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ROSH HASHANAH AND YOM KIPPUR 2007    by Sheilah Kaufman

Here are some interesting new takes on old favorites. Happy New Year.

HOLYDAY CHALLAH

This special challah is from Kim Ode and in her book Baking With The St. Paul Bread Club (Minn. Historical Society Press). In this book she demystifies the ancient art of  bread baking.  There are special sections on “Bread wisdom for beginners and others” and “ A Few of Our Favorite Things.” 

Makes 1 very large loaf or two medium loaves

• 1/ 2 tablespoon active dry yeast
• 1 cup water
• 1 cup all-purpose flour
• 1/ 2 cup water
• 3/ 4 cup honey
• 1 tablespoon olive oil
• 3 large eggs, lightly beaten
• 2 1/ 2 to 3 1/ 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/ 2 tablespoon salt
• 1 cup raisins or other dried fruit, if desired
• 1 large egg mixed with 1 teaspoon of water for egg wash
• Poppy seeds or sesame seeds to scatter

The night (or 6 to 8 hours) before baking, make a poolish by combining yeast, 1 cup water, and 1 cup all-purpose flour. Mix thoroughly, cover with plastic wrap and let sit in a draft-free place.
The next day, combine poolish, 1/2 cup water, honey, olive oil, and eggs in a large bowl. Mix in all-purpose and wheat flour 1 cup at a time until dough forms a ball. Add salt, and turn out onto lightly-floured surface. Knead until dough is smooth and springy, adding flour as needed, but no more than necessary. Dough should remain a bit sticky. If you want to add raisins or dried fruit, knead them in now. Place dough in a floured bowl, turning to coat top, cover with plastic wrap, and let rise until doubled, about 1 hour.
Punch down and knead to deflate bubbles, then cover and let rise again for about 45 minutes. Turn out onto a lightly floured surface, kneading to deflate.
For a pinwheel shape of a holyday challah, roll into a long rope, and coil into a spiral shape on a baking sheet lined with parchment paper. Push up the center of the spiral a bit; it will rise to a "turban" shape.
To make a Sabbath challah shape, divide dough into three pieces and cut 1/3 off each piece. Roll large pieces into strands, pinch together at top end, and braid, tucking ends under bottom. Roll small pieces in ropes and braid together. Place small braid on top of larger braid, nestling firmly into place.
Cover and let rise for about 30 minutes or until doubled.
Preheat oven to 375 F.
Brush with egg wash and sprinkle with seeds. Bake for 20 minutes. Reduce heat to 350 F.and bake for 20-25 minutes, until loaf is golden brown and sounds hollow when tapped on the bottom.
Cool on wire rack.

GRAMMA SARA FRITKIN’S RUSSIAN BRISKET

From Judy Kancigor’s new book Cooking Jewish (Workman Publishing). This brisket is marinated in lemon juice, which tenderizes it and provides the sour backdrop for the sweet and tangy chili sauce that comes later.

• About 4 1/2 pounds first-cut beef brisket
  
• Juice of 6 lemons
  
• Freshly ground black pepper to taste
  
• Garlic powder to taste
  
• 2 envelopes dehydrated onion soup mix
  
• 3 tablespoons dark or light brown sugar
  
• 1 bottle (12 ounces) chili sauce, such as Heinz
  
• 1 head garlic, cloves separated and peeled
• About 2 pounds very small red potatoes

Place the brisket in a large glass baking dish or in a re-sealable plastic bag, and add the lemon juice. Cover the

dish with plastic wrap or seal the bag, and marinate, turning the meat occasionally, in the
refrigerator for 24 hours.
Preheat the oven to 350°F. Rinse the lemon juice from the meat, and sprinkle both sides of the
meat liberally with pepper and garlic powder. Place the brisket, fat
side up, in a large roasting pan. Pour water to a depth of about one inch around the meat, and sprinkle
1 envelope of the onion soup mix, brown sugar, three fourths of the chili sauce, and the garlic over the meat.

Cover the pan tightly with aluminum foil and roast for 2 1/2 hours.
Add 1/ 2 cup water to the remaining chili sauce in the jar, shake, and stir this mixture into the liquid in the

roasting pan. Add some of the remaining soup mix to taste. Add the potatoes and baste with the liquid.
Roast, uncovered, until the potatoes are fork-tender and caramelized, 1 hour. The liquid will reduce to a rich, caramelized sauce. If it becomes too thick, stir in hot water, 1/4 cup at a time, until it reaches the
desired consistency.
Remove the meat from the pan, slice it diagonally across the grain, and serve with the potatoes and sauce.
Serves 8 to 10