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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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The Kosher Wine Review has a new look and some great new advantages:
- Searching for wines is far, far easier. You should definitely try the "Guided Search" — click on "Search Wines" at the top of the page for to get to the search page.
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- Also on the left-hand side of the this page, a list of the last five reviews.
Finally, this system supports guest comments and even guest wine reviews. I won't open comments to the wide world — unfortunately any site can be the target of spam, and any site with Jewish-related content is vulnerable to antisemitic attacks — but if you drop me a line we can discuss adding you to the list of authorized users.
I'd like to take this opportunity to thank my readers, my fellow tasters, those dedicated vinters who create kosher wine, and my patient spouse for helping make The Kosher Wine Review what it is today.
The first couple of people have signed up to leave comments; once I'm more comfortable with how the site is working, I'll entertain suggestions about blogs for individual users and perhaps enable wine reviews.
In the meantime, the site-wide contact form is now working. You can use it to contact me about the site, about reviews, about consulting, and with any questions you might have about kosher wine.
The first couple of people have signed up to leave comments; once I'm more comfortable with how the site is working, I'll entertain suggestions about blogs for individual users and perhaps enable wine reviews.
In the meantime, the site-wide contact form is now working. You can use it to contact me about the site, about reviews, about consulting, and with any questions you might have about kosher wine.
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