YOU'RE
LOOKING
ATA
LETHAL
WEAPON.

, .....

•••••:. .....

CHALLAH page 120

decide on place it on a greased
cookie sheet and allow to rise for
at least an hour. Brush the top of
the challah with the beaten egg
and sprinkle poppy or sesame
seeds on top. Bake at 350 for about
45 minutes or until its golden
brown. Note: you can add 1 cup of
raisins when you are kneading the
dough. Makes 2 challahs.

FOOD PROCESSOR
CHALLAH

spec al

excluded
rsexcli

Fact is, more Americans
may die by the fork than by
any other weapon. That's
because so many of them
use it irresponsibly. Like
to fill up on high-fat, high-
cholesterol foods. Foods
that can load the blood with
cholesterol, which can build
up plaque in their arteries,
increasing their risk of
heart attacks and threaten-
ing their lives. So next time
you pick up a fork, remem-
ber to handle it as you
would any other weapon.
For self-defense, not
self-destruction.

American Heart
Association

WERE FIGHTING FOR
YOUR LIFE

The Shirt Box. Shirts And A Whole Lot More.

19011 W. Ten Mile Rd. Smithfield, MI 48075
(Between Southfield Rd. & Evergreen) 810 • 352-1080

Midrasha Center for Adult Jewish Learning
of the Agency for Jewish Education
presents:

You're invited.

■
This lectureis open to, the Detroit area Jewish community. Join us in
■
learning together with a renowned Jewish scholar who uses tradition to
■
■
■ deal with the issues that lie at the heart of the human experience - the
•
• search for meaning in life, the need to deal with pain, anxiety, intimacy,

Ways Into
Jewish Spirituality

■

■
■
•
•

C/D

LU

CD
CC

LLJ

LU

F-

122

•
• ■

•

with Conservative Movement
Scholar - in - Residence
Rabbi Debra Orenstein

LU

■
■

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•

■

at the Agency for Jewish Education

21550 W. 12 Mile Rd., Southfield

No Charge.

For more information and reservations, please contact
Naomi Blumenberg at the Agency for Jewish Education

(810) 354-1050.

guilt and values.

■

Tuesday, December 3, 1996
7:00 - 8:30 p.m.

C/D

This space provided as a public service.

■

•

■

•

■

•

Rabbi Debra Orenstein is a
Senior Fellow of the Wilstein
Institute of Jewish Policy
Studies, an instructor at the
University of Judaism, and a
popular writer on Jewish
spirituality and gender
studies. A seventh
generation rabbi, she co-
authored From Generation
to Generation. Her most
recent work is lifecycles 2: Jewish Women on Biblical &
Contemporary Life Themes, exploring life themes found in biblical

texts and in women's lives today.
Sponsored by: Agency for Jewish Education

1-

,1 E 7

1 package active dry yeast
1/2 cup warm water
3 cups flour
1 teaspoon salt
6 tablespoons sugar
2 eggs, beaten
2 tablespoons pareve margarine,
melted
1 additional egg, beaten

In a small dish dissolve the yeast
in water. Set it aside. Place the
steel blade in the processor and
then combine the flour, salt, and
sugar in the processor bowl. Mix
slightly.
In a large bowl combine the 2
beaten eggs, melted margarine
and yeast mixture. Turn on the
processor and gradually add the
liquid mixture to the flour mix-
ture. Continue processing until
the dough forms a ball that pulls
away from the sides of the proces-
sor bowl. Remove the dough from
the container and place it in a
greased bowl. Turn the dough so
that both the top and bottom of
the dough are greased. Cover the
dough and let rise for about 11/2
hour. Punch the dough down and
shape as desired. Place on a
greased cookie sheet and let rise
for about 30 to 40 minutes. Brush
the remaining beaten egg on tope-
and bake at 375 for about 40 to I
45 minutes or until golden brown.
Makes 1 loaf.

CHALLAH TIMES TWO

2 ounces of yeast
2 cups warm water
1 1/2 cup honey
1 teaspoon salt
3/4 cup oil
4 eggs
4 cups whole wheat flour
5 to 6 cups white flour

In a large bowl combine the yeast,
salt, water, honey oil and eggs.
Gradlisily add the 4 cups of wheat
flour and then add the white flour
until you have a dough that
doesn't stick to your fingers.
Kneed the dough for 5 to 6 min-
utes. Place the dough in an oiled
bowl and cover. Allow it to rise for
2 hours. Punch down the dough
and divide into 6 portions. Shape
challahs as desired. Place on
greased cookie sheets and let rise
for 1 hour. Brush with water if de-
sired. Bake at 350 for 30 to 40 min-
utes. Makes 6 challahs.

WATER CHALLAH

2 ounces yeast
9 cups flour, sifted
3 cups water
1/2 cup oil
1/2 cup plus 2 teaspoons sugar
2 teaspoons salt

CHALLAH page 124