It might surprise you to know that I have never tasted challah. I live in a regional area outside of Sydney and we don't have any Jewish bakeries nearby (what a pity). I am inspired by your beautiful photos and might make my own one day. They look delicious. Thanks for another wonderful post.
Thanks, Marg! I would love to visit Australia sometime. I love learning just a little about it through your posts. Some of the baked goods I’ve read about seem to have a strong British heritage, like the country itself.
I’m not that surprised that challah isn’t readily available near you if there isn’t a Jewish population with Eastern European roots. That area of the world is the source of much of the Jewish food I grew up with and so often reference (rye bread, blintzes, kugel, etc.).
I hope you do give challah a try one day. It’s really surprisingly easy and fun to make. It’s similar to brioche in being enriched with eggs and sugar, but instead of butter it usually is made with oil. The distinguishing feature is that it’s often braided—and that’s also what makes it so much fun to make. I've seen elaborate versions that completely blow my mind, but I’m not that skillful. I’m just glad when I can achieve a pretty six-strand loaf that doesn’t unravel in the oven and end up looking like a Medusa’s head! Thanks again for your comment, Marg!
Thanks, Patricia! You were the original inspiration for the post and I neglected to say so in my original post that was emailed to subscribers. I've just updated it to amend that mistake and also added a link to your plum frangipane recipe, which I intend to try very soon! I also tried a second version of the cake omitting the cornstarch and using all flour. I actually like it better.
Note: Occasionally I make updates in my posts if I get things wrong or feel something is misleading. In the comments below, A fellow blogger and faithful reader, Annette Laing, points out that she couldn't figure out how I managed to craft a raisin challah in the picture I posted without any visible raisins. Of course I realized it was an old picture of a past challah I'd made without raisins. So I switched out the photo for a lovely raisin challah from our local bakery--not homemade but quite delicious!
Thank you for connecting food, friends, and family in such a meaningful way. You've reminded me of the baked apples that my mom used to make. How grand that you have your mother's recipes!
Thanks, Vicki! Baking some apples is next on my list. I do have my mother's tattered recipe book, but I don't believe this recipe is in there. But I do have a clear memory of her coring apples--I bet they were green pippins, which you can't find around here anymore--and filling them with sugar, raisins and cinnamon. When you took them out of the oven, some of the sugar had dripped through and caramelized on the pan. That was always my favorite part.
That's one showstopping challah! I'm intrigued that we can't see the raisins, though: How did you do that?
Also, curses, because you made me want to spend the day baking and I don't have the time. I just learned from you about Trader Joe's grain mix, so now I have to go there, too.😂 Thanks for the great recipes, and Shana Tova!
It's possible the raisins aren't there and this is just wishful remembering on my part. This is a picture of a previous challah I made, so I don't know. I almost always put them in, but at this point, the challah is long gone! That TJ's grain mix really worked beautifully in the granola. I'm sure it's delicious as a cooked cereal too--and great for baking for the gluten-free folks in your life. I can't imagine you have ANY time to bake, Annette, with all the in-depth writing and research you do! Thanks so much for commenting!
Aha! Darn. I thought you'd discovered the secret of preventing raisins floating to the top of baked goods and burning, ending up looking like rabbit droppings. 😂 🐰
I always make some time to bake, because I hate spending the $ on quality baked goods, and the bad ones aren't worth the calories!
Inspiring ! I do make Apple strudel but the recipe uses premade dough and is from a children’s book, which is why I tried it since it was less intimidating
I believe my mother made it with pie dough, but I've been looking at recipes and thinking I may give it a whirl. If I do, you'll read all about it! L'Shana Tovah to you and Allen!
It might surprise you to know that I have never tasted challah. I live in a regional area outside of Sydney and we don't have any Jewish bakeries nearby (what a pity). I am inspired by your beautiful photos and might make my own one day. They look delicious. Thanks for another wonderful post.
Thanks, Marg! I would love to visit Australia sometime. I love learning just a little about it through your posts. Some of the baked goods I’ve read about seem to have a strong British heritage, like the country itself.
I’m not that surprised that challah isn’t readily available near you if there isn’t a Jewish population with Eastern European roots. That area of the world is the source of much of the Jewish food I grew up with and so often reference (rye bread, blintzes, kugel, etc.).
I hope you do give challah a try one day. It’s really surprisingly easy and fun to make. It’s similar to brioche in being enriched with eggs and sugar, but instead of butter it usually is made with oil. The distinguishing feature is that it’s often braided—and that’s also what makes it so much fun to make. I've seen elaborate versions that completely blow my mind, but I’m not that skillful. I’m just glad when I can achieve a pretty six-strand loaf that doesn’t unravel in the oven and end up looking like a Medusa’s head! Thanks again for your comment, Marg!
Glad you combined the apples with almond paste like we discussed. A great combination. The German Apple Almond Cake looks yummy.
Thanks, Patricia! You were the original inspiration for the post and I neglected to say so in my original post that was emailed to subscribers. I've just updated it to amend that mistake and also added a link to your plum frangipane recipe, which I intend to try very soon! I also tried a second version of the cake omitting the cornstarch and using all flour. I actually like it better.
Note: Occasionally I make updates in my posts if I get things wrong or feel something is misleading. In the comments below, A fellow blogger and faithful reader, Annette Laing, points out that she couldn't figure out how I managed to craft a raisin challah in the picture I posted without any visible raisins. Of course I realized it was an old picture of a past challah I'd made without raisins. So I switched out the photo for a lovely raisin challah from our local bakery--not homemade but quite delicious!
Such a beautiful post, Ruth, and thank you so much for the shout-out! Happy Rosh Hashanah to you, Jeff and all the family. 🍎❤️
Thanks and you're welcome, Jolene! I will definitely be giving that Tarte Tatin a try soon! And thanks for the good wishes for Rosh Hashanah!😘
What a lovely post Ruth, I'll attempt the apple and almond cake!
Thanks, Sinù! I'd love to hear how it turns out!💝
I'll keep you posted 😘
Thank you for connecting food, friends, and family in such a meaningful way. You've reminded me of the baked apples that my mom used to make. How grand that you have your mother's recipes!
Thanks, Vicki! Baking some apples is next on my list. I do have my mother's tattered recipe book, but I don't believe this recipe is in there. But I do have a clear memory of her coring apples--I bet they were green pippins, which you can't find around here anymore--and filling them with sugar, raisins and cinnamon. When you took them out of the oven, some of the sugar had dripped through and caramelized on the pan. That was always my favorite part.
That's one showstopping challah! I'm intrigued that we can't see the raisins, though: How did you do that?
Also, curses, because you made me want to spend the day baking and I don't have the time. I just learned from you about Trader Joe's grain mix, so now I have to go there, too.😂 Thanks for the great recipes, and Shana Tova!
It's possible the raisins aren't there and this is just wishful remembering on my part. This is a picture of a previous challah I made, so I don't know. I almost always put them in, but at this point, the challah is long gone! That TJ's grain mix really worked beautifully in the granola. I'm sure it's delicious as a cooked cereal too--and great for baking for the gluten-free folks in your life. I can't imagine you have ANY time to bake, Annette, with all the in-depth writing and research you do! Thanks so much for commenting!
Aha! Darn. I thought you'd discovered the secret of preventing raisins floating to the top of baked goods and burning, ending up looking like rabbit droppings. 😂 🐰
I always make some time to bake, because I hate spending the $ on quality baked goods, and the bad ones aren't worth the calories!
Inspiring ! I do make Apple strudel but the recipe uses premade dough and is from a children’s book, which is why I tried it since it was less intimidating
I believe my mother made it with pie dough, but I've been looking at recipes and thinking I may give it a whirl. If I do, you'll read all about it! L'Shana Tovah to you and Allen!
Oh, my mouth is watering. Everything you wrote about sounds delicious!
Thanks, Judy! I'll be sharing some of the goodies with you shortly, I'm sure!