Last Updated on January 8, 2024
Challah is a traditional Jewish bread, generally served on the Sabbath and other holidays. It is a sweet, eggy bread, braided together for a beautiful presentation. In recent years, Chef Jake Cohen has become renowned for his unique take on the classic Challah recipe.
His Jake Cohen Challah is a delicious twist on the classic that is sure to satisfy the taste buds of both traditionalists and foodies alike.
In this blog post, we will take a look at what makes Jake Cohen Challah so special, what it tastes like, the ingredients and directions, as well as some tips for getting the most out of this recipe.
What is the Jake Cohen Challah?
Former food editor of Time Out New York and Tasting Table, JAKE COHEN is currently the editorial director of FeedFeed. He has contributed articles to various magazines and websites, such as Saveur and Food52. In New York City, he resides with his spouse, Alex.
Jake has various famous dishes but The Jake Cohen Challah is a unique twist on the classic Jewish bread that is created by him. This unique recipe uses a combination of traditional ingredients, such as eggs and honey, as well as modern additions, such as Greek yogurt and rosemary, to create a delicious and flavorful Challah.
The end result is a Challah that is both delicious and beautiful, with a unique flavor that has been praised by both traditionalists and foodies alike.
What Does it Taste Like?
The Jake Cohen Challah has a unique flavor that is both sweet and savory. The flavors of the eggs and honey combine to create a sweet base, while the Greek yogurt and rosemary add a hint of savory depth. The end result is a Challah that is both sweet and savory, with a unique flavor that is sure to please.
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The Ingredients
- Freshly Minced Thyme: Adds a fragrant, earthy taste and aroma, enhancing the overall herbal profile.
- Artisanal Challah Bread: Offers a soft and rich texture, providing a contrast to the sourdough loaf in the stuffing.
- Sweet Apples: Brings a natural sweetness and fruity flavor, enhancing the taste profile of the stuffing.
- Creamy Cultured Butter: Adds richness and a buttery flavor to the stuffing, enhancing its taste and texture.
- Thinly Sliced Medium Leeks: Provides a mild onion-like flavor, adding aromatic essence to the dish.
- Rustic Sourdough Loaf: Adds depth of flavor and texture to the stuffing mixture.
- Kosher Salt to Personal Taste: Seasoning that brings out the flavors of other ingredients and enhances overall taste.
- Freshly Ground Black Pepper to Taste Preferences: Adds a peppery and spicy note, balancing the flavors of the dish.
- Finely Chopped Medium Carrots: Brings sweetness and color to the stuffing, providing a balance of flavors.
- Crisp Celery: Offers a fresh, crunchy texture and a slightly bitter taste, contributing to the overall savory profile.
- Fragrant Parsnips: Adds a sweet, earthy flavor to the stuffing, enhancing its depth and complexity.
- Minced Fresh Sage Leaves: Imparts an earthy, herby aroma and flavor, complementing the other ingredients.
- Cloves Finely Minced Garlic: Brings a pungent and aromatic flavor, elevating the savory notes of the stuffing.
- Nutrient-Rich Vegetable Stock: Provides moisture and additional savory depth to the stuffing mixture.
- Refreshing Apple Cider: Adds a sweet and tangy flavor, enhancing the overall taste profile of the stuffing.
- Sliced Almonds: Brings a crunchy texture and nutty flavor, offering contrast to the softness of the stuffing.
- Luxurious Heavy Cream: Adds richness and creaminess to the stuffing, contributing to its texture and flavor.
- Apple Cider Vinegar: Offers a tangy and slightly sweet flavor, adding complexity to the stuffing.
- Finely Minced Fresh Parsley: Provides a fresh, herbaceous taste and brightens the overall dish.
- Free-Range Eggs: Acts as a binder, binding the ingredients together and providing structure to the stuffing.
Directions
Step 1: Prepare Bread Cubes:
Preheat Oven: Preheat the oven to 350°F (175°C).
Cube Bread: Take the 2-pound Rustic Sourdough Loaf and 2-pound Artisanal Challah Bread. Cut them into bite-sized pieces or cubes. Spread the bread cubes evenly on baking sheets.
Bake Bread:
- Place the baking sheets in the preheated oven.
- Bake the bread cubes until they turn slightly crispy, approximately 15-20 minutes.
- Once done, remove the baking sheets from the oven and set the bread cubes aside to cool.
Step 2: Prepare Vegetables:
Saute Vegetables:
- In a large skillet over medium heat, melt two sticks of butter.
- Add the thinly sliced leeks, chopped carrots, celery, and parsnips to the skillet.
- Sauté the vegetables until they are softened, typically around 8-10 minutes.
Season and Add Aromatics:
- Add the minced garlic, sage, and thyme to the sautéed vegetables.
- Cook for an additional 2 minutes, stirring occasionally.
- Season the mixture with kosher salt and freshly ground black pepper according to your taste.
Step 3: Prepare Wet Ingredients:
Whisk Wet Ingredients:
In a separate mixing bowl, whisk together the vegetable stock, apple cider, heavy cream, eggs, and apple cider vinegar until well combined.
Step 4: Combine Ingredients:
Mix Bread and Vegetables:
- In a large mixing bowl, combine the cooled toasted bread cubes, sautéed vegetable mixture, sliced almonds, and minced parsley.
- Pour the whisked wet ingredients over the bread and vegetable mixture in the bowl.
Gently Toss and Coat: Gently toss all the ingredients together until the bread cubes are thoroughly coated with the vegetable and wet mixture.
Step 5: Bake:
Prepare Baking Dish: Grease a baking dish with butter or cooking spray.
Transfer Mixture: Transfer the combined mixture into the prepared baking dish, spreading it evenly.
Cover and Bake:
- Cover the baking dish with foil and place it in the preheated oven.
- Bake the dish for 30-40 minutes.
Final Baking: Remove the foil cover and bake for an additional 15-20 minutes or until the top turns golden brown and the pudding/stuffing sets.
Step 6: Serve:
Rest and Serve:
- Allow the baked dish to rest for a few minutes before serving.
- Serve the savory bread pudding/stuffing warm as a delicious side dish for any meal.
Tips
Making the Jake Cohen Challah is a relatively simple process, but here are a few tips to help you get the most out of this recipe:
• Be sure to use warm water when combining the wet ingredients; cold water can slow down the proofing process.
• If the dough seems too wet, add a little additional flour until it is a soft and workable consistency.
• Don’t be afraid to play around with the flavors! You can add additional herbs, spices, or other flavorings to make the Jake Cohen Challah your own.
• Let the Challah cool completely before slicing; this will help keep its shape.
• For a sweeter Challah, add a little more honey or sugar to the dough.
Nutrition Information
One slice of Jake Cohen Challah contains approximately 140 calories, 2.5 grams of fat, 25 grams of carbohydrates, and 4 grams of protein.
What to Serve with Jake Cohen Challah?
The Jake Cohen Challah pairs nicely with a variety of dishes. Here are a few suggestions for what to serve with the Jake Cohen Challah:
• Cream cheese and jam
• Soup or stew
• Fresh fruit
• Salads
• Fried eggs
• Cheese and crackers
• Pesto
How to Store Leftover Jake Cohen Challah?
The Jake Cohen Challah is best enjoyed the day it is made, but leftovers will keep for up to 3 days. To store, wrap the Challah in plastic wrap or foil and store at room temperature.
What Other Substitutes Can I Use in Jake Cohen Challah?
If you don’t have all of the ingredients on hand, there are a few substitutions you can make to the Jake Cohen Challah. Here are a few ideas:
• Instead of Greek yogurt, you can use plain yogurt or sour cream.
• Instead of honey, you can use maple syrup or agave nectar.
• Instead of fresh rosemary, you can use dried rosemary or other herbs and spices.
Equipment
- Oven
- Skillet
- Baking dish
- Mixing bowl
- cutting board
Ingredients
- 1 ½ Cups Sliced Almonds
- 2- pound Rustic Sourdough Loaf
- 4 Cups Nutrient-Rich Vegetable Stock
- 8 Free-Range Eggs
- 2 Sticks Creamy Cultured Butter
- Kosher Salt to Personal Taste
- 4 Finely Chopped Medium Carrots
- 1 Cup Finely Minced Fresh Parsley
- 4 Stalks of Crisp Celery
- 2 Chopped Sweet Apples
- 4 Fragrant Parsnips
- 2 Tablespoons Minced Fresh Sage Leaves
- 4 Tablespoons Freshly Minced Thyme
- 6 Cloves Finely Minced Garlic
- 4 Cups of Refreshing Apple Cider
- 6 Delicately Thinly Sliced Medium Leeks
- 1 Cup Luxurious Heavy Cream
- 2 Tablespoons Apple Cider Vinegar
- Freshly Ground Black Pepper to Taste Preferences
- 2- pound Artisanal Challah Bread
Instructions
- Preheat oven to 350°F (175°C).
- Cube the Rustic Sourdough Loaf and Artisanal Challah Bread into bite-sized pieces. Spread on baking sheets and bake until slightly crispy, about 15-20 minutes. Remove and set aside to cool.
- In a large skillet over medium heat, melt one stick of butter. Add thinly sliced leeks, chopped carrots, celery, and parsnips. Cook until softened, about 8-10 minutes.
- Add minced garlic, sage, and thyme. Cook for an additional 2 minutes. Season with salt and pepper to taste.
- In a separate bowl, whisk together vegetable stock, apple cider, heavy cream, eggs, and apple cider vinegar.
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, sliced almonds, minced parsley, and the wet mixture. Toss gently until well combined and the bread is thoroughly coated.
- Grease a baking dish and transfer the mixture into it. Cover with foil and bake for 30-40 minutes.
- Remove foil and bake for an additional 15-20 minutes or until the top is golden brown and the pudding/stuffing is set.
- Allow it to rest for a few minutes before serving. Serve warm as a side dish for a delightful meal.
Notes
- Be sure to use warm water when combining the wet ingredients; cold water can slow down the proofing process.
- If the dough seems too wet, add a little additional flour until it is a soft and workable consistency.
- Don’t be afraid to play around with the flavors! You can add additional herbs, spices, or other flavorings to make the Jake Cohen Challah your own.
- Let the Challah cool completely before slicing; this will help keep its shape.
- For a sweeter Challah, add a little more honey or sugar to the dough.
Nutrition
Frequently Asked Questions
Q1: Is the Jake Cohen Challah recipe vegan?
A1: No, the Jake Cohen Challah is not vegan. The recipe calls for eggs and honey, which are not vegan-friendly ingredients.
Q2: Can I make the Jake Cohen Challah without yeast?
A2: No, the recipe calls for active dry yeast, which is necessary for the Challah to rise.
Q3: Can I freeze the Jake Cohen Challah?
A3: Yes, you can freeze the Jake Cohen Challah. Wrap the Challah tightly in plastic wrap and freeze for up to 3 months.
Q4: How long will the Jake Cohen Challah last?
A4: The Jake Cohen Challah will last for up to 3 days at room temperature, or up to 3 months in the freezer.
Q5: Can I use a different type of flour for the Jake Cohen Challah?
A5: Yes, you can use a different type of flour for the Jake Cohen Challah. Whole wheat flour, spelt flour, or a gluten-free flour blend will all work well.
Q6: Can I make the Jake Cohen Challah without rosemary?
A6: Yes, you can make the Jake Cohen Challah without rosemary. You can use other herbs and spices, such as thyme, oregano, or basil, or leave the herbs out entirely for a plain Challah.
Conclusion
The Jake Cohen Challah is a unique twist on the classic Jewish bread, created by renowned chef Jake Cohen. This delicious recipe combines traditional ingredients, such as eggs and honey, with modern additions, such as Greek yogurt and rosemary, to create a Challah that is both delicious and beautiful.
By following the simple steps outlined in this blog post, you can easily make the Jake Cohen Challah at home. So what are you waiting for Get baking!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
