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Sep 9, 2009 01:46 PM

Does anyone have Molly Katzen's recipe for Challah from the NY cookbook?

I can't find my copy and I need to get it asap...the library copy is out! I feel silly buying another...does anyone have this?

Thank you!!!

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    1. re: goodhealthgourmet

      Sigh...I'm losing my mind...this may be delicious but I was thinking of Molly O'Neil...

      Thanks though! This actually looks really good...maybe just try this instead-

      You're so helpful!!!

      (BTW I've stopped working in WNY for a while so no chance to explore your friend's grill place) -

    2. Here you go: Shonna Valeska's Challah
      (paraphrased, of course)
      3 packages active dry yeast
      1/2 c warm (105-110) water
      3/4 c corn oil
      3/4 c sugar
      2 c hot water
      1 t salt
      5 large eggs
      9 c all purpose flour
      1/2 c sesame or poppy seeds (opt)
      Dissolve yeast in the warm water in a large bowl. Add the oil, sugar, hot water, salt, stir well. Mix in 4 of the eggs, and gradually stir in 4 c of the flour, gradually stir in 4 more cups of the flour, mix till smooth.
      Sprinkle remaining cup of flour on work surface, knead till smooth, about 10 min.
      Return dough to bowl, cover w damp cloth, let rise slightly 30-40 min
      Punch down. Knead 3 more min. Return to bowl, cover, let rise till double, about 1 hour.
      Punch down. Knead for 1 min. Divide in half, shape in balls, let rise 10 min.
      Preheat oven to 350. Butter 2 baking sheets
      Separate each ball into 3 balls. Roll each ball into 10-12 inch stand. Braid 3 strands into loaf. Place each loaf on prepped sheet.
      Beat remaining egg, brush each loaf with egg. Bake 30 min.
      Sprinkle with seeds if desired, bake until golden brown, another 15-25 min.
      Cool on rack.

      11 Replies
      1. re: Marge

        Eeek!!! Thank you SO much Marge!!!!! :-)

        1. re: lovessushi

          You're very welcome. I enjoy Molly's cookbook as much for the stories as the recipes. A few years ago, she and her party were at the next table at a restaurant we were having dinner at--I did not recognize Molly, but her brother, former NY Yankee Paul O'Neill. Enjoy!

          1. re: Marge

            That's her brother?? I loved watching him play when I was a kid! And yes, the stories are great in that book - I've actually read the book, from cover to cover...crazy, I know!

            BTW there is a chocolate cake recipe in that book that is simply the best I've ever had (imho)


            1. re: lovessushi

              Thanks for the tip re: the chocolate cake---the recipe in that book for caponata is the best I ever had!

              1. re: Marge

                sure - you know, I've been wanting to try caponata for the longest time...will definitely make it once I find the book!!

                1. re: Marge

                  Funny I just took out the book from my bookcase to look for a knish recipe.Wondering if I can use the leftover mashed potatoes to mix with the onions to make the knishes.

          2. re: Marge

            Hi Marge-
            Never made challa before..was going to give it a trial run this weekend. can you knead using kitchenaid mixer dough hook? 10 min seems like a long time..

            1. re: drewb123

              I have to admit to never having made this recipe--just copied it (well, paraphrased it) from the book as requested by the OP. Perhaps an experienced bread baker can answer your question (honestly, my breadmaking consists of the Bittman no knead variety only). Good luck! (and your dog is so pretty!)

              1. re: Marge

                Definitely use the dough hook. Experienced bread bakers might debate the merits of machine versus hand kneading, but we beginners won't be able to tell the difference. I always figure 10 minutes in the machine is going get a better result than me tiring out after three.

                1. re: Pei

                  I made it once - did the whole thing by hand because no kitchen aid.... I definitely did it for less than 10 minutes (I am by no means a bread baker!) and it came out really nice.

                  Marge - how is the Bittman no knead variety? I keep hearing about it but am hesitant to try-

                  1. re: lovessushi

                    I love the Bitman no knead bread, and it's sooo easy--just plan on starting the process about 24 hours in advance of when you want to serve it.