Breads

 

Sabbath Challah
Submitted by Donna Geiger
3 cups ground wheat flour (I grind it and put it in 3 cup containers in the freezer and get them out as I need them)
1/2 Tablespoon sea salt
1/4 teaspoon Vitamin C powder (I put cheap Vit. C in my blender or coffee grinder)
1/4 cup butter (I blend equal amounts of butter and light olive oil to make a nice spread)
2 Tablespoons honey
1 egg
1 egg in a 1 cup measuring cup and fill remainder with pure water (2 eggs in all)
2 Teaspoons active dry yeastI use a panasonic bread maker to mix and knead my bread and do the first rise.  Then I take it out and form it.  Divide the dough into 3 equal portions, make 3 long ropes approx. 1-1/2″ X 12-15″ long. Pinch 3 ends together and braid. Then pinch ends together. Cover with a light cotton cloth and put in warm oven (I turn my oven to lowest temperature – 170 and then turn the oven off) and put a pan of hot water in the shelf under your bread. Let it rise for approx. 1 hour. Remove and set oven to 375. Beat 1 egg and using a pastry brush spread it on top of the loaf and sprinkle either sesame or poppy seeds on top.  Bake for 12-14 minutes.Enjoy it with the butter spread or mix a little honey into your spread.
Yellow Squash Muffins
Submitted by Naomi
8 medium squash, cut into 1″ slices, cooked till tender, well-drained, and mashed (you will need 2 cups of cooked mashed squash)
2 eggs
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 Tablespoon plus 2 teaspoons baking powder
1 teaspoon saltCombine squash with eggs; set aside.  In another bowl, combine remaining ingredients.  Make a well in the center of mixture and add squash; stir just until moistened.  Spoon mixture into greased muffin pan, filling cups 3/4 full.  Bake at 375 degrees 20 minutes.  Very delicious!
40-Minute Hamburger Buns
Submitted by Naomi
2 tablespoons yeast
1 cup water, plus 2 tablespoons
1/3 cup your favorite oil
1/4 cup sugar (can use honey or other sweetener)
1 egg
1 teaspoon sea salt
3 cups flour, up to 3 1/2 cups totalIn a mixing bowl, dissolve yeast in warm water. Add vegetable oil and sugar. Let stand 5 minutes. Add the egg, salt and flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide dough into 12 pieces. Shape each piece into a ball. Place 3-inches apart onto greased baking sheets. Cover and let rest for 10 minutes.
Bake at 425 degrees F for 8 to 12 minutes or until golden brown. Remove from pans to wire baking racks. Let cool. Yield: 12 bunsNotes: I made this once and this recipe works! It’s great for some quick buns, although I haven’t tried it with whole wheat flour yet. – NaomiUpdate:  This recipe works great with whole grain flour!