Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


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


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


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!


Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/orset55/public_html/globe-recipes/Setup/functions.php on line 6


Print   

Ingredients:


Sponge (yeast starter):
* 1 cake or 2 pkg dry yeast
* 1 t sugar
* 1/8 t saffron
* 3/4 C warm water
* Bread ingredients
* 8 - 9 C sifted flour
* 1-1/2 t salt
* 3 T sugar
* 3 whole eggs, lightly beaten
* 1-1/4 C lukewarm water
* 1/2 C vegetable oil
* 1 T oil for bowl and pans
* 1 C raisins, softened in hot water, drain and pat
* dry (optional)
* 2 T honey, warmed slightly


Directions:


Make the sponge: In a medium glass bowl combine yeast, sugar and saffron in warm, not hot, water. Let stand five minutes until thick and bubbly.

Bread: Sift flour. Stir 1-1/2 C flour into yeast mixture, blend well. Cover with a towel; let rise 30 minutes.

In a large bowl, combine 4-1/2 C of remaining sifted flour, salt and sugar. Form a well. Mix in eggs, remaining 1-1/4 C water, oil and yeast mixture. Stir in as much flour as needed to form a dough. Turn onto a lightly floured surface, knead until smooth and elastic. Place in a large, clean, oiled bowl; turn dough so top is also oiled. Cover, let rise two hours until doubled. Punch down dough; knead in raisins on a lightly floured surface for five minutes.

"Take challah."*

Divide dough in half, roll each half into a 2-inch thick smooth rope, 18 inches long or longer; coil dough into a circle with a large knob on top. Place on an oiled baking sheet or in two 10-inch round pans. Cover, let rise 1 hour.

Preheat oven to 400° F; brush challah once with warm honey, bake 10 minutes. Reduce heat to 350° F. Brush with warm honey while baking. Bake 25 to 30 minutes longer until golden and hollow-sounding when tapped. Cool; remove from pan, cool on rack, store airtight or freeze.

*"Take challah" refers to an olive-sized piece of dough, removed from the dough mass, to be burned before the final rising. It represents the Temple offering by the priests. The burning of the challah remains the "woman's obligation" and should be accompanied with an appropriate blessing during preparation.



Source:

Print   
Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....