Colorful Vegetable Kugel
Makes 10 to 12 servings
1⁄3 cup plus 1 tablespoon vegetable oil 1 pound russet potatoes (2 large potatoes), peeled and shredded 1 pound green, yellow or a combination zucchini
(3 medium), shredded
1 tablespoon kosher salt
3⁄4 pound carrots (2 large or 3 medium), peeled and shredded
1 large onion, very thinly sliced 4 garlic cloves, minced
4 large eggs, lightly beaten
1⁄4 cup olive oil
1⁄2 cup potato starch or all-purpose flour
1⁄2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Grease a 9-by-13-inch baking dish with the 1 tablespoon of vegetable oil.
Place the shredded potatoes and zucchini in a large bowl with 1⁄2 teaspoon of the salt, toss and let sit for 5 minutes.
Arrange a clean kitchen towel on a work surface and place a large handful of the potato-zucchini mixture on the towel. Wrap the towel around the mixture and squeeze out and discard as
Water Challah Makes 2 medium challahs
11⁄2 cups (350 grams/ml) warm water (110 degrees to 115 degrees, a little warmer than you think), plus more as needed
3 tablespoons (38 grams) sugar One dry yeast 1⁄4-ounce4(7-gram) (21⁄ teaspoons) packet active 3 tablespoons (42 grams/ml) plus 2 teaspoons (10 grams/ml) neutral oil 43⁄4 cups (618 grams) all-purpose flour, plus more as needed
21⁄2 teaspoons (14 grams) fine sea salt
2 tablespoons (30 grams/ml) almond milk (or other vegan milk of your choice)
2 teaspoons (10 grams) maple syrup or light brown sugar
3 tablespoons (27 grams) nigella seeds, black sesame seeds, poppy seeds, or seeds of your choice
In the bowl of a stand mixer, whisk the warm water and sugar (I use a fork — no need to dirty a whisk). Whisk in the yeast and let it get foamy and fluffy for about 10 minutes (if this doesn’t happen, your yeast is dead. Start over!). Mix in the 3 tablespoons (42 grams/ml) of oil, then add the flour and mix until a shaggy dough forms, adding an additional 1 to 2 tablespoons of warm water, if needed, to help the dough come together.
Scrape any dough from the paddle attachment back to the bowl, then fit the mixer with the dough hook and knead for 2 minutes. Add the salt and continue to knead until the dough is smooth and elastic and pulls away from the sides of the bowl, adding flour by the tablespoon as needed, 5 to 6 minutes; the dough should be moist and plush but not sticky. To knead the dough by hand, dump it onto a lightly floured work surface and knead until the dough is plush but not much excess liquid as you can. Transfer to a large bowl and repeat with the remaining potatoes and zucchini.
Add the carrots, onion, garlic, sticky, 9 to 10 minutes.
Lightly coat a large bowl (it could be the mixer bowl itself ) with the remaining 2 teaspoons oil (10 grams/ml), place the ball of dough in the bowl, flip it gently to coat, cover with plastic wrap, and cover with a kitchen towel. Let the dough rise at room temperature until the dough has at least doubled in size (I like mine almost tripled in size), 2 hours to 2 hours 30 minutes in a colder room or 1 hour 30 minutes to 2 hours in a warmer room.
Line a baking sheet with eggs, olive oil, the remaining
cup vegetable oil, the potato starch, the remaining 21⁄2 teaspoons salt, and the pepper until everything is incorporated. parchment paper. Uncover the dough, turn it out onto the counter and cut it into 2 equalsized pieces. Divide each half into 3 pieces and roll each one out into a rope about 11 to 12 inches long. Let the logs rest for 5 minutes to allow the gluten to relax. Pinch the top ends of the ropes from half the dough together and braid them, then tuck the ends under, weighing down the pinched end with a chef ’s knife to secure the dough. Repeat with the second half of dough. Place the loaves on the parchmentlined baking sheet and let rise,
Pour into the prepared pan and bake until the top is golden, 1 hour. Cool slightly and cut into squares. uncovered, until fluffy and high, about 1 hour 30 minutes.
During the last 15 minutes of the second rise, arrange a rack in the center of the oven, and preheat the oven to 365 degrees.
In a small bowl, whisk together the almond milk and maple syrup. Gently brush the tops and sides of the challahs with the liquid, sprinkle with the seeds, and bake until the crust is deeply golden brown and the bottoms sound hollow when tapped, 25 to 30 minutes. Cool before slicing or tearing.