Cranberry (Hallah) Bread for Thanksgiving


Hey KS Fans,

A week ago, I had the pleasure of meeting and breaking bread with some of my favorite Kosher Food Bloggers over dinner at Solo restaurant in NYC. Leah Hadad was one of them, and she generously allowed me to steal this great post from her blog, just in time for Thanksgiving!




Cranberry (Hallah) Bread for Thanksgiving

by:Leah Hadad www.tribesadozen.com




I am a traditionalist!  I wouldn’t say this to the rebellious teen that I once was.  She would never have fathomed seeing herself as a traditionalist, let alone admitting such a blasphemy in public.  So here it is:  I love traditions. Except, for me, tradition is a fluid concept.  I preserve and celebrate tradition, I adopt and adapt traditions, and, most of all, I mix them.  Thanksgiving is one example of a tradition I had made mine over the years.  This Hallah reflect this sentiment.

When I moved to the U.S. more than a quarter of a century ago, I embraced everything about this holiday. I loved the gathering of family and friends to feast on good food around a festive table. The traditional Fall menu I readily adopted evolved with me over the years. In this span of time, some of the initial recipes were tweaked but essentially stayed the same; some were dropped, while others were added along the way.  This year’s newbie —the Cranberry Hallah Bread, is a marriage of two traditions.

Yesterday afternoon I made three batches of my Hallah recipe.  I used one third to make the Cranberry Hallah Bread.  The other two thirds were made into small Hallah rolls —dunkers— for the pumpkin soup.

Cranberry Hallah Bread

I stretched the dough with my hands over the board, like with pizza dough. I then sprinkled with crystallized ginger, bits of homemade marzipan, and spread homemade cranberry orange preserve.  I folded the edges over, rolled the dough, and cut it lengthwise into two strands, keeping them attached at the top.  I then twisted the two strands, transferred onto a parchment-lined baking sheet, brushed with egg wash and sprinkled a bit of sugar on top.  After the second rise, I baked it in a 350 degree F for about 30 min.

See Tips Below.


* I can see adding some shredded coconut or morsels of dark chocolate, or both.  I can also see using it in my favorite bread pudding dish for a fall brunch. Instead of the sauce I regularly use, I can see making an orange flavored cream sauce to pour top of the pudding.  This is for another time.  For now, I can see having it with green tea.

* Be creative with the ingredients for the filling.  I can see spreading orange marmalade, sprinkling some candied or fresh cranberries, and some slivered or ground almonds, or any other nut.

*  This is a non-dairy recipe.  You could substitute butter for the oil in the dough.  You could also spread some butter on the dough and than add the other filling ingredients.

* You can use any Hallah recipe.  Keep the dough on the sticky side, though.  You may need to add a tablespoon or two to the recipe.  The outcome would be softer.  Don’t worry about a bit of stickiness.  You have got to approach this dough with confidence.  Oiling your hands would help you manage the task.  I also oil my marble board rather than use four for dusting.

Hallah rolls:

I simply rolled 1 oz. balls into 5”-6” strands, applied egg wash and a sprinkle of coarse Kosher salt and black seeds (Nigella Sativa), also called black cumin, which it is not.  I ended up with about 40 dunkers.

Enjoy and Happy Thanksgiving!

Inspire and Be Inspired!

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About the Author

Spreading Joy One Meal at a Time... Tribes-A-Dozen inspires people to rediscover the joy of baking at home. We re-imagine classic dishes and develop natural baking recipes by mixin' traditions. Bread-baking is an ancient art that connects us to our roots and the flavors of our past. With our mixes, the home baker will enjoy dishes that feel, smell, and taste like they were made from scratch.

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