Wash In Recipies

[gyrafoam]

Traditional Challah

This receipt makes three pretty good sized loaves using three braids each.
Preheat Oven to 350F.

You will need:
Four oz. Fresh Yeast or a combination of Two Oz. fresh and Two packets dry.
1C. Warm Water
3C. Boiling Water
3/4 c. Margarine (I use Fleishman's Unsalted Find it In the frozen section at the grocery)
2T. Sea Salt
2 C. Sugar
6 Whole Eggs
About 15 Cups Sifted Plain Flour. I use Hudson Cream or White Lily.

For the Glaze:
1 beaten egg
Poppy or Bene seeds whichever you prefer.

In a small bowl, dissolve the yeast in the warm water.Mix in a tablespoon of the sugar. Let stand until foamy.

In a large bowl, pour 3 Cups Boiling Water over Margarine and stir until melted.(Grandma would also pinch in a spoon full of Saffron for an extra rich loaf), Add sugar and salt, mix well. Allow to cool and then mix in the eggs. Add the yeast mixture. Slowly add flour and knead about 10 minutes. If it's too sticky add a little flour.
When well kneaded, rub the top of the dough with salad oil, cover and let rise an Hour in a warm place. Shape dough as desired and place in pans or on baking sheets. Let rise another hour.
Brush loaves with beaten egg and sprinkle with seeds.
It takes about an hour for large Challot and about 40 or 45 minutes for medium sizes.

 

[gyrafoam]

Challah French Toast

Hans, here is how I do it.

To make a baked casserole type: I use a well buttered 9 in. Square baking Dish

Cut the crust off and cut bread into little pieces about 1 1/2 to 2 in. thick.
Place into baking dish.
In a bowl beat 6 Eggs and about a 1/2 cup Half and Half. More if desired.
1 Teaspoon Vanilla Bean Paste
1/2 t. Sea Salt
1 Heaping Tablespoon fresh Vietnamese Cinnamon.

Mix well and pour over top of bread cubes. Drizzle a bit of melted butter over the top and put in a 350F. oven about 30 minutes or so and test center for doneness of custard. Serve hot with syrup or globs of Vanilla Ice Cream.

To pan-fry: In a heavy bottom skillet melt about 4 T. Butter.

Slice bread into about 3/4 in. slices. Arrange slices in bottom of a 13X9 in. baking dish. Make the egg bath the same way as described for the baked version (above) and pour mixture over slice of bread. Immediately start turning slices back and forth until all egg mixture is absorbed. Place slices in skillet and fry until brown. Serve with your favorite toppings.

 

[philcoford]

O.K. now I am really hungry! Thanks for sharing these.