Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Suggest a Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 

 


Ethnic Recipes
Afghan
African
American
Bukhari
Egyptian
Greek
Hungarian
Indian
Iraqi
Italian
Jewish
Kurdish
Lebanese
Middle Eastern
Moroccan
Persian
Romanian
Thanksgiving
Turkish
Yemenite


Category Recipes
Vegan
Vegetarian
Healthy
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

Index of Keywords

 

Print your recipe and enjoy cooking!



Print   

Ingredients:


* 2 pounds bread or unbleached all-purpose flour (8 cups)
* 2 yeast cakes or 2 packages dry yeast
* ½ cup lukewarm water
* 6 medium, cooked, mashed potatoes (about 3 cups), still lukewarm
* 1½ teaspoons salt
* Poppy seeds


Directions:


1. Place the flour in a large bowl, making a well in the middle. Stir in the yeast and ½ cup water. Add to the well a small amount of the flour, about 3 tablespoons. cover and let the "starter" stand in a lukewarm place until doubled in size (about 30 minutes).

2. Add the potatoes, salt, and more lukewarm water if needed. Knead the dough about 10-12 minutes or until it separates from the bowl and is as firm as possible. Alternatively, divide in fourths and whirl in a food processor, using the steel blade. Put the dough in a greased bowl and cover with a cloth. Place in a medium-warm, draft-free spot, and let stand until the dough has doubled (from 3-5 hours).

3. When the dough is ready, place it on a floured wooden board and split it into 4 parts. Make a long loaf of one part and divide one other part into 3 pieces. Roll the 3 pieces into long ropes as thick as a thumb and braid them. Place the braid on top of the long loaf, pinching down to attach. Repeat with the 2 remaining parts. Cover the hallah and let rise once more for about 1 hour.

4. Preheat oven to 350 degrees F.

5. When ready to bake, sprinkle the top with water and then with poppy seeds.

6. Bake 45 minutes to 1 hour on a greased cookie sheet or until the hallah is nicely browned and sounds hollow when tapped with the knuckles.

Note: You can also divide the dough into 4 portions, 2 larger than the others. Divide larger portions into 3 pieces and braid. Then divide smaller into 4. Braid 3 of the pieces and place on larger braid. Roll out last piece and press down lengthwise on braid. Repeat.



Source: Berches

Print   
Google


Search for more Recipes...



   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes
recipes pasta
food

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup
chicken recipes

food from
turkey breast
cook turkey
food recipes
food traditional
recipes for chicken

recipes
cake recipes
turkey
soup recipes
easy recipes
bread recipes

More Tags ....