Blogroll | Congregation Darchei Noam

Joel’s Challah

Makes two challahs

Mix together in large bowl:

800 g white bread flour

200 g whole wheat flour

25 g salt

10 g instant yeast

1 cup currents or 3 tbs poppy seeds

Mix together:

1/2 cup canola oil

1/2 cup honey

4 eggs

450 g warm water

Separately mix:

1 egg

2 tbs water

Leave in the fridge until it is time to bake the loaves.

Add the liquids to the dry ingredients and mix by hand until combined. Cover and let the dough rest. After 20, 40, and 60 minutes fold the dough. Here is a YouTube video that shows how https://youtu.be/CQHuWDEo3SA

Then let it rise until almost triple in volume. This should take around an additional 2-3 hours.

Turn the dough onto a floured counter, knead it a little, divide into two equal-sized balls. Now form a challah from each of the balls following one of these methods:

1. Roll the ball into a 18 inch long rope. Roll the rope into a spiral making it a little higher in the middle.

2. Divide the ball into three parts. Roll each part into a 12 inch foot long rope. Braid the ropes into a three-braid.

3. Divide the ball into three parts. Roll each part into a 2 foot long rope. Braid the ropes into a long three-braid. Then wind the braid around into spiral.

4. Divide the ball into four equal balls. Roll each ball into a rope about 18" long. Form a round braid with four ropes following instructions found in YouTube https://youtu.be/u7D8PSBsy1M

Transfer the loaves onto baking sheets covered with parchment paper, cover loosely with plastic, and let rise 1 hour. 15 minutes before the end of the rising time pre-heat oven to 375F. Remove the plastic and paint the loaves with the egg-water mixture. Bake the challahs for 35-40 minutes. To check if they are done take one off of the baking sheet and tap it from the bottom. It should sound hollow when it is done. The inside temperature should be between 160F and 185F.

Cool soup for Hot days

For a twist on the traditional gazpacho made with the seasonal vegetables of tomatoes, green pepper, onions, and often cucumbers, swap out any cucumbers for watermelon. As a guide, here is a recipe that features watermelon and mint https://spanishsabores.com/watermelon-mint-gazpacho-recipe-a-10-minute-summer-recipe/

For any questions, contact Joel Troster jtroster@icloud.com

Helping Nature

To help the bees and butterflies and attract pollinators to your garden, include a patch of native plants next spring. The brilliant goldenrod will come uninvited, but other flowers require planning. Fall is a good time to plant native shrubs and trees such as the dogwoods, snowberry, and serviceberry, and chokecherry and wild plum trees. They will provide pollen and nectar when in bloom, to be followed by berries and fruit for birds. Elderberries when cooked can be enjoyed by humans too!