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RECIPES
Elevate your challah experience with this antipasto challah, a savory bite that brings the vibrant flavors of Italian antipasto platter right into the dough. Infused with sweet potatoes, red peppers, red onions, and aromatic herbs, each bite offers a delightful burst of Mediterranean goodness.
Antipasto Challah
Yields: 3 large challahs
Ingredients:
2 tbsp. active dry yeast or 25g fresh yeast
2½ cups (520ml) lukewarm water
1 tbsp. sugar
1 kg (8 cups) flour (or whole flour)
1 tbsp. fine sea salt
1/4 cup (60ml) olive oil
For the Antipasto:
1 large red bell pepper
1 large sweet potato
2 red onions
2 tbsp. olive oil
1 tbsp. sea salt
For the Topping:
1 large egg, beaten (for brushing)
Instructions:
1. In a mixing bowl, combine yeast, water, and sugar. Let the yeast mixture rest for about 10 minutes until foamy. Add flour and salt.
2. Using a dough hook knead on a low speed for about 10 minutes. Slowly add in the oil until the dough comes together and is smooth.
3. Cover the dough in a greased bowl, cover, and let it rise for 1½ hours until doubles in volume.
4. Preheat oven to 350°F (180°C/ fan on/convection mode).
5. Dice vegetables into medium sized cubes, drizzle with olive oil and sprinkle with sea salt. Bake for 30 minutes until soft. Let cool
6. Punch down the dough, divide into 9 or 12 equal sized portions. Let them rest for 15 minutes and then roll each portion into a long strand. Flatten each strip and spread antipasto evenly inside. Roll the strips into ropes and form braids of 3 strands each.
7. Place the braided loaves onto a lined baking sheet. Brush the tops with beaten egg. Allow the loaves to rise for 40 minutes until almost doubles in size.
8. Bake the challahs at 350°F (180°C/ fan on/convection mode) for 15 - 20 minutes until the challahs are golden brown.
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RECIPES
Build Your Rosh Hashanah Board
I went with the classic items (apples and honey, duh) and added a few of my favorite fall things. Round item’s are special for this holiday, they symbolize the circle of life and the new year. I used a round board, round challah, round bowl for honey, round piece of Brie, and a whole pomegranate for garnish. And yes, guests are totally welcome to eat the pomegranate.
Note: if you are going somewhere kosher and there is meat being served for dinner, you will want to forego the cheese and add in more apples, dried fruit and nuts.
Cheese
- Brie wheel
- Blue cheese
Carbs
- Challah bread
- Crackers
Produce
- Red apples, sliced
- Green apples, sliced
- Green figs
- Dried apricots
- Blueberries
- Raspberries
- Pomegranate slices
- Dried orange slices
- Dried persimmon slices
Accoutrements
- Raw honey
- Whole walnuts
- Honey comb, for garnish
- Fresh rosemary, for garnish
Directions
- Start by placing the cheeses and bowl of honey evenly spaced throughout the board.
- Fan the crackers out around one or two of the items on the board, then add the apple slices next to their complimentary cheeses. Add the berries, figs, walnuts, orange slices, and pomegranate slices throughout the board, being sure to break up similar colors.
- Add the orange and persimmon slices and apricots around the edge of the board, then garnish with rosemary and add the honeycomb to the top of the brie.
- Serve remaining crackers and bread on the side.
