2 cakes yeast
4 tsp salt
3 eggs slightly beaten>>>>
1 reserve 1 tb. for brushing
1/4 cup sugar
2 cup warm water
7 1/2 cup flour (approx)
1/4 cup veg. oul or melted crisco
Directions
Soften yeast in 1/2 c. of the warm water, adding a little of the
sugar to help rise. In a large mixing bowl place sugar, salt, oil
and the rest of the water.
Stir to combine. Add yeast mixture which has risen and mix.
Blend in the eggas and abbout 3 cups of the flour and beat well. Then
knead in remainder of flour and continue to knead on floured surface
until dough is smoth and satiny, about 10 minutes. Place in greased
bowl and cover. Let rise in warm place, about 2 hrs. Punch dough
down and divide into 2 parts. If making twists, divide each half of
dough into 3 strips about 14" long. Braid the three strips together,
sealing ends. Or divide dough into two parts and proceed as follows:
Make six large rolls of each half and place them side by side in a
greased baking pan. Let rise for about 45 to 60 min. Brush with
reserved eggs mixed with a little water and bake in 375 F. oven for
abt. 45 min. or until a deep golden brown. Remove from oven and from
pan so bottom does not become soggy. Makes 2 loaves.
Servings: 2 servings
Challah (Sabbath White Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have proved the existence of recipes far back into antiquity, certainly as far into history as early Egypt, and maybe further still. In practice though, generally, these ancient cook books were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius wrote some documents describing recipes cooked by the Romans. He recounts how the roman meals were separated into starters, entrees and afters, a very modern way of dining. Aspicius also recounts how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as thyme, rue and parsley. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that we all know today, but instead descriptions of the types of food served to the rich and powerful of that time. In the 15th century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, including basil and rosemary. These new culinary innovations was responsible for an outbreak in cookery books, the majority of which are kept safe in academic collections. Over the next few centuries, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cook books are in high demand, mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Challah (Sabbath White Bread) recipe.
