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Chef Gilligan's challah bread for Rosh Hashanah

CHEF MICHAEL GILLIGAN

IrishCentral.com

Published Monday, September 14, 2009, 12:38 PM

Updated Monday, September 14, 2009, 1:50 PM

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Read more: Culture and Lifestyle, Judaism, Religion, Holidays, Food and Cooking, Recipes

Chef Gilligan's challah bread

This Saturday sees the start of Rosh Hashanah. This holiday occurs on the first and second days of Tishri.

In Hebrew, the name Rosh Hashanah means, literally, "head of the year" or "first of the year."

Rosh Hashanah is commonly known as the Jewish New Year. This name is somewhat deceptive, because there is little similarity between Rosh Hashanah, one of the holiest days of the year, and the American midnight drinking bash and daytime football game.

There is, however, one important similarity between the Jewish New Year and the American one: Many Americans use the New Year as a time to plan a better life, making "resolutions."

Likewise, the Jewish New Year is a time to begin introspection, looking back at the mistakes of the past year and planning the changes to make in the New Year.

The name "Rosh Hashanah" is not used in the Bible to discuss this holiday. The Bible refers to the holiday as Yom Ha-Zikkaron (the day of remembrance) or Yom Teruah (the day of the sounding of the shofar). The holiday is instituted in Leviticus 23:24-25.

No work is permitted on Rosh Hashanah.

Another popular observance during this holiday is eating apples dipped in honey, a symbol of our wish for a sweet new year. There is also dipped bread in honey (instead of the usual practice of sprinkling salt on it) at this time of year for the same reason.

In addition to dipping an apple honey, the Jewish eat round challah bread to symbolize the circle of the life and the cycle of a new year. The challah is also in the shape of a crown because it refers to God as royalty several times throughout the holidays.

CHALLAH BREAD

Ingredients:

Dough

1 cup lukewarm water

2 eggs

2 egg yolks

2 tablespoons oil

3 tablespoons honey

4 ½ cups bread flour

1 teaspoon salt

1 ½ teaspoon instant yeast

Sesame seeds (optional)

Egg Wash:

2 egg whites

Method:

In a bowl combine the water, eggs, honey and oil together.

Whisk till all the liquid ingredients are well mixed.

Pour mixture into a large bowl.

Add in about two cups of the bread flour and the yeast and salt.

Beat together till smooth and very well mixed.

Allow to rest for 15 minutes uncovered.

After 15 minutes have passed continue to add the rest of the flour, half a cup at a time. Once the dough becomes firm enough to work with your hands, Pour out onto a flat surface and knead for 10 minute till the dough becomes soft and elastic.

You may need more flour, that’s OK just add it 1 heaping tablespoon at a time till the dough is workable without sticking to your hands. But, not to dry either.

Like I always say if you’re not to sure it's better to be on the sticky side rather then the dry side!

After the dough has been kneaded place into a greased bowl and turn dough over to lightly coat all sides.

Cover with plastic wrap and allow to rise till double in bulk. This will take an hour to an hour and a half.

After dough has risen place onto a flat surface and cut into three equal parts.

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Soda bread is one of the most popular types of Irish food. In soda bread, baking soda is used for leavening instead of yeast. Soda bread is traditionally made up of flour, bread soda, salt, and buttermilk. Other possible ingredients are raisins, egg or various forms of nuts. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted. Irish food features other traditional bread as well such as blaa, which is a doughy, white bread bun. Blaa is a versatile Irish food, since it may be eaten at breakfast with butter (the usual form) or at other times of the day with a wide range of fillings, such as ham. Another traditional Irish food is boxty, a potato pancake. There are many versions of boxty, but all contain raw potatoes that have been finely grated. The most popular version uses flour, baking soda and buttermilk, and sometimes an egg. Almost all versions of boxty are served fried. Historically, the potato has been very important to Irish food, since it came to be the main crop of the poor, which meant that if there was a bad harvest, the poor would not have enough to eat. Potato blight caused the Great Irish Famine of the late 1840s. Some Irish food is meant to be eaten for dessert. Goody is made by boiling bread in milk with sugar and spices. Goody is eaten on St. John’s Eve, which occurs around the time of the summer solstice. In recent years, shellfish dishes have become a bigger part of Irish food. An oyster festival is held in Galway every year. One example of an Irish shellfish dish is Dublin Lawyer, which is lobster cooked in whiskey and cream. In recent years, Irish food has also come to include fresh vegetables and handmade cheeses. These days, Irish beer no longer necessarily means Guinness, since 63% of the beer now sold in Ireland is lager. Stout, including Guinness stout, accounts for 32%, while ale makes up the remaining 5% of Irish beer. At the beginning of the nineteenth century, Irish beer was made at over 200 breweries in Ireland. Today, there are about twelve breweries. Irish beer historically did not have hops, since hops are not native to Ireland. The famous Irish beer Guinness stout is made from water, malt, barley, hops and brewer’s yeast. Guinness gets its dark color and taste by flaking some of the barley, Flaking means steaming and rolling. The color of Guinness is a dark shade of ruby. This Irish beer claims to have fewer calories than skim milk or orange juice. Guiness was stronger in the nineteenth century. Another Irish beer is Harp Lager. Harp was first produced in 1960. One of Harp’s advertising slogans was “Harp stays sharp.” Smithwick’s is Irish beer in the red ale style. The original brewery for Smithwick’s was on the site of a Franciscan abbey where monks had brewed ale since the 14th century. One variation of this Irish beer is Smithwick’s Draught, which has a ruby red tone with a stable, slightly thin head. Smithwick’s Draught is produced using hops and special roasted, malted barley. Its texture is smooth and refined, with a bitter and complex finish. Another variation of this Irish beer is Kilkenny Cream Ale, which is similar to Smithwick’s Draught, but with a stronger, more bitter taste and a cream head reminiscent of Guinness.

Chef Gilligan's challah bread for Rosh Hashanah

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