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Honey Whole Wheat Challah

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Jewish 1 Servings

INGREDIENTS

4 c Unbleached white flour
1/2 c Honey
4 c Whole wheat flour
1/4 c Margarine
2 pk (1/4 oz. each) rapid-rising yeast
1 ts Salt
2 Eggs, beaten
2 c Hot water
Sesame or poppy seeds
1 Egg yolk, beaten with:
1 ts Water

INSTRUCTIONS

GLAZE
I subscribe to the free Heritage House <heritage@jer1.co.il> Innernet
Magazine which I get via e-mail once a month. This month it included two
Rosh Hashana recipes which I thought you might like. Incidentally, if
anyone wants to subscribe to this magazine it can be done through
listproc@jer1.co.il. Personally I enjoy their articles very much.
INNERNET MAGAZINE
Recipes for a Sweet New Year!
Reprinted with permission from Jewish Action Magazine, Fall 1993, Orthodox
Union of America, New York.
Challah: Combine flours in large bowl, setting aside 1 cup; add yeast and
salt to flour in bowl. Combine water, honey and margarine; stir until
margarine melts. Stir warm liquids into flour mixture; stir in eggs. Knead
dough on lightly floured board 7 to 10 minutes adding as much of reserved
flour as necessary to form a smooth, elastic dough. Cover dough; let rest
10 minutes. Halve dough and shape into balls. Place on greased cookie
sheets. Cover; let rise in warm, draft-free place until doubled in size.
Brush loaves with glaze; sprinkle with poppy or sesame seeds. Bake at 350
degrees for 45 to 55 minutes or until brown. Remove from pan and cool on
wire rack. Makes 2 loaves (24 servings). Nutritional Analysis Per Serving:
192 calories; 5.6 g. protein; 3.1 g. fat (14% calories from fat); 36.5 g.
carbohydrate; 27 mg. cholesterol; 3.7g. fiber and 167 mg. sodium.
Posted to JEWISH-FOOD digest V97 #013
From: world mizrachi <mizrachi@jer1.co.il>
Date: Thu, 5 Sep 1996 13:04:55 GMT

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