We’re getting close to the wire, but there’s still time to make your reservations and purchase advance tickets for the Taste of BYBS, Sunday, May 21 from 5:00 to 8:00 PM
Check with the temple office or e-mal to taste@bybs.
Jerry Shnay sends along his Challah recipe. Have some at the Taste,. and make some for next Shabbat. Or if you hurry, maybe even for this evening.
INGREDIENTS
3 envelopes active dry yeast
1/4 cup sugar
1 1/4 cups warm water (105-115 degrees)
5 1/2 cups flour
2 teaspoons salt
2 eggs
1/4 cup butter, room temperature corn meal
Poppy seeds or sesame seeds
1/4 cup sugar
1 1/4 cups warm water (105-115 degrees)
5 1/2 cups flour
2 teaspoons salt
2 eggs
1/4 cup butter, room temperature corn meal
Poppy seeds or sesame seeds
1. Combine yeast with water and sugar
2, Proof for 10 minutes.
3, Combine 4 cups flour and salt in large bowl.
4. Stir in yeast mixture then eggs or egg substitute and butter.
5. Mix until well-blended, about 1 minute.
6. On floured surface knead dough about 8 minutes until smooth and elastic, using additional flour as needed.
7, Place in oiled bowl, turning dough to oil top,
8. Cover and let rise in warm, draft-free area until doubled in bulk, about 1 hour.
9.Sprinkle cookie sheet with corn meal.
10, Punch down and knead briefly on lightly-floured surface.
11, Divide dough into 3 equal pieces.
12. Roll each into 10-12 inch rope.
13. Place three ropes side-by-side and braid together, tucking ends under.
14. Place on cookie sheet or in loaf pans.
15. Brush with egg wash or water.
16. Sprinkle with seeds.
17. Cover and let rise for 1 hour.
18. Heat oven to 375 degrees
19. Bake challah 20 minutes. Then reduce heat to 350 degrees.
20, Bake another 10 minutes or until top is golden.
21. Cool on wire rack.
2, Proof for 10 minutes.
3, Combine 4 cups flour and salt in large bowl.
4. Stir in yeast mixture then eggs or egg substitute and butter.
5. Mix until well-blended, about 1 minute.
6. On floured surface knead dough about 8 minutes until smooth and elastic, using additional flour as needed.
7, Place in oiled bowl, turning dough to oil top,
8. Cover and let rise in warm, draft-free area until doubled in bulk, about 1 hour.
9.Sprinkle cookie sheet with corn meal.
10, Punch down and knead briefly on lightly-floured surface.
11, Divide dough into 3 equal pieces.
12. Roll each into 10-12 inch rope.
13. Place three ropes side-by-side and braid together, tucking ends under.
14. Place on cookie sheet or in loaf pans.
15. Brush with egg wash or water.
16. Sprinkle with seeds.
17. Cover and let rise for 1 hour.
18. Heat oven to 375 degrees
19. Bake challah 20 minutes. Then reduce heat to 350 degrees.
20, Bake another 10 minutes or until top is golden.
21. Cool on wire rack.
Preparation time: 4 hours
Number of servings: 12-24
Number of servings: 12-24
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