So another week - I should write more, but just too tired...
Monday - grilled london broil, sauteed spinach and garlic and grilled potatoes.
Tuesday - turkey chili over baked potatoes with toppings, avocado, onions, etc.
Wednesday - Leftover steak, sweet potatoes
Thursday - Trying a new recipe, Crazy Pizza Bread
Friday - Chx. Piccata, challah
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| Challah |
My Challah
2 pkg. yeast, 4½ tsp.
1½ c. warm water
½ c. sugar or honey
6 – 6½ c. bread flour
2 tsp. salt
½ c. oil or melted margarine
3 eggs + 1 for egg wash
(For Rosh Hashanah – use honey and 1 tsp. vanilla)
In the bowl of a mixer fitted with a dough hook, place the water and sprinkle with the yeast. Mix gently until dissolved. Add about half the flour, oil, eggs, sugar and salt. Blend on low until well combined. Continue slowly adding flour to the dough until it begins to pull away from the sides and form a ball. Knead the dough in the mixer or by hand for another 5-10 minutes adding any remaining flour, if needed. Place the dough in a large, oiled bowl and cover with plastic wrap. Allow to rise for 1 to 2 hours. Divide the dough into 2 pieces and then into lengths for braids. Place braided loaves on lined baking sheet. Brush with egg and sprinkle poppy or sesame seeds on top. Allow to rise a second time for 30 minutes to an hour. Preheat the oven. Bake for 40- 45 minutes at 350˚F.
If adding raisins, flatten out the lengths to be braided, add the raisins and roll back into lengths. Also, chopped apple, or diced, sautéed onions can be done in the same way.
For Rosh Hashanah, use honey in place of sugar and add vanilla to the dough. After braiding the loaves, curl them up into a spiral before baking.
Makes 2 large loaves. Can make 4 smaller loaves, only bake 20-25 minutes.
