Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Teacher, Cookbook Author, Food Editor and Culinary Lecturer. Today I am going to share with you recipes for Rosh Hashanah and Yom Kippur, things that are traditionally made and my recipes can be made ahead and frozen. Right now, I am going to show you how to finish our challah and get it ready for the oven.
We are going to begin by taking an egg yolk mixed with a teaspoon of water and pastry brush, and we are just going to brush it all over. This is going to give it that nice golden color, we are brushing it all around. Now this is going into a preheated, 400 degree oven for five minutes. Then we're going to turn the oven down to 350 and let the challah continue baking another 20-25 minutes, maybe longer, it's going to depend and the secret I got from Jackie Ben-Efraim since this is her recipe is that every five minute you spritz the challah with some water. This is just Evian mineral water or you can just use a water container that you used for flour. So, we're going to stick this in the oven and be right back.
Challah is done. Now, I'm going to show you how I tell if a challah is ready. First thing we do is knock, if it sounds kind of hollow, it's most likely done. The second thing I do is always check the bottom, make sure it's golden brown. Now we're going to let it cool and get ready for the holiday. Now challahs can be made two ways, coiled or braided. This challah and this little challah were just coiled, the other two challahs were braided, as I showed you before.
Now if you don't want to make your own challah, you can buy them in the Freezer Department or your Kosher-mart, you will find wonderful frozen challahs. All you have to do is take them home, put then on the pan, bake them, and a wonderful aroma of baked challah will be right there to help you with your Shabbats or your holiday.
Now, we're going to go and learn how to make Eileen's fabulous noodle kugel recipe, the only kugel I love.