Cherished Recipes











Last week I finally did something that I have been wanting to do for years. My sister-in-law, my friend and I trekked out to the suburbs, in a snow storm to learn how to make Challah, rugulah, and stuffed chicken from my husband’s grandmother. Now I know I am a chef and I have made all of these dishes a hundred times, but it is something about learning a family recipe that made this day so special.

2 pkg dry yeast
2 tbsp water
2 tsp sugar
6 cups unsifted flour
1 ½ tsp salt
½ cups sugar
3 eggs lightly beaten
½ cups vegetable oil
¾ cups hot water

Combine yeast, water and sugar and let stand to activate.

In a separate bowl mix flour, salt and sugar.

After yeast activates, mix flour mixture, activated yeast, oil and hot water for about 7 minutes (or until it’s no longer sticky). Knead by hand for another 5 minutes. Sprinkle with flour in bowl and let rise (roughly double) for 1 ½ hours in warm area. Punch down and let rise again for another 1 ½ hours. Then form into round or braided, can also placed in loaf pan. Let rise another hour. Brush the top with egg wash and sprinkle with poppy or sesame seeds.

Bake for ½ hour at 300 degrees then increase oven temperature to 350 degrees for another 10 minutes. Watch so it doesn’t burn.


Pre-oven picture


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