Beit Shalom


Bread Machine Challah

(total preparation time: 3 hours)
Add ingredients to bread machine in this order:
1 cup warm water
1 1/2 tsp. salt (I always add this early so that I won't forget it!)
¼ cup vegetable oil
2 eggs
¼ cup sugar
4 cups white flour (1 ½ cup wholemeal flour may be used in place of 1 ½ cup white flour for a nuttier texture)
2 tsp. yeast

Set bread machine on "dough" setting. Check after ten minutes to make sure the dough is forming a soft ball. If it isn't, continue adding more flour 2 tbs. at a time until it does.

When bread machine is finished, place dough on a floured board.

For regular Shabbat: Using a kitchen scale, divide the dough into six more-or-less equal balls Roll and stretch each ball into a long but sturdy rope. Knead in more flour if dough is too sticky. Plait three ropes and pinch the ends together. Repeat for the second three ropes.

For Rosh Hashanah: Divide the dough into two equal balls. Stretch each ball into a rope about half a metre in length. Coil the rope around to form a round loaf. Tuck the end of the dough under and stick to the rest of the dough.

Line baking sheet with baking paper, and transfer the loaves to baking sheet. Cover with a tea towel and allow to rise for an hour.

Preheat oven to 180 degrees. Mix one egg with a tsp. of water and beat well. Use a pastry brush to paint the loaf with the egg mixture. Allow mixture to dry, then paint a second time.

Bake the challah for 25 minutes for plaited loaves and for 30 minutes for round loavdes or until the bottom of the loaf sounds hollow when tapped. Cool completely on a rack. Shabbat shalom!

Submitted by Rabbi Shoshana Kaminsky

Bread Machine Bagels

(Total preparation time: 2 ½ hours)
Add ingredients in this order:
1 ¼ cups warm water
2 tsp. salt
2 tbs. sugar or honey
3 ½ cups flour (may substitute 1 cup wholemeal flour for 1 cup white flour)
1 tsp. yeast

Run bread machine on dough setting (90 minutes). Check during the first fifteen minutes or so that dough is good and stiff. If not, add flour by tablespoons until it really pushes back.

When the bread machine cycle is over, place the dough on a floured board and use a kitchen scale to divide into equal-size pieces with a sharp knife. Decide if you want small bagels (100 gms) or large bagels (130-150 gms). Roll each piece into a rope and press the two ends of the rope together to form a bagel shape. It doesn't matter if the hole in the middle is really big. It will close up when you boil it. Place a piece of cling wrap over all the pieces of dough you're not currently working with to keep the dough from drying out.

Preheat oven to 200 degrees and line baking sheets with baking paper. In a large stock pot, bring to a boil 4 litres of water and 2 tablespoons honey. When the mixture is boiling, drop two or three bagels in and allow to boil uncovered for 1 minute. Turn the bagels over and boil for an additional minute. Place the boiled bagels on a cooling rack to dry and slip more bagels into the boiling water. The bagels only need to dry for two minutes or so, and then you can transfer them to the baking sheet.

Bake for about 30 minutes or until a deep mahogany

Submitted by Rabbi Shoshana Kaminsky

Chopped "Liver" Spread

Serve as a spread for matzo or any cracker [makes 1 cup]
3 Tbsp oil
1/2 lb mushrooms, chopped
1 small onion, chopped
1 c chopped walnuts
Pepper and salt to taste
1 Tbsp water

Saute mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings and water. Blend until smooth. Serve on matzo as a spread.

Submitted by Steven Knopoff