Category: world shabbat breads
World Shabbat Breads: Dabo, the Other Ethiopian Bread
February 4, 2019
When you think Ethiopian bread, you probably think injera—the spongy, sour flatbread made from teff that you use to scoop your food at Ethiopian restaurants. But while injera is the everyday staple bread of Ethiopia, for both Jews and Christians, there are Ethiopian wheat breads too. And one of them is dabo, a tender, spiced, […]
Sephardic Pumpkin Challah: It’s Not Just for Thanksgivukkah
September 26, 2018
Remember Thanksgivukkah? Back in 2013, Thanksgiving fell on the first day of Hanukkah (or vice versa, depending on how you look at it), and the internet went crazy. Pumpkin latkes, pumpkin donuts, pumpkin challah . . . you name it, someone pumpkin’d it.
Aquafabulous Vegan Challah: Smarter than Your Average Water Challah
June 11, 2018
What if you could bake an egg-free vegan challah with the texture of the eggy kind? Thanks to the wonders of aquafaba challah, now you can!
World Shabbat Breads: Greek Country Bread (Pan de Horiadaki)
May 29, 2018
If you’re looking to mix up your Shabbat bread routine, consider this luscious pan de horiadaki from the Greek Jewish community of Salonika. It’s light and airy on the inside, crisp and crusty on the outside, and, with no egg, it’s a great alternative to water challah if you’re baking for vegans or people with […]
Breads Bakery’s Djerban Dairy Dill Bread for Shavuot
April 23, 2018
When Uri Scheft, the baking mastermind behind Tel Aviv’s Lehamim Bakery and, more recently, New York City’s renowned Breads Bakery (which devoted Poppy and Prune readers may recall as the winner of my 2018 NYC hamantaschen challenge), was researching his excellent cookbook Breaking Breads, he visited the island of Djerba, Tunisia.
World Shabbat Breads: Berches, the First Braided Challah
December 26, 2017
Berches, a German Shabbat bread, is both like and unlike the challah we know and love in America today. Like challah, it’s braided. Unlike most contemporary American challah, it’s made with an eggless dough—and, in place of egg, often contains mashed potato for a softer texture. The resulting loaf is pleasingly light and chewy, with […]