Name: Challah Bread
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings
Cuisine: jewish_american
Ingredients: 1 cup warm water (around 110°F or 43°C); 2.25 tsp active dry yeast (one 1/4-ounce packet); 0.25 cup granulated sugar (plus 1 tsp for yeast); 4.5 cup all-purpose flour (plus more for dusting); 1.5 tsp salt; 3 pcs eggs (large, divided (2 for dough, 1 for wash)); 0.25 cup vegetable oil; 2 tbsp sesame seeds (optional, for topping)

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Jewish Cholent with Challah Bread - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Soak the Beans
- Place the dried kidney and pinto beans in a large bowl. Cover with at least 3 inches of cold water.
- Let the beans soak for a minimum of 8 hours, or preferably overnight.
- After soaking, drain the beans completely and rinse them thoroughly under cold water.
2
Sear Beef and Sauté Aromatics
- Pat the beef cubes dry with paper towels. Season them generously with 1 tsp of salt and 1/2 tsp of black pepper.
- Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
- Working in batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Transfer the seared beef to a plate and set aside.
- Reduce the heat to medium. Add the chopped onions to the same skillet, scraping up any browned bits from the bottom. Sauté for 8-10 minutes until softened and deeply golden.
- Add the minced garlic and cook for another 60 seconds until fragrant.
3
Layer the Cholent
- In a 6-quart or larger slow cooker, spread the drained and rinsed beans in an even layer on the bottom.
- Sprinkle the rinsed pearl barley over the beans.
- Arrange the potato chunks in a single layer over the barley.
- Place the seared beef cubes on top of the potatoes. If using, add the beef marrow bone to the center of the pot.
- Spoon the sautéed onions and garlic evenly over the beef.
4
Add Liquid and Seasonings
- In a medium bowl, whisk together the beef broth, sweet paprika, smoked paprika, brown sugar, the remaining 1 tsp of salt, and 1/2 tsp of black pepper until well combined.
- Pour this liquid mixture evenly over the layered ingredients in the slow cooker. The liquid should come up to almost cover the contents.
- If using kishke, place it on top of all the other ingredients.
5
Slow Cook
- Cover the slow cooker with its lid. Set it to the LOW setting.
- Cook for 10 to 12 hours, or overnight. Avoid lifting the lid during cooking, as this releases heat and moisture.
- The cholent is ready when the stew is thick, the beans are creamy, and the meat and potatoes are fall-apart tender.
6
Serve
- Before serving, gently stir the cholent to combine the layers. If you used a marrow bone, you can scoop out the rich marrow and stir it into the stew.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the hot cholent into bowls and serve immediately.

Ingredients

1 cup warm water (around 110°F or 43°C)
2.25 tsp active dry yeast (one 1/4-ounce packet)
0.25 cup granulated sugar (plus 1 tsp for yeast)
4.5 cup all-purpose flour (plus more for dusting)
1.5 tsp salt
3 pcs eggs (large, divided (2 for dough, 1 for wash))
0.25 cup vegetable oil
2 tbsp sesame seeds (optional, for topping)

Instructions

1
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy and bubbly.
2
Mix the dough: In a large mixing bowl, whisk together the all-purpose flour, the remaining 1/4 cup of sugar, and the salt. Make a well in the center of the dry ingredients. Pour the foamy yeast mixture into the well, along with 2 of the eggs (lightly beaten) and the vegetable oil. Using a wooden spoon or spatula, mix everything together until a shaggy dough forms.
3
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth, soft, and elastic.
4
Let the dough rise (First Proof): Lightly oil a clean large bowl and place the kneaded dough inside, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until it has doubled in size.
5
Shape the loaves: Gently punch down the risen dough to release the air. Divide it into two equal halves. Take one half and divide it into three equal pieces. Roll each piece into a rope about 12-14 inches long. Line up the three ropes side-by-side and pinch the top ends together firmly. Braid the ropes together just like braiding hair. Pinch the bottom ends together to seal the braid. Repeat with the second half of the dough to create a second loaf.
6
Let the loaves rise (Second Proof): Place the braided loaves on a large baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a kitchen towel. Let them rise for another 45-60 minutes, until they look puffy.
7
Prepare for baking: While the loaves are rising, preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the entire surface of both loaves with the egg wash. This will give them a beautiful shine. If desired, sprinkle with sesame or poppy seeds.
8
Bake the challah: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The bread is done when it's a deep golden brown and sounds hollow when you tap the bottom. The internal temperature should be around 190°F (88°C).
9
Cool and serve: Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing and serving.

Jewish Cholent with Challah Bread

Nutrition per Serving

Recipes in this Meal

1. Jewish Cholent

Ingredients

2. Challah Bread

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About Jewish Cholent with Challah Bread

Instructions

Ingredients

Instructions