Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Pastrami-Stuffed Challah
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- Level: Intermediate
- Total: 4 hr
- Active: 35 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 85 mg
- Sodium
- 326 mg
This rich, tender challah looks like a classic braided loaf on the outside, but slice into it and you’ll see it’s filled with two delicatessen favorites: beefy pastrami and tangy mustard. We went one better and crushed the same spices used in a classic pastrami rub and sprinkled it over top for a bit of crunch and even more deli flavor. The loaf is delicious just sliced on its own, or use it as the bread for an outstanding (non-kosher) grilled Swiss cheese sandwich with a little kraut or coleslaw added for Reuben-like flavor.
- Level: Intermediate
- Total: 4 hr
- Active: 35 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 85 mg
- Sodium
- 326 mg
Ingredients
Challah:
Topping:
Directions
Special equipment:
a spice grinder- For the challah: Combine the flour, yeast and salt in the bowl of a stand mixer fitted with the dough hook. Combine the warm water, egg, yolks and oil in a spouted measuring cup and whisk with a fork to combine. With the mixer on low, pour in the wet ingredients. Add the honey. Mix on low until a sticky dough forms. Knead on medium to make a smooth, soft dough that collects on the hook in a loose (but still formed) ball, about 5 minutes, adding a little more flour, if needed, to get the dough to form a ball.
- Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Oil a large bowl and add the dough, turning to coat. Cover the top of the bowl with plastic and let rise until almost doubled, about 1 1/2 hours.
- Meanwhile, line a baking sheet with parchment paper. Combine the pastrami and mustard in a medium bowl and stir to coat. Once the dough has risen, punch it down and divide into 3 even pieces. Roll one piece to a 14-by-4-inch rectangle. Spread a third of the pastrami mixture lengthwise down the strip of dough, leaving about 1/2 inch of space at each short end. Fold the long sides over to cover the filling and pinch along the length and sides to seal. Lightly flour your work surface and gently roll the log to completely seal and lengthen it a bit more, to about the length of your baking sheet. Repeat with the remaining 2 dough pieces and filling.
- Arrange the 3 ropes side-by-side on the prepared baking sheet and braid them. Pinch the ends to seal the braid and then tuck the ends of the loaf underneath. Cover the loaf loosely with oiled plastic wrap and let rise until almost doubled, about 1 hour.
- For the topping: Combine the coriander seeds, peppercorns and mustard seeds in a spice grinder and pulse once or twice to coarsely chop. Pour into a small bowl and mix in the garlic flakes and flaky salt.
- Preheat the oven to 375 degrees F a few minutes before the dough has finished rising.
- Brush the risen loaf all over with the egg wash and sprinkle with the spice mix. Bake until puffed and deep golden brown, 28 to 33 minutes. Cool on a rack for at least 30 minutes before slicing and serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
