This week we read parsha noach, which is most well known for the story of Noah and the ark. This year we created a special challah just for Noah, starting with my perfect every time basic challah dough, and infusing it with "rainbow" colors. If you want to add more color to your table, check out our colorful rainbow inspired Shabbat menu, too.
To make this recipe with natural food colorings you might already have in your pantry try: the following (note that the colors will not be as bright):
Yellow = turmeric powder
Green = spinach water
Red/Orange = beet water
Blue/purple = cover with poppy seeds
- Cook Time
- Prep Time
- 2 LoavesServings
- 1 recipe of Jamie's Basic Challah Dough (link under photo)
- Yellow food coloring
- Green food coloring
- Blue food coloring
- Purple food coloring (can mix red and blue)
1. Prepare 1 recipe of my basic challah dough.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper.
3. After the second rise, divide dough into four balls.
4. Place each ball into the bowl of a stand mixer fitted with the hook attachment. Add 4 to 6 drops of food color. Knead for 2 to 3 minutes, or until dough is evenly colored throughout. If kneading dye in by hand, wear disposable gloves, or throughly wash hands after handling each color.
5. Roll out each ball of dough into large 12- x 16-inch rectangle. Stack each rectangle of dough on top of each other.
6. Using a sharp knife or bench scraper, cut dough into 4 strips. Roll and twist each strip. Braid 4 together, and place on prepared pan.
7. Bake at 375°F for 10 minutes, then lower your oven temperature to 350°F and bake for 35 to 45 minutes more, until challah tops are brown.
8. Allow to cool slightly before serving. Serve while still warm. Once the challah has been sliced, you can store the slices in resealable plastic bags for 4 to 5 days.