Challah Bread (using Bread Machine)
Source: https://www.youtube.com/watch?v=4YKXB2qtncQ
Ingredients:
3/4 cup of warm water
2 beaten eggs for cooking
Either – 1 tbsp butter or 1/6 cup oil (use oil to keep Pareve)
2-3 sprinkles turmeric for yellow color
3 cups flour
3 tbsp white sugar
1 tsp salt
1/2 tbsp yeast
1 beaten egg for painting
Directions
- Use some of the 3/4 cup water to hydrate the yeast
- Place the water, 2 eggs, butter or oil, turmeric, flour, sugar, salt, and yeast in the bread machine pan (making a valley in the flour for the yeast), according to the manufacturer’s directions.
- Process the ingredients in the dough cycle (after 10 mins of mixing, if it’s sticking to the walls, then add flour to that side)
- Remove immediately when the machine beeps, dump on lightly floured surface
- Punch it down once with your fist, knead a little bit and make a ball. Cover (i.e. with a bowl) and sit for 5-10mins.
Cut into 6 sections, roll each section into a long strand. - Braid the 6 strands, pinching the top and bottom ends together
Use the following order until complete
2 -> 6 (i.e. make the second strand the last one)
1 -> 3
5 -> 1
6 -> 4 - Place on a parchment-lined or lightly greased (i.e. coconut oil) baking sheet
- Let the challot rise until double in size, covered, for 30 mins to 1hr
- Paint with beaten egg and a dash of water (i.e. with a brush) the bit of water is so it doesn’t get too brown
- Sprinkle with sesame and/or poppy seeds
- Cover with foil so it doesn’t get burnt on top, then bake for 20-25 mins at 350.
Fruit-filled Hamantashen
Fruit Filling
¾ cup pitted prunes
⅓ cup seedless raisins
¼ cup water
¼ cup shelled walnut (can use pecans)
¼ apple w/ peel
Juice and rind of ½ lemon
2 tablespoon sugar
Dough
⅔ cup margarine or butter
½ cup sugar
1 large egg
½ teaspoon vanilla
2 ½ to 3 cups flour
1 teaspoon baking powder
Dash of salt
Directions
- To make the filling, simmer the prunes and raisins together in the water, covered for 15 minutes or until the prunes are softened but still firm.
- Add the nuts, then put the mixture through a grinder or food processor with the apple. Add the lemon juice and rind and sugar and mix well.
- To make dough, cream butter or margarine with the sugar. Add the egg and vanilla until smooth. Can be done in food processor
- Add the flour, baking powder, and salt. Process until a ball of dough is formed
- Chill for 2-3 hours, or overnight
- Taking one fourth of the dough, roll out on a lightly floured board to a thickness of ⅛ inch. Cut into 2 ½ inch circles. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
- Bake in a preheated 375-degree oven on well-greased cookie sheet for 10-15 minutes or until tops are golden.
Dad’s Moroccan Eggplant Salad
2 eggplants (about 2 pounds)
2 tablespoons kosher salt
Vegetable oil for browning
3 tablespoons tomato paste
2 cloves garlic, mashed
Juice of 2 lemons
1 tablespoon cumin or to taste
Harissa or dried red pepperflakes to taste
½ teaspoon ras el hanout (at middle-eastern store) (optional)
½ cup chopped coriander
Directions
- Score the eggplants in stripes lengthwise with a vegetable peeler. Then slice in ½ inch rounds. Sprinkle with the salt and let sit in a strainer over a bowl overnight.
- The next day squeeze out the remaining juice from the eggplants using paper towels and heat 1 inch of vegetable oil in a large skillet. Brown on both sides. Drain on paper towels and refrigerate overnight in a covered dish.
- The next day mix the tomato paste, garlic, lemon juice, and spices in a small bowl. Add to the eggplants, gently coating them. Sprinkle with the fresh coriander. Serve at room temperature.
(4 to 6 servings)
Other Jewish foods
Seven Layer Cake
Beignet
Mufletta
Dafina
Galettes
Fish Balls
Matza Ball Soup
Couscous
Moroccan Cigars
Moroccan Salad – other salads?
Chopped liver
Harissa