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

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lovessushi Sep 9, 2009 01:46 PM

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. goodhealthgourmet RE: lovessushi Sep 9, 2009 01:54 PM

    is this the one?
    http://www.molliekatzen.com/recipes/r...

    1 Reply
    1. re: goodhealthgourmet
      l
      lovessushi RE: goodhealthgourmet Sep 9, 2009 02:27 PM

      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. Marge RE: lovessushi Sep 9, 2009 02:46 PM

      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
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        lovessushi RE: Marge Sep 9, 2009 08:27 PM

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

        1. re: lovessushi
          Marge RE: lovessushi Sep 10, 2009 04:49 AM

          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
            l
            lovessushi RE: Marge Sep 10, 2009 02:23 PM

            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
              Marge RE: lovessushi Sep 10, 2009 03:54 PM

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

              1. re: Marge
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                lovessushi RE: Marge Sep 10, 2009 09:36 PM

                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
                  c
                  classylady RE: Marge Sep 12, 2009 08:27 AM

                  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
            drewb123 RE: Marge Sep 10, 2009 03:49 PM

            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
              Marge RE: drewb123 Sep 10, 2009 03:53 PM

              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
                Pei RE: Marge Sep 10, 2009 06:42 PM

                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
                  l
                  lovessushi RE: Pei Sep 10, 2009 09:38 PM

                  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
                    Marge RE: lovessushi Sep 11, 2009 06:16 AM

                    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.

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