Chernowitzer Challah

A Taste of History: Baking the Chernowitzer Challah

The aroma of freshly baked bread, that comforting scent that speaks of home and tradition, has always held a special place in my heart. For years, I've been captivated by the stories behind recipes, the cultural heritage woven into each ingredient and technique. This Chernowitzer Challah, a recipe passed down through generations, is no exception. It's a journey through time, a taste of a vibrant, multicultural city—Czernowitz—and a testament to the resilience of its people.

The recipe itself is a marvel of simplicity and elegance. The dough, rich with oil and subtly sweet, yields a bread that is both beautiful and delicious. The instructions, while detailed, are clear and easy to follow, making this a truly accessible recipe, even for those new to bread baking. The braided loaf, a symbol of life's interconnectedness, is a visual delight, a centerpiece that elevates any table. But what truly elevates this recipe is its backstory. It's not just a bread recipe; it's a historical document, a piece of a lost world that lives on in the subtle nuances of flavor and texture.

Imagine a Czernowitz at its peak, a melting pot of cultures where Polish, Russian, Austrian, and Romanian Jewish communities thrived side-by-side. This challah embodies that spirit of unity and diversity. The recipe, passed down from Lotte Langmann, reminds us of the enduring power of cultural traditions, even in the face of unimaginable hardship. Each loaf baked is a silent tribute to the rich history of Czernowitz and the generations of bakers who kept this tradition alive. The gentle sweetness of the bread seems to mirror the spirit of tolerance that characterized this city, a sweetness that lingers long after the last bite. The oil-rich dough, symbolic perhaps of the city's prosperity in its golden age, produces a wonderfully soft and tender crumb that melts in your mouth. To make this recipe is to participate in a living history, to bring a piece of the past into the present, one perfectly golden loaf at a time.

Beyond the historical significance, this recipe is simply a joy to bake. The process, from mixing the yeast slurry to the final golden-brown bake, is deeply satisfying. The kneading of the dough, the shaping of the spiral, and the anticipation of the aroma that will soon fill your kitchen, all create an experience that transcends simple cooking. It's a mindful act of creation, a meditative journey that connects you to the generations of bakers who came before you.

This challah is more than just a loaf of bread. It’s a story, a recipe, and a cultural experience wrapped in a beautifully braided crust, ready to be shared and savored. It is a delicious testament to the enduring spirit of a remarkable city and its people, a legacy we can all partake in, one bite at a time. Whether enjoyed during a quiet moment of reflection or shared with loved ones, this bread is a true gift.

The four-stranded braid, a traditional Austrian touch, adds an element of artistry to the baking experience. The shaping of the dough, whether into a simple loaf or an intricately designed spiral, allows for creativity and personal expression. Each loaf is a testament to the baker’s skill and passion, a visual representation of the heart and soul poured into the creation. The simple act of shaping the dough is a meditative one, connecting the baker to a centuries-old tradition of creating something beautiful from simple ingredients. And the final product, a perfectly browned loaf with a delicate, aromatic crust, is a testament to the dedication and care that went into its making.

This Chernowitzer Challah is more than just a recipe; it's an experience. It's a journey through history, a connection to a vibrant past, and a deeply satisfying creative endeavor. It's a bread that nourishes not only the body, but also the soul.

Step-by-step

• PreparationMixing the yeast slurry
• In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
• Mixing the dough
• Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.
• The dough should feel smooth and firm and knead easily without sticking to the work surface.
• Fermenting the dough
• Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)
• Shaping and proofing the dough
• Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year's spiral*, roll each portion into a long, even strand, preferably sheeting it out first.
• For each portion:
• For a flat spiral, make a very loose spiral of dough on the prepared sheet, starting at the center and winding the dough around, leaving space between the loops, and tuck the end of the strand under.
• For a high-rising spiral, wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.
• If you would like to make the bird's head*, before making a long strand, pull off and shape a small round from the dough. Set the round on the spiral, using a little water to help it stick. When the dough is fully proofed, pinch out a beak shape and use your finger to push in dimples for eyes, or use raisins or currants for the eyes.
• Cover the loaves well with plastic wrap. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).
• Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F (180°C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.
• Baking the loaves
• When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound (450-gram) loaves for 25 to 35 minutes, or the 1 1/2-pound (680-gram) loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.
• *According to the Encyclopedia Judaica, the New Year's spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird's head: "The bird's head symbolizes the phrase in Isaiah 31:5 'As birds hovering, so will the Lord of Hosts protect Jerusalem'”—which helps to explain why this spiral shape would be called a faigele, "little bird" in Yiddish.
• CZERNOWITZER CHALLAH WITH RAISINS
• Challah with raisins is very popular, especially among Ashkenazi Jews during the High Holy Days, when food is supposed to be extra-sweet. You can use any kind of raisins desired, or even a mix. If you love raisins and want a generous amount, use the larger quantity specified —but in this case it's especially important to rinse and dry the raisins as described, or the sugar in them will overwhelm the yeast and slow the fermentation.
• For Czernowitzer challah with raisins
• Mix the yeast slurry as directed and allow to ferment. While the slurry is fermenting, pick through 2/3 to 1 1/3 cups (100 to 200 grams/3.5 to 7 ounces) dark or golden raisins, or a combination. Check for any spoiled ones, then rinse the rest in a strainer or colander under hot tap water, to plump them up and wash away any excess sugar, which would interfere with the yeast's fermentation. If they are hard, let them drain in the strainer so they can absorb the excess water while you complete the dough; if they are already soft, pat them dry in a paper towel and set them aside.
• Mix the dough as directed. When it is well kneaded, knead in the raisins just until they are equally distributed. Then proceed as directed.
• CZERNOWITZER CHALLAH WITH SAFFRON
• Saffron turns up in some Ashkenazi challahs, infusing them with its beautiful color and fragrance. This variation is especially smashing when golden raisins are added to the dough, as described in the raisin variation. Instead of the poppy seeds or sesame seeds, sprinkle the bread with sliced almonds, if desired.
• For Czernowitzer challah with saffron
• To prepare the saffron and slurry, whisk together the yeast and 3/4 cup (100 grams/3.6 ounces) of the flour in a large bowl as directed. In a small sauté pan, lightly toast 2 generous pinches of saffron filaments over low heat until they curl and turn slightly darker. Slide the saffron into a mortar and pestle and grind it to a powder. Or, if you don't have a mortar and pestle, just use your fingers to crumble as fine a powder as you can manage into a small bowl. Add half the water to the saffron and mix it well with the pestle or your fingers to dissolve all the powder. Pour it into the flour and yeast. Mix the remaining water into the mortar and pestle, swish the pestle or your fingers around, and pour this into the flour mixture. Whisk the mixture together until smooth. Then let the slurry ferment and proceed as directed.