EVER FEEL DISCONNECTED?

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You're invited to join
the Rekindling Shabbat
Young Adult Task Force
for

SHABBAT UNPLUGGED

The Philosophy of Shabbat
with
CIP Rabbi Aaron Bergman
C , tP Rabbi Arnie Sleutelberg
NIP Rabbi Steven Well

Wednesday, January 21 • 7:30 p.m.
Ariana Gallery
119 S. Main • Royal Oak

Questions? Call Jodi Berger • (248) 203-1486

REKINDLING
SHABBAT

IGNITE YOUR JEWISH SOUL

A PROGRAM OF THE COMMUNITY OUTREACH AND EDUCATION DEPT. (CORE)
Funded by Berman/Cohn Pilot Fund for Continuity and the United Jewish Foundation

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Allied Jewish Campaign

THE COHN-HADDOW CENTER FOR JUDAIC STUDIES
THE DEPARTMENT OF MUSIC AT WAYNE STATE UNIVERSITY

and

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present

DES SIDRfl ~

Acclaimed pianist, composer, arranger and critic

SUNDAY, JANUARY 25, 1998 3:30 P.M.
Temple Israel, 5725 Walnut Lake Rd., West Bloomfield

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A FREE, INFORMAL LECTLRE AND CONCERT

MONDAY, JANUARY 26, 1998 1:30 P.M.
Music North, 5900 Second, Wayne State University

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Funded through the generosity of the
DeRoy Testamentary Foundation

1/16
1998

148

For further information, call the Cohn-Haddow Center at (313) 577-2679 or
Temple Israel at (248) 661-5700. Complimentary tickets may be obtained by calling the Temple.

Wayne State University is an equal opportunity/affirmative action employer. Wayne State University — People working together to provide quality service.

Food

FRITTATAS

from page 146

starting at the top, the short side of
the rectangle, fold the top half of
dough toward the middle. Fold the
bottom of the dough up past the seam
and pinch to seal. Place the dough in
the prepared pan, seam side down.
Press the top of the dough firmly with
the palm of your hand so it flattens
and fills the pan evenly. Cover the pan
with a piece of buttered plastic wrap
or a towel and allow the dough to rise
about one inch above the rim of the
pan, about one hour.
4. About 40 to 45 minutes after
placing the dough in the pan to rise,
set a rack in the middle level of the
oven and preheat to 350 degrees.
5. Using the corner of a razor blade
or the point of a sharp knife held at a
90 degree angle to the top of the loaf,
cut a slash from about one inch before
the end of the loaf down the middle
of the top, to one inch before the end.
Bake the loaf for about 40 minutes,
until it is well risen and deep golden
color.
6. Place the pan on a rack to cool
for about five minutes. Then turn the
loaf out of the pan and let it finish
cooling on its side on the rack to pre-
vent the loaf from compressing as it
cools.

Impress
brunch guests
with a frittata
or brioche.

Serving: Serve in thin slices with
jam or preserves but no butter. Stale
brioche makes excellent toast or
French toast.
Storage: Use immediately or cool
completely, wrap tightly in plastic
wrap, and refrigerate or freeze. Bring
to room temperature, or reheat and
cool before serving.
Hint for success: Be careful not to
heat the milk beyond 110 degrees
before adding the yeast, or the yeast
will die.
Variations: Scatter 1/2 cup dark or
golden raisins, currants, chopped
toasted nuts, or a combination of
raisins and nuts onto the dough after
you transfer it to the floured work sur-
face. Continue to fold the dough over
on itself until the raisins and/or nuts
are evenly distributed throughout the
dough. Shape the dough as above. ❑