks to Miriam at overtimecook.com and Jessie from jessiekaufman.com for putting this all together!

I’ve tried to push the envelope for a fun apple challah recipe for the holidays! Adding pomegranates takes it over.the.edge! I may have had to break into it to taste! Yum! Yum! With a drizzle of extra honey, what could be better?

Feel free to use your favorite challah dough recipes – egg, water, whole wheat, or even store bought frozen. What I love about this recipe is it’s ease! I’m now working very fulltime, with a long commute to boot (and loving it all!). Baking challah weekly isn’t something I haven’t been able to work into the schedule, unfortunately! So when I was introduced to a  new item on the market, Viola! Hallah! I couldn’t have been more excited! Little mess, little fuss, great results!

Apple, Honey and Pomegranate Challah!
 

Ingredients
  • Challah dough
  • 1 apple, peeled and diced smalled
  • ½ teaspoon of cinnamon
  • ½ cup pomegranate seeds
  • egg white or honey

Instructions
  1. Sprinkle cinnamon on the diced apples and add pomegranates. If you have a hard time finding pomegranates, go ahead and use pomegranate flavored craisins!
  2. Roll challah dough into a long and thin strip. You can either use a rolling pin, or your finger tips!
  3. Add the apple and pomegranate mixture all over the dough. Along the long side of the dough, pinch the edges so the mixture is enclosed.
  4. Roll the dough into a round challah, place into a round tin, or on a parchment lined cookie sheet.
  5. Brush with egg white and bake for 25 minutes, until golden brown.
  6. While warm, drizzle with honey and enjoy!

 

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:

Challah and Bread:
Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelley of The Kosher Home made Apple, Honey and Pomegranate Challah!

Sides, Salads and Starters: 
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Shulie of Food Wanderings made Rosh Hashanah Salad
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel
This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email holidayblogparties@gmail.com.

Chocolate Caramel Challah? YES, PLEASE!

I have been reading The Challah Blog for a while now, and am loving the creations that The
Hazz and The Mrs.
come up with!

Nothing blew me away more than the Chocolate Caramel Challah! Just the word caramel makes me weak at the knees.

The Mrs. makes this challah with her Basic Challah Recipe and a bunch of add ins!

This looks TO. DIE. FOR.

Chocolate Caramel Challah? YES, PLEASE!
Challah
 

Ingredients
  • ¾ c water
  • 2 tsp active dry yeast
  • 1½ tbsp honey
  • 2 eggs plus 1 more for egg wash
  • ¼ c vegetable oil
  • 3 c flour
  • 1¼ tsp salt

Instructions
  1. The Mrs. gives great directions….
  2. Place very warm (but not hot, I usually let me faucet run for a bit) water in mixing bowl. Add yeast and honey, mixing lightly.
  3. Allow to sit for 10 minutes or so… I usually do less… until you see little eruptions.
  4. Add eggs and vegetable oil and mix with wood spoon.
  5. If you have a stand mixer, add flour and salt and beat with dough hook. Remember: salt kills yeast. Don’t put the salt in with the yeast. Wait until you’ve added some of the flour.
  6. If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in (5-10 minutes of beating). Turn the ball out onto a floured work surface and punch a few times until very smooth.
  7. Place in oiled bowl and cover in plastic wrap or a towel.
  8. Allow to rise at least one hour, preferrably more, until dough has doubled in size. I only do one rise as a ball, but you can do more. I’m not convinced it does much to the texture but some people swear by it.
  9. Punch down the ball in the bowl and remove. Punch out all air bubbles. Braid in your preferred method. Allow to rise 20-30 minutes. Top with an egg wash (I use the yolk and white) and sesame or poppy seeds if you like.
  10. Bake at 350 for 25-30 minutes. You can use a bread thermometer (180-200 degrees) or poke at the seams. If they seem doughy, give it more time. You can always add foil if the top seems like its browning too fast.
  11. I often have to foil five- and six-stranded challot because they’re so much fatter.

Photo Credit: The Challah Blog
Recipe Credit: The Challah Blog

Floral Challah!

When I first saw this picture on Pinterest, my first thought was of course for Shavuot! What would be more gorgeous than to uncover the challah cover to 2 of these beauties!

Of course, you can use your favorite challah recipe, but Maya from foodivakitchen shows a phenomenal step by step instructions on assembling this challah.

Here is a sneak preview!

One of my favorite blogs The Challah Blog has some incredible (and VERY original!) recipes and shapes every week! Here is her basic challah recipe. Enjoy!

Floral Challah using a basic challah recipe
 

Ingredients
  • 1¼ c water
  • 1 tbsp active dry or instant yeast
  • 3 tbsp honey
  • 3 eggs + 1 egg for wash
  • ½ c neutral oil (we use canola, but vegetable is fine)
  • 6 c bread flour
  • 2 tsp salt
  • sesame or poppy seeds or cinnamon sugar for topping (optional)

Instructions
  1. While I would usually include the instructions here, The Mrs. (as she is affectionately known on her blog!) has given an incredible step by step. I suggest you check it out at: http://www.thechallahblog.com/2011/01/basic-challah-recipe-1-with-honey.html