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SEPTEMBER 1999 EDITION


from Jewish Action Magazine

Reprinted with permission from
JEWISH ACTION MAGAZINE, Fall 1993
Published by the Orthodox Union of America, New York
http://www.ou.org



It is a beautiful Jewish tradition to eat round challahs on Rosh Hashana. This is symbolic of our wish for a complete new year. We also eat foods rich in honey - as an omen that our year should be sweet and delicious. Enjoy!











WHOLE WHEAT HONEY CHALLAH

Ingredients:
  • 4 cups unbleached white flour
    		•
  • 1/2 cup honey
  • 4 cups whole wheat flour
    		•
  • 1/4 cup margerine
  • 2 pkgs (1/4 oz. each) rapid rising yeast
  • glaze
  • 1/2 teaspoon salt
    		•
  • 2 eggs beaten
  • 2 cups hot water
    		•
  • sesame or poppy seeds

    • GLAZE:

    Beat 1 egg yolk with 1 teaspoon water.

    CHALLAH:

    - Combine flours in large bowl, setting aside 1 cup; add yeast and salt to flour in bowl. Combine water, honey and margarine; stir until margarine melts. Stir warm liquids into flour mixture; stir in eggs.

    - Knead dough on lightly floured board 7 to 10 minutes adding as much of reserved flour as necessary to form a smooth, elastic dough. Cover dough; let rest 10 minutes.

    - Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in warm, draft-free place until doubled in size.

    - Brush loaves with glaze; sprinkle with poppy or sesame seeds.

    - Bake at 350 degrees for 45 to 55 minutes or until brown.

    - Remove from pan and cool on wire rack. Makes 2 loaves (24 servings).

    Nutritional Analysis Per Serving:
    192 calories; 5.6 g. protein; 3.1 g. fat (14% calories from fat); 36.5 g. carbohydrate; 27 mg. cholesterol; 3.7g. fiber and 167 mg. sodium.









    "MILK-AND-HONEY" BUNDT CAKE

    Ingredients:
  • 1 cup milk (Pareve milk substitute may be used)
  • 2 cups white flour
  • 2/3 cup honey
  • 1 cup wheat germ
  • 1/2 cup butter or margarine
    		•
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 teaspoon salt


    • - Preheat oven to 350 degrees.

    - Blend milk (or milk substitute) and honey over medium heat. Watch carefully. Add butter (dairy recipe) or margarine (pareve recipe). Allow to cool slightly.

    - Beat eggs and add to mixture. Mix remaining ingredients and add to mixture.

    - Pour batter into greased bundt pan.

    - Bake for 30 to 35 minutes or until slightly spongy. Toothpick inserted into center should come out clean.



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    © 1999 Heritage House