I COOKING I
Music by
Sam
Barnett
Hallah Book
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Continued from Page 84
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RARE & BEAUTIFUL
BEADS
Largest selection in Michigan
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THE FAMILY HALLAH
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Love & Marriage
Personal Introduction Service Inc.
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Rhinestones
Brisk Machines
Seed Beads
Crystals
Fashion Beads
• Knotting &
restringing service
• Necklaces made
to order or
Do-It-Yourself!
BIRMINGHAM BEAD STORE
280 N. Woodward . Birmingham, MI
In the Great American Bldg.. next to Crowley's
(313) 644-7609
86
FRIDAy,
ogr. 9,,19
is the one Freda Reider
learned from her mother, to
whom it was passed down by
generations before her in
Poland. Ms. Reider has some-
what adapted the recipe for
the modern kitchen. Her book
includes 10 unusual varia-
tions on this recipe, such as
Cardamom Hallah, Honeyed
Barley Hallah, and Carob
with Sunflower Seeds Hallah.
The technique is generally the
same for all the versions, and
all can be formed into the
shapes described in the book.
• 11/2 cups water — 1 boiling, 1/2
cold
• 1/1 cup vegetable oil
• 1/4 'cup sugar or honey
• 1 teaspoon salt
• 1 tablespoon dry, granulated
yeast
• 2 beaten eggs
• 5-6 cups unsifted, unbleached all-
purpose flour
• 1/2 cup dark and/or golden raisins
for holidays or other special
occasions
Note: Add raisins to dough
just before shaping it into a
Hallah form.
Place the first six ingre-
dients in a four-quart mixing
bowl in the order listed above.
(A Pyrex or pottery bowl is
preferable because it holds
the heat best.) Note that the
yeast is added fifth to the
mixture, at the point when
the temperature is ideal for
starting the fermentation
process, 95-115 degrees.
Using a large wooden spoon,
stir the flour into the liquid,
a cup at a time, sweeping in
a wide circle around the bowl
until the flour is fully and
evenly dispersed. Keep ad-
ding flour, mixing and blend-
ing, until the dough begins to
ball up and leaves the sides of
the bowl.
Scrape the sticky dough
from around the bowl and
gather it into a ball. Sprinkle
flour sparingly over and
under the dough and proceed
to knead. Knead the dough in
the bowl. Fold the dough
toward you with the palm of
your hand and your fingers;
then push firmly down with
your fist into the dough's
center. As you knead, keep
the bowl and dough slowly
rotating, always working for
a ball-like form. It is not
necessary to be vigorous and
harsh in kneading dough.
Just be firm and gentle with
it! Whenever dough or hands
become sticky, sprinkle them
lightly with more flour. Don't
add too much flour or the
result will be a dry, crumbly,
heavy hallah. Knead for ap-
proximately 10 minutes or
until the dough feels smooth
and velvety. Rum the ball of
dough over with the folded
kneaded seams at the bottom
and a smooth surface on top.
Cover the dough with a
clean dry dish-towel and allow
•
it to rise until double in bulk.
Thst by inserting two fingers
about V2 inch into the risen
dough. If an indentation re-
mains, the dough has risen
sufficiently. Deflate it then by
pushing your fist deep into
the center. Gather the edges
of dough to the center and
knead again in the bowl for
several minutes.
Cover the bowl and allow
the dough to rise and double
in bulk again. This time it
might take about half of the
time as before. Then knead
again for a minute. Remove
the dough from the bowl and
place it on a floured wooden
bowl or on a tabletop and
allow it to rest uncovered for
about 10 minutes.
The dough is now ready to
be shaped into any desired
hallah form (such as a basic
triple braid or one of the more
involved shapes described in
The Hallah Book ). You may
also knead in the raisins, if
desired.
After the hallah has been
formed, place it on an oiled
and floured baking pan or on
a cookie sheet, depending on
the size and shape of your
hallah. Cover it and allow it to
rise for a third and final time,
again until it approximately
doubles in size. Before put-
ting it into the oven, glaze
and embellish it, if desired
(details are in The Hallah
Book ).
Place the hallah in a
preheated 350-degree oven
and bake it for about forty-
five minutes. A finished bread
will appear firm and crusty
on the outside and will ring a
hollow sound when tapped on
its flat bottom.
After the baked hallah has
been removed from the oven,
it should be placed immed-
iately on an elevated cake
rack for all-around cooling.
The hallah can be eaten about
two hours later.
•
The following are some sug-
gestions for finishes and
glazes from The Hallah Book.
FINISHES AND GLAZES
• White flour rubbed into
dough: leaves a white
powdery finish.
• A surface left bare:
leaves a dry, almost
powdery mat finish.
• Water washed: leaves a
smooth mat finish, almost
wood-grainy appearance.
• Salt water wash: leaves
a dry and crispy crust.
• Oil: leaves a semi-mat,
rich-hued finish with a
slight sheen.
• Egg white: leaves a soft
glaze.
• Egg yolk: leaves a rich
glaze.
• Egg yolk with a few
drops of yellow food color-
ing: leaves a rich, deeper-
toned glaze.