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Jake Cohen Challah

Jake Cohen Challah Recipe

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.
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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Side Dish
Cuisine: Jewish
Keyword: jake cohen challah recipe
Servings: 4
Calories: 140kcal

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

Calories: 140kcal
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