My new Kosher food blog!

Recently I’ve been reading a lot of food blogs and I have gotten very into cooking but I have noticed that though there are food blogs for lots of different kinds of cooking–vegetarian, vegan, healthy, high-protein, high-fiber, low-fat, low-calorie, low-carb, Italian, budget-cooking, etc. etc. there are no great Kosher food blogs… so here it goes… my attempt to teach people that Kosher food can be sexy too!

First up: a recipe for challah–I made this 2 weeks ago and it was my first attempt at making challah.  Turned out pretty well but there are a couple things I’ll probably change next time.

Challah

(Recipe courtesy of my Mother (who probably got it from her mother).  Thanks Mom!)

Ingredients:

  • 6-7 cups of white flour, unbleached
  • 2 cups of water
  • 1 T. salt
  • 1 t. sugar (or more if you like your challah sweet)
  • 4 eggs (separate one of them–the yolk will be used later)
  • 1 pkg. of active dry yeast
  • 4 T. oil–vegetable, neutral flavor–not olive

Mix oil and water and sugar and heat (microwave will do) until just warm (not hot–that would kill the yeast.)  Put the mixture into the bowl of a stand mixer or a large bowl. Mix in the salt, yeast, and the 3 1/2 eggs.  Slowly add 2 cups of flour and mix together.  Then slowly add the rest of the flour in small bits, stirring until dough pulls away from the sides of the bowl.

Place dough on floured board and knead 6-7 minutes.  Wash the mixing bowl, and spray with Pam or rub with a bit of oil.  Put the kneaded dough in the bowl, cover with a dish cloth, and let rise in a warm place away from drafts.  Let rise until doubled in bulk.  Take the dough out onto the floured board and knead again.  Divide into 3 parts, then divide each part into 3.  Roll each little ball into a rope and braid 3 together (this makes 3 loaves of bread).

Put each loaf into a greased bread pan, or onto a greased and floured cookie sheet.  Beat the reserved egg yolk with 1 T. water and brush on top and into the crevices between the braids.  Let the loaves rise again until double in bulk.  Then bake in a preheated 400 degree oven for 35-45 minutes.

Plan to eat within 2-3 days as it doesn’t last longer than that.  Or you can freeze it by placing it in gallon-sized ziplock bags.

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