I love Henry Dombey, he’s one of my favorite people in the whole wide world. His energy is crazy, and his enthusiasm for life, palatable. He came to New York this past week and we got to catch up. He walked into my kitchen and decided to cook. I love that! He took whatever I had in the fridge and made it into an amazing chicken dish. Full of plump Apricots, tender Chicken and tart, glistening Green Olives. It was wondrous. And then he cleaned up, sharpened my knives, swept the floor, and left at some ungodly hour on the G train (no less). Now, that’s an amazing friend!
Yesterday Henry sent me the video of his grandmother. (Henry, you’ll remember also did my cooking video, which I love: Click to see my cooking video)
Henry’s grandmother Clarice Malach is 87 years old and was born in Manchester, England. She currently lives in Surbiton, Surrey, and this video was filmed on a trip to San Francisco (May 1st, this year).
Clarice has been baking Challah every week for almost 80 years. A tear came to my eye when I saw this video! Bless her, what a love! So lovely. I only hope one day I have the opportunity, and honor to meet her.
Have you always wanted to make Challah bread? Well here is a recipe from a real expert!
CLARICE MALACH’S CHALLAH BREAD
1.5 lbs of AP Flour (AP, Bread, or other)
2 ounces of sugar
2 teaspoons salt
1/4 oz, 7 grams, or one packet of active dry yeast
3 x Tablespoons oil
2 x eggs
6-8 oz of HOT water
1. Combine dry ingredients and stir together
2. Beat eggs and oil together
3. Add 6 oz of water to flour and mix together
4. Then Add the egg and oil mixture and begin working dough
5. If necessary add 1-2 oz more of water until dough comes together
6. Knead dough for about 5 minutes
8. Place dough in a greased bowel, cover, and let sit in a warm place for about an hour
9. After it has risen, punch it down then knead again for about one minute
10. Shape the dough, then cover and let rise for one more hour
11. Before putting the loaves in the oven, brush them with some oil and sprinkle with salt
12. Bake for 20 minutes, check the bread, then rotate pan and bake for 5 more minutes or until golden-brown
HENRY DOMBEY: is a photographer, filmmaker, and chef based in San Francisco, CA. He thinks that “taking photographs” is a pretty good cover for hearing stories and learning trade secrets from all the crazy and amazing people roaming the backwaters and backyards of the world. And for someone who still carries a British Passport, his BBQ is pretty damn good. Check out his video’s here. His photographs here, and his blog here.
Not sure what Challah bread is? Click here.