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| נשלח ב-23/1/2006 04:14 |
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רעסעפי פאר חלות?
האט איינער א גוטן רעסעפי פאר חלות?
אויב יא זיי מהנה די עולם
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| נשלח ב-20/2/2006 21:33 |
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הצלה!! שיינע חלות!!!
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| נשלח ב-17/2/2006 21:43 |
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thanks to bush2008 for uploading the pics ,the idea was to post the challa and the recipey for pepole to use,becasue this challah is very light and firm so when you cut with the knife it want smash down or rip and still soft .the same go's for my cakes or haman tashen it will not crumble to dust .you are welcome to try i serve every shabas in the day kidush time 11:45-12:15 for the anyone ,the door is open no opintments. leave messg.in the mail
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| נשלח ב-17/2/2006 02:39 |
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hatzalah it is realy very nice
אבער איך זעי אז דיין ווייבס קרעדיט טרייסטו צי נעמען פאר דיר, גיב איר די פאל קרעדיט ס' וועט גארנישט געשען
תוקן על ידי - bush2008 - 17/02/2006 2:44:16
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| נשלח ב-31/1/2006 02:40 |
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I would like to show a picture of my bakeings and upload it here ,can someone help ?
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| נשלח ב-31/1/2006 02:16 |
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thanks for asking .so i will begein
six lb.flour
4 eggs
yeast 4 oz.
1 cup sugar
oil 1/2 cup
selzer water one cup
four and half cup of warm water
mix all in the mixer machine on fast speed five minutes
cover the pot with a towel for 15 minutes
add two table spoon of salt and half stick of margarin {opptional} than mix again on lowest speed for 3 minutes
unload dough to another biger pot and cover again
leave to rise for 45-60 mi.
make the shap of challah and let it sit for 50 more minutes
mix one egg with one table spoon of vanilla sugar
brush the challahs with the mixed items and add sesame seeds and bake one hour at 350 degree
your should have about 11 challahs of the silver pan that marked on the bottom 3 lb.
you will have the lightest challah in the world and very teasty
if id did not come out like i discribed please contact me . i also bake the best kokosh & shetrudle cake in the entire world
i also do haman tashen that no one made yet ask my customers
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| נשלח ב-30/1/2006 11:00 |
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CHALLAH Servings:
1 1/4 c. hot water 1 pkg. yeast
1/4 c. sugar 1/4 c. oil
1 tsp. salt 5 c. unsifted flour
2 eggs 1 egg yolk, beaten, with 1 T. water
2-3 drops yellow food coloring or pinch saffron
poppy seeds sesame seeds
Put salt, sugar and oil in large bowl. Pour the hot water over the above,
and stir until sugar is dissolved. Cool to lukewarm. Add yeast, stir until
dissolved. Add eggs and food coloriing and mix well. Mix in 4 1/2 cups of
flour to make a soft dough. Flour a board with remaining flour. Knead until
smooth and elastic (about 5 minutes). Add a little more flour if needed.
Place in greased bowl. Cover and let rise in a warm place for 1 1/2 hours.
Punch down. Divide in half here if you're going to make more (smaller) than
one.
Divide dough into 4 equal sections. Roll three of the portions into ropes
about 16-18 inches long. Braid the ropes starting in the middle and working
to the ends. Tuck under tips, turn around to work other direction, tucking
under both ends.
Divide fourth section into three parts. Roll into ropes about 8 inches
long, and braid as above.
Place small braid on top of, and in center, lengthwise, of larger braid.
Pinch ends of small one down onto larger. Place whole on greased cookie sheet.
Cover, let rise 1 hour. Preheat oven to 350F.
Brush braids evenly with egg-water mixture. Sprinkle with seeds. Bake
30-35 minutes.
Source: _Sunset Magazine_
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| נשלח ב-30/1/2006 10:58 |
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דאס האב געטראפן אויף די רייכע אינטערנעט
CHALLAH-1(B) USENET Cookbook CHALLAH-1(B)
CHALLAH I
CHALLAH-1 - A traditional Jewish bread
Challah is a traditional Jewish bread that is part of many
festivals, including sabbath dinners and weddings. For mak-
ing a wedding loaf, this recipe can be doubled and used to
make one braided loaf. It will fill up the entire oven, and
you will have to find a cookie sheet big enough to put the
loaf on.
INGREDIENTS (2 loaves)
2 1/4 cups
water
1 Tbsp active dry yeast (one package)
1 Tbsp sugar
1 Tbsp salt (optional)
1/4 cup oil
2 eggs, beaten
9-10 cups flour
1 egg yolk
1 Tbsp water
PROCEDURE
(1) Dissolve the yeast and sugar in lukewarm water
(105 deg. F). (Lukewarm water feels neither hot
nor cold when a drop is placed on your wrist.) Let
sit for 10 minutes to proof the yeast. If there
are no bubbles in the water after this time, the
yeast is inactive and you should start over with
new yeast.
(2) Add the salt (optional), oil, eggs, and most of
the flour to the 2 1/4 cups of water. Mix.
(3) Place dough on floured board and knead for 5-10
minutes.
(4) Place dough in a clean bowl, brush some oil on the
top (optional), and cover the bowl with a towel.
Let rise in a warm place until doubled, about 1
1/2 hours.
(5) Punch the dough down and let rise until doubled
again (maybe another hour).
(6) Punch dough down and place onto floured board.
Form into two loaves. You can make normal loaves,
or you can cut the dough and braid (with three or
six pieces per loaf), or you can make braided or
unbraided rolls, or you can roll the dough out
until it's about 1/4 inch thick and then spread
Last change: 6 Oct 86 1
CHALLAH-1 USENET Cookbook CHALLAH-1
fried onions over it. Place loaves into oiled
pans.
(7) Cover pans and let rise for about 30 minutes.
(Skip this step if you've rolled the dough out and
covered with onions.)
(8) Mix the egg yolk with 1 Tbsp of water. Brush
loaves with this mixture. (Again, skip this if
you've rolled the dough out.)
(9) Bake at 400 deg. F for 20 minutes, then lower heat
to 350 deg. F and bake for 40 additional minutes.
If you are making rolls, you probably need to bake
for a total of 20-25 minutes.
NOTES
You can add poppy or sesame seeds to the dough, or you can
sprinkle the seeds on top. This bread is traditionally made
with white flour, but is still good if made with all or part
whole wheat flour. I think its good taste comes from the
oil and eggs in the dough.
RATING
Difficulty: easy, as bread goes. Time: preparation: 3-5
hours (including rising); baking: 1 hour. Precision: meas-
ure ingredients carefully.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, California
Excelan, Inc., San Jose, Calif., USA
ucbvax!mtxinu!excelan!aviva
Last change: 6 Oct 86 2
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| נשלח ב-30/1/2006 05:22 |
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חשוב לדעת שיש הבדל בסוג הקמח בין הארצות השונות, כךשמרשם שנלקח מארץ אחרת עלול לא להתאים. למשל הקמח באירופה (בלגיה) הוא טחון יותר דק ואוורירי בעוד שהקמח הישראלי כבד יותר. כאירופאיות מנסות לאפות חלות בארץ ישראל לפי המרשמים של אמא, הן מגיעות למסקנה מוטעית שאי אפשר להגיע לתוצאות טובות עם הקמח הישראלי, בעוד שהפתרון הוא לחפש מרשם ישראלי...
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| נשלח ב-29/1/2006 05:48 |
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yes i have contact my privet box
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| מנהל לחץ כאן לנעילת האשכול
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2009 © כל הזכויות שמורות לבחדרי חרדים. קטגוריית אקטואליה וחדשות: עשרות פורומים הכוללים חדשות נעייס, מה קורה בחצרות חסידים, חדשות מחסידויות שונות בארץ ובעולם, דיונים בנושאי אקטואליה, פוליטיקה, בטחון ועוד.
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