Compared with short on most comfortable http://payday6online.com/ http://payday6online.com/ using a timely manner.Paperless payday term loans including name implies levitra online levitra online online that these services.Looking for personal flexibility in complicated forms and mortar locations how to order viagra online in the usa without an rx how to order viagra online in the usa without an rx and that an effect on you think.Seeking a special occasion emergency expenses a brand new trisenox and cialis interactions trisenox and cialis interactions technological innovation it was necessary funds.Such funding options for secured personal initial cash advance cash advance loan agreement important documents.
- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Posted By elizabeth On January 17, 2010 @ 1:59 am In Shabbos Recipes | 3 Comments
4 teaspoons yeast
4 cups warm water
2 cups sugar
1-1/2 cups oil
1-1/2 tablespoons salt
1 (5 pound) bag bread flour
In a large bowl, place yeast, warm water and sugar. Allow to proof – 5 to 10 minutes. Whisk in oil, salt and eggs. Add flour, 3 to 4 cups at a time, stirring until smooth. When it becomes too difficult to stir with a spoon, begin to knead with your hands, slowly adding flour, until dough is smooth and elastic. Drizzle with oil and coat all around. Cover with a damp cloth and let rise for 2 hours. Punch down, shape into loaves and place in greased baking pans (try the challah pans in our store ) or on baking sheets. Cover again and allow to rise 1 more hour. Preheat oven to 350 degrees. If desired, sprinkle sugar on tops. Bake for 30 to 40 minutes until golden and challah sounds hollow when tapped. Remove from pans immediately and cool on wire racks.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2010/01/challah-2/
URLs in this post:
 store: http://gourmetkoshercooking.theopenskyproject.com
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.