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I

recently had a request for an
easy challah recipe. I've learned
that the easiest way to make
challah is with a food processor:
It makes the softest and most pliable
dough, and it's also easy to make one
batch after another, with a minimum
of mess to clean up afterward.
I have also added some other tradi-
tional challah recipes for those of you
who don't have a food processor and
recipe for eggless challah.
These recipes are from Sara Finkel's
Classic Kosher Cooking cookbook pub-
lished by Targum-Feldheim, 22700
W. 11 Mile Road, Southfield, MI

Baby and Children's
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1

Fall

W/Coupon • Expires 10/31/97

Glaze

-J

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to the stars and the
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with Jeffrey

presenting
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By

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Mon.-Sat. 9:30-5:30. Thurs. '01 8:30

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DETROIT
JEWISH NEWS

10/10
1997

114

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1 package fresh or dry yeast
1 teaspoon sugar
3/4 cup warm water
3 cups flour
1/3-1/2 cup sugar
1 teaspoon salt
1 egg
1/4 cup oil

1 egg yolk, beaten with 1 teaspoon
oil and 1 teaspoon sugar
sesame or poppy seeds, optional

$2 19 $3.49
$ 1 89
I reg. $2.49

$

48034. The book contains more than
300 kosher recipes, from appetizers to
desserts, and has special holiday sec-
tions.

FOOD PROCESSOR CHALLAH

!lining Roam
Chairs
Frnin529.85
Reg. $59.95

W/Coupon • Expires 10/31/97

$399

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50% Off

Challah
Made Easier

PHYLLIS STEINBERG
Special to The Jewish News

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Food

Dissolve yeast and 1 teaspoon of sugar
in warm water. Let stand for 5 min-
utes until foamy. Put flour, sugar and
salt in a food processor.
Add egg, oil, and yeast mixture.
Process until the dough leaves sides of-N
container and forms a ball, about 40
seconds. Place dough on a lightly
floured board and knead until
smooth, about 2 minutes.
Place in a greased bowl and turn.
Cover with a cloth and let rise in a
warm place until double in bulk,
about 1 and 1/2 to 2 hours.
Punch down and shape into two
loaves. Place in a greased pan. Cover
and let rise again in a warm place for
about 1 hour. Brush with glaze. If
desired, sprinkle with sesame or
poppy seeds. Bake in a preheated 375
oven for about 40 minutes. Yields 2
medium-sized loaves.
Hint: The challah dough should
touch both ends of the loaf pans,
enabling it to rise upward rather than
outward.
-N

CHALLAH page 116