Laurie's Challah Bread

Laurie's Challah Bread (pronounced "hallah")This is a Jewish Bread, which has a religious significance for the Jewish people. They eat it on their Sabbath and sometimes decorate it with sugar glazes, fruit, colored eggs, or candies for special holidays.

Directions:
1 pkg active dry yeast
1 1/4 cups warm water (110 degrees)
1 tsp salt
1/4 cup sugar
1/4 cup oil (canola, vegetable, etc.)
2 eggs, beaten slightly
2 or 3 drops yellow food coloring
5 to 5 1/2 cups flour, unsifted, preferably bread flour

Glaze:
1 egg yolk beaten with 1 TBSP water
1 TBSP sesame seeds or poppy seeds (optional)

In a large bowl, dissolve the yeast in the warm water. Stir in salt, sugar, oil, eggs, and food coloring. Add 4 1/2 cups of flour slowly to make a stiff dough.

Turn dough out onto a floured counter or board and knead until smooth, adding flour as needed until it is not sticky anymore (about 5 - 15 minutes). Shape into large ball and turn dough over in a greased bowl; cover and let rise in warm place until doubled (about 1 1/2 hours). Punch dough down; knead on floured surface to release the air bubbles.

Divide in five portions (one can be smaller than the other four - set aside). Roll four of the portions between hands to form a rope about 20 inches long. Place the four ropes lengthwise side by side and braid as follows: pick up rope on the right, bring it over next one, under the third, and over the fourth. Repeat, starting with the outer right rope going over, under, over. Repeat until braid is complete. Pinch both ends together, adjusting braids. Place on greased baking sheet.

Roll reserved dough into three small ropes about 5 inches long. Place ropes side by side and make a small 3-strand braid. Lay on top center of large braid. Cover and let rise again in a warm place until almost doubled (about 1 hour).

Mix egg yolk and water; brush mixture gently over braids; sprinkle with seeds if desired. Bake in a 350 degree oven for 30-35 minutes or until loaf is golden brown. Serve warm, or let cool on rack. Makes one loaf. Makes great french toast the next day if it lasts that long!

Note: Can also make two smaller loaves with 3 or 4 ropes each.

Small Challah Bread Loaves

Challah Bread with Sesame Seeds

Bird Rolls

I made some "Bird Rolls" today. They actually look like soft pretzels and taste like the Challah Bread that I make. The rolls call for some extra work to make them look like birds with unblanched almonds and making tail feathers with a knife but I skipped that part. People around here eat food no matter what it looks like! Here's the recipe:

BIRD ROLLS
1 package (1/4 oz) active dry yeast
1 cup warm milk (110 - 115 degrees)
1/4 cup butter or margarine, melted
1/4 cup brown sugar
2 eggs
1 tsp. salt
3-1/2 to 4 cups all purpose flour

(Additional ingredients: 1 egg, 1 TBSP water, 16 whole unblanched almonds)

In a mixing bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir enough remaining flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12 inch rope; tie each into a knot. To form bird's head, tuck one end back into knot. With a sharp knife or scissors cut two slits on opposite end to form tail feathers. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat 1 egg with 1 TSBP water; brush over dough. Bake at 350 degrees for 15-20 minutes or until golden brown. Insert an almond into each for beak. Remove from pans to wire racks to cool. Yield: 16 rolls

MY NOTE: I used the dough setting on the bread machine and skipped the hard work. Just follow the breadmaker instructions for loading the ingredients.

Mom's Sticky Buns

My mother used to make these buns for church every Sunday morning for Sunday school. The men would always comment to my dad how much they liked her buns!

Mom's Sticky Buns

Prepare the night before.

Grease or butter a bundt cake pan.
Add 1/2 cup nuts or pecans and put in bottom of pan if desired. (Optional)

18 balls frozen dinner roll dough (Rhodes is the best) Note: I let them thaw slightly and cut them in half. Sprinkle rolls with one small box dry cook and serve butterscotch or vanilla pudding (NOT INSTANT)

Heat together until bubbly:
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 tsp cinnamon

Pour over rolls and pudding.

Cover with towel and let rise overnight.

Bake in the morning at 350 degrees for 25-30 minutes until done.

Turn on to plate and serve warm. These will disappear FAST!

I had to buy a second pan and make two at a time with my husband, four kids and their friends!