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| | Bubba Golda's NO FAIL, SPECTACULAR CHALLAH RECIPE | | | - 1 cup warm water
- 1 pk Eggbeaters (or 2 real eggs)
- 2 tbs olive oil
- 2 tbs brown sugar
- 2 tsp salt
- 4 cups bread flour
- 1/8 cup gluten
- 2 ½ tsp dry yeast
DIRECTIONS FOR BREAD MACHINE
Set machine for dough cycle if a braided bread is desired. (If braid is not desired, put all ingredients in the bucket and set on the normal or rapid bread cycle) but save a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Remove dough from bucket at the end of the dough cycle and divide into three equal parts. Roll the three parts into ropes of equal lengths. Pinch three ends together and braid, then pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off).Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha (blessing) and enjoy DIRECTIONS FOR HAND MIXING
Set aside a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Mix all ingredients in a large bowl. Knead until all flour is blended in. Take care not to over knead as it will toughen the dough. Set bowl in a warm place to rise for 1 hour. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off). Then punch down and knead again, just a little, and divide the dough into three equal parts. Roll the three parts into ropes of equal lengths and pinch the ends together. Braid and pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes. Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place braid in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha and enjoy! |
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I've just received a request from someone who is traveling to Chile and Argentina for a list of kosher wineries to visit.
I don't have one; in fact, I'd be hard-pressed to provide the locations of wineries here in the US.
Here's two requests. First, if you know of kosher wineries in Chile and Argentina that tourists can (or even can't) visit, please leave a comment.
Second, if you'd like to help create a list of all such wineries for me to post on this web site, let me know and let's see if I can let you edit such a list directly. Use the contact form to reach me.
All of these ratings are my personal opinions, and while I've had some of these wines multiple times, at other times I've had just a single tasting. You may disagree with these ratings, or you may find that the bottle you purchase doesn't meet your expectations. This is the nature of wine, which remains an art rather than a science. And of course everyone's taste is different.
I rate the wine on a scale of 1 (lowest) to 5 (highest). I have reserved a rating of 0 to wines that are unpalatable when I am unable to resolve to my satisfaction that the problem is a corked bottle rather than an error at the winery. A few wine have no rating at all; these are wines that I was unable to judge.
Ratings provide a guideline, not a guarantee; each vintage and each bottle is different. The other day I poured a bottle wine down the sink; this was a wine I usually like, and in fact I still recommend that wine, but this particular bottle was bad. A bottle will go bad, either because of a mistake by the winery, improper handling in shipment, or neglect by the wine merchant. In at least one case, I've seen a wine ruined by its success: one year the wine was excellent and the next year the winery overproduced the wine to meet demand.
Finally, I'd like to paraphrase the Wall Street Journal's wine reviewers, Gaiter and Brecher, who said something very important. If you find a wine that's inexpensive that you enjoy, this doesn't mean you have poor taste — this means you've found a bargain. It's your and your friends' enjoyment of the wine that's important, not what I or anyone else thinks of the wine.
All of these ratings are my personal opinions, and while I've had some of these wines multiple times, at other times I've had just a single tasting. You may disagree with these ratings, or you may find that the bottle you purchase doesn't meet your expectations. This is the nature of wine, which remains an art rather than a science. And of course everyone's taste is different.
I rate the wine on a scale of 1 (lowest) to 5 (highest). I have reserved a rating of 0 to wines that are unpalatable when I am unable to resolve to my satisfaction that the problem is a corked bottle rather than an error at the winery. A few wine have no rating at all; these are wines that I was unable to judge.
Ratings provide a guideline, not a guarantee; each vintage and each bottle is different. The other day I poured a bottle wine down the sink; this was a wine I usually like, and in fact I still recommend that wine, but this particular bottle was bad. A bottle will go bad, either because of a mistake by the winery, improper handling in shipment, or neglect by the wine merchant. In at least one case, I've seen a wine ruined by its success: one year the wine was excellent and the next year the winery overproduced the wine to meet demand.
Finally, I'd like to paraphrase the Wall Street Journal's wine reviewers, Gaiter and Brecher, who said something very important. If you find a wine that's inexpensive that you enjoy, this doesn't mean you have poor taste — this means you've found a bargain. It's your and your friends' enjoyment of the wine that's important, not what I or anyone else thinks of the wine.
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