Challah recipe

Bread machine directions

1. 1 C (8 oz) room temperature water
2. 2 large eggs
3. ? C (3 oz) sugar
4. ? C oil (3 oz)
5. 1 ½ tsp salt
6. 1 ? C (8.7 oz) white wheat flour
7. 2 ? C (13.8) bread flour
8. 2 1/4 tsp yeast

(for glaze)
1 egg yolk
½ tsp water
pinch of sugar

Preheat oven to 325º.

Combine ingredients 1-5 in the container for a bread machine. Add the flours and make a well in the dry area of the flour. Put the yeast in the well.

Place container in the bread machine and set it to the dough cycle. If wanted, you can use a stand mixer and use 110 degree water instead of a bread machine.

After cycle is through divide dough into equal parts and form into desired shape (braid, yud-bet, 7 day, etc), glaze with beaten glaze ingredients, and bake.

Larger challahs (braid, yud-bet) bake 27-30 minutes on parchment paper lined stone
Smaller challas (rolls, smaller loaves) bake 17-20 minutes on parchment paper lined stone

For small ball pairs, divide into 16 even balls.

Non-bread machine

1. 1 C (8 oz) room temperature water
2. 2 large eggs
3. ? C (3 oz) sugar
4. ? C oil (3 oz)
5. 1 ½ tsp salt
6. 1 ? C (8.7 oz) white wheat flour
7. 2 ? C (13.8) bread flour
8. 2 1/4 tsp yeast

(for glaze)
1 egg yolk
½ tsp water
pinch of sugar

Preheat oven to 325º.

Proof yeast according to directions on package (or add yeast to slightly warm water [110ºF] with a pinch of honey, stir well, and wait for it to foam)

Combine ingredients 2-5 in a bowl. Add flours and yeast/water mixture

Mix dough until it forms well and you can stretch a piece of it thin enough to show light behind it without breaking.

Cover and let rest for 45 minutes to 1 hour.

Punch dough down. Divide dough into equal parts and form into desired shape (braid, yud-bet, 7 day, etc), glaze with beaten glaze ingredients, and bake.

Larger challahs (braid, yud-bet) bake 27-30 minutes on parchment paper lined stone or sheet
Smaller challas (rolls, smaller loaves) bake 17-20 minutes on parchment paper lined stone or sheet

For small ball pairs, divide into 16 even balls.



Delicious roast chicken

Here’s what you’re going to need (ingredients, duh).
1 3-5lb roasting chicken
4-5 cloves of garlic, depending on size
1 medium tomato
5 small tomatillos, husks removed
1 lemon OR 3-4 small limes
A little olive oil (maybe 3 tbsp?)
Fresh cilantro (6-7 leaves)
Fresh basil (8-10 leaves)
Red pepper flakes to taste
Salt and pepper to taste
Salt N Pepa to listen to
A tiny bit of butter

Set your oven to 450º. Also, put on your Salt N Pepa album or cassette.

Slice your tomatillos and tomato into thick slices. Pound your garlic with the side of your knife to release some of the flavor.

In a frying pan with heat to low-medium, melt butter and put the red pepper flakes and garlic in the butter. Let that soak for 2 minutes or so. Turn the heat up to medium high and add the tomato, tomatillo slices, and some salt (~1 tsp) and pepper. Pan roast these until they’re tender then quickly transfer everything over to a small food processor.

In the food processor add the cilantro, basil, rest of the garlic, juice of a lime or a little of the lemon, more red pepper, some olive oil, salt (~1 tsp), and some black pepper. Process it on low until it’s blended yet still chunky. Set aside so it can soak together while you prep the chicken.

Get the chicken and a roasting pan of appropriate size. Do not combine (yet).

Remove giblets from the chicken and rinse out the cavity and outside of the chicken well. Dry both the inside and outside. Place the chicken in the roasting pan breast up. Put the remainder of the sliced lemon or lime in the cavity.

Rub the outside of the chicken with olive oil just to lightly coat. Now top it with the sauce you made and work it into the skin, making sure to cover the entire chicken.

Baking time will be 20 minutes for every pound the chicken is, plus an extra set of 20 minutes.

Place in your 450º oven. After 15 minutes turn the heat down to 375.

Once the time is up and your meat thermometer says it’s at least 160º in the thigh, remove the chicken. Cover with tinfoil for 10-20 minutes to let the juices redistribute.

Enjoy.