Bubbie’s Kitchen Episode 3 features baker extraordinaire Donna Pearlman showing Joshua Goldberg how to make a special challah recipe.

Sponsored by Johnny Pomodoro’s Fresh Market

Produced by Allison Jacobs, Jewish News digital editor

Photography and videography by Derrick Martinez

Starring Joshua Goldberg and Donna Pearlman

Who doesn’t love a slice of warm, fluffy challah bread? Bubbie’s Kitchen Episode 3 is all about the art of baking delicious challah that we so look forward to every Friday night.

The star of Episode 3 is Donna Pearlman of Huntington Woods. She has always loved cooking and baking, and learned the tricks of the trade from her Grandma Bessie, who had a huge influence on her life.

With practice, Pearlman became a pro at re-creating her grandma’s coffee cake and kreplach soup, to name a few. A bit later in life, Pearlman became especially fond of a challah recipe that one of her daughters was given, and now regularly makes it for family and friends.

When Pearlman isn’t out on the town or whipping up something in the kitchen, she is wheel-throwing and creating beautiful pottery. Check out the full episode to see some of her works of art, and of course, learn how easy it is to make challah!

 

Donna’s Challah Recipe

Ingredients

1 package rapid rise yeast

2 tsp + 1/3 cup sugar

4 1/2 cups bread flour

2 large eggs

1/3 cup canola oil

1 tsp salt

2/3 + 3/4 cup warm water

1 egg + 1 tablespoon of water for egg wash prior to baking

 

Directions

  1. Dissolve 1 package rapid rise yeast into 2/3 cup warm water and the 2 tsp. sugar. Let sit for about 5 minutes.
  2. Put flour in mixer, make a well and add eggs, sugar, oil, salt, water and yeast mixture. Mix on low just until ingredients are incorporated (about 30 seconds).
  3. Change mixer to the dough hook and knead for about 5 minutes. Add more flour if needed.
  4. Place dough in an oiled bowl and cover with a towel.
  5. Let dough rise for 1 1/2 to 2 hours.
  6. Punch the dough down, and braid the dough into 1 big or 2 small loaves.
  7. Place braids on greased (or sil-pat) baking sheet and cover and let rise for another 30 minutes.
  8. Brush tops of loaves with egg wash (1 egg + 1 tablespoon water). Sprinkle with poppy or sesame seeds, if desired.
  9. Bake at 325 degrees for 35 minutes, and ENJOY!

To watch Bubbie’s Kitchen Episode 1, click hereBubbie’s Kitchen — Valerie’s Famous Rugelach

To watch Bubbie’s Kitchen Episode 2, click here: Bubbie’s Kitchen — Making Mandelbread with DeDe

2 COMMENTS

  1. Such light and fluffy looking challah! It’s amazing that Donna was able to keep her grandmother’s recipes intact. It’s so important to pass on our traditions to the next generations. I can’t wait to try this recipe!
    Thanks for sharing!

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