[carlo3b]

Challah
Traditional Jewish holiday bread is wonderful for any feast. This unusually attractive loaf is as attractive as a centerpiece, as well as a great tasting bread. Challahs are often braided in a complex way, but a simple 3 stranded braid is used here.

• 1 envelope active dry yeast
• 1 teaspoon sugar
• 2 cups warm water
• 8 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons oil
• 1 egg, at room temperature
• 1 egg, beaten with 2 teaspoons water
• 4 tablespoons poppy seeds or sesame seeds

In a small bowl, combine the yeast with the sugar and 1/2 cup water. Cover with plastic and leave in a warm place until well risen, about 20 minutes.
Sift the flour and salt into a warmed bowl. Make a well in the center and break the egg into it. Add the yeast mixture and stir with a wooden spoon, gradually incorporating the liquid into the flour. Gradually add enough remaining warm water to make a stiff dough. Turn the dough onto a floured board and knead until it is smooth and elastic, and it doesn't stick to your hands, about ten minutes. Put dough in a warmed, greased bowl. Cover it with plastic, and let rise until doubled, about two hours.

Punch down the dough and divide into six balls. Roll the balls between your hands into long strips of equal length and about one inch wide. Braid three strips together and place on a greased cookie sheet. Wrap the ends neatly underneath the loaf. Repeat with the remaining three strips to make another loaf. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. (Alternatively, put them in large plastic bags and leave them in the refrigerator overnight. Then let them rise the next day.)

Preheat the oven to 450F. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Bake loaves for 15 minutes then reduce the heat to 375F and bake for 40 minutes or until golden brown. Let cool on a rack.
Yummmmmmmmmmm!




 

[Angelique]

Well. that's a VAST improvement over the rice. Here is another recipe from the Cookbook from Carlo that you may like with your dinner:

Herb And Bacon Rolls
1 package yeast, dry or compressed
1/4 cup sugar
1/4 cup lukewarm water
1 cup milk
1/2 teaspoon salt
1/2 teaspoon garlic and celery salts
1/2 cup shortening
1/4 teaspoon each; thyme, mace, rosemary or oregano
2 eggs
3 1/4 cups flour
1/2 cup crumbled, cooked bacon or minced ham
Melted butter
Caraway or poppy seeds

Soften yeast in lukewarm water. Scald milk, add sugar, salt and shortening. Cool to lukewarm. Add flour mixed with herbs and beat well. Add eggs and softened yeast. Beat until smooth. Add bacon or ham. Cover and let rise until bubbly. About 1 hour. Prepare small muffin pans by putting 1/2 teaspoon of melted butter and poppy or caraway seeds in bottom. When dough is light, stir down, fill muffin pans half full, and let rise until double in size. Bake in 425º oven until golden brown.

[jellybean]

Got this recipe in email and haven't tried it, but thought I would share...

Austrian-Style Turkey

Ingredients:

1 Teaspoon paprika
1/8 Teaspoon white pepper
1 1/2 Pounds TURKEY THIGHS, skinned, boned strips
2 Tablespoons margarine
1 1/2 Cups onion -- finely chopped
1 Clove garlic -- minced
1 Bay leaf
1/3 Cup low-sodium chicken bouillon
1/4 Cup tomato sauce
1/4 Cup sour cream
1/2 Teaspoon sugar

1. In small bowl mix paprika and pepper; sprinkle over turkey strips to coat.
2. In 3-quart saucepan, over medium-high heat, saute turkey strips until lightly browned in 1 tablespoon margarine; remove from pan and set aside.
3. In saucepan, over medium-high heat, saute onions and garlic in remaining 1 tablespoon margarine until onions are translucent.
4. Add bay leaf, bouillon, tomato sauce and turkey; bring mixture to a boil.
5. Reduce heat to low; cover and simmer about 12 to 17 minutes or until turkey is tender, stirring occasionally.
6. Fold sour cream and sugar into mixture; heat through.
7. Serve with egg noodles, if desired.