{"id":14882,"date":"2017-01-01T12:09:57","date_gmt":"2017-01-01T10:09:57","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=14882\/"},"modified":"2022-01-15T10:42:54","modified_gmt":"2022-01-15T08:42:54","slug":"ricotta-challah-with-roasted-peppers","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/ricotta-challah-with-roasted-peppers\/","title":{"rendered":"Ricotta Challah with Roasted Peppers"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I love challah \u2013 it&#8217;s one of the best Jewish pastries there are, and it&#8217;s so versatile that you can make it different each and every time you bake it.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This version is for ricotta challah stuffed with ricotta cheese and roasted bell peppers, and it&#8217;s great for hosting or as a light dinner.<\/p>\n<div id=\"attachment_12589\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12589\" class=\"wp-image-12589\" title=\"Ricotta Challah with Roasted Peppers\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/06\/bellpepper_tapenad_and_ricotta_challa2-s.jpg\" alt=\"Ricotta Challah with Roasted Peppers\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12589\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20878--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Ricotta Challah with Roasted Peppers<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the dough:<\/h4>\n<ul>\n<li>500 grams (3 1\/2 cups) flour<\/li>\n<li>10 grams (2 tsp.) instant dry yeast<\/li>\n<li>30 grams (3 tbsp.) sugar<\/li>\n<li>80 ml. (1\/3 cup) vegetable oil<\/li>\n<li>10 grams (1 tbsp.) fine salt<\/li>\n<li>220-250 ml. (3\/4-1 cup) water<\/li>\n<\/ul>\n<h4>For the filling:<\/h4>\n<ul>\n<li>375 grams (1 3\/4 cups) ricotta cheese<\/li>\n<li>200-300 grams roasted peppers (chopped)<\/li>\n<li>50-60 grams almonds (coarsely chopped (optional))<\/li>\n<li>1 beaten egg for brushing<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Dough: in a bowl of a mixer with a dough hook put flour, yeast, sugar, oil, salt and water and knead in a low-medium speed for about 10 minutes. The dough should be soft and slightly sticky. Gradually add the water; begin with 220 ml and add more as needed.<\/li>\n<li>Put the dough in a large bowl, cover and let it rise for an hour, or until it doubles in volume.<\/li>\n<li>Transfer the dough on a floured work surface and divide it into 2 equal parts.<\/li>\n<li>Roll each part into a rectangle about 1-2 cm thick.<\/li>\n<li>Spread half of the ricotta evenly and thin, sprinkle with half the peppers and half the almonds evenly.<\/li>\n<li>Roll tightly and cut lengthwise. Braid the 2 pieces together and put in a greased loaf pan.<\/li>\n<li>Repeat with the second part of the dough and the remaining filling.<\/li>\n<li>Cover the two challahs with a towel and let rise for about an hour until almost doubled their volume.<\/li>\n<li>Preheat oven to 175c degrees.<\/li>\n<li>Brush the challahs gently with beaten egg.<\/li>\n<li>Bake for about 30-40 minutes or until golden.<\/li>\n<li>Cool slightly and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The ricotta challahs are at their best on the day you bake it, but you can freeze them for up to 2 weeks, wrapped tightly.<\/li>\n<li style=\"text-align: left\">I used store- bought roasted peppers but you can make it yourself if you want.<\/li>\n<li style=\"text-align: left\">Instead of roasted peppers you can use sun-dried tomatoes to diversify the flavors.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12591\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12591\" class=\"wp-image-12591\" title=\"Ricotta and Roasted Peppers Challah \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/06\/bellpepper_tapenad_and_ricotta_challa-s.jpg\" alt=\"Ricotta and Roasted Peppers Challah \" width=\"800\" height=\"354\" \/><p id=\"caption-attachment-12591\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I love challah \u2013 it&#8217;s one of the best Jewish pastries there are, and it&#8217;s so versatile that you can make it different each and every time you bake it. This version is for ricotta challah stuffed with ricotta cheese and roasted bell peppers, and it&#8217;s great for hosting or as a light dinner. Ricotta [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33862,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1562],"tags":[1953,1833],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricotta Challah with Roasted Peppers | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/ricotta-challah-with-roasted-peppers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta Challah with Roasted Peppers | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"I love challah \u2013 it&#8217;s one of the best Jewish pastries there are, and it&#8217;s so versatile that you can make it different each and every time you bake it. 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This version is for ricotta challah stuffed with ricotta cheese and roasted bell peppers, and it&#8217;s great for hosting or as a light dinner. 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