Name: Our Special Challah
Ingredients: 2 pk Yeast; (or 1 Israeli); 4 c White bread flour; approximately; 4 c Whole-wheat flour; 1 tb Salt; 1/2 c Sugar; 1/3 c Oil; 5 lg Eggs; 1 1/4 c Warm water; 1 Egg; beaten; Sesame seeds

If light reading is our passion, then Owen’s prose style is not for us. His paragraphs are tightly packed; his thoughts demanding. His analysis of the heart cannot be skimmed quickly. But in our age of constant and instant upgrade to faster models, this is exactly what many of us need: a slow read, a careful application- allowing ourselves to feel the wounds made by Owen’s sensitive eye surgery, and, as a result, discovering that we see our God more clearly, that we love His Son more fully and serve Him in the power of the Spirit more thoroughly. If this is what we need - as it surely is - Owen, though dead, still speaks, and in providence of God is still there to help and guide us.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish	Yeast bread, Jewish	24	Servings

INGREDIENTS

2	pk	Yeast; (or 1 Israeli)
4	c	White bread flour; approximately
4	c	Whole-wheat flour
1	tb	Salt
1/2	c	Sugar
1/3	c	Oil
5	lg	Eggs
1 1/4	c	Warm water
1		Egg; beaten
		Sesame seeds

INSTRUCTIONS

Dissolve yeast in warm water. Have remaining ingredients at room
temperature. To yeast mixture, add salt, sugar, margarine and 5 eggs. Mix
well. Gradually add whole wheat flour, then enough bread flour so that the
dough can be kneaded. Knead well, adding breadflour as needed. Place in
oiled bowl, turning dough to oil the top. Cover with a damp towel, and let
rise in a warm place till doubled. Punch down, and let rise again. Form
into braided or spiral loaves (2 gigantic or 4 medium or 8 small or a
combination of these). Place on baking sheets, which have been sprayed with
vegetable oil cooking spray. Let rise till almost doubled. Brush with beat
en egg, and sprinkle with sesame seeds. Bake in a preheated 350F oven for
about 30 minutes. or until loaves test done. (We use a convection oven, and
the bread is done after 25 minutes.)
NOTES : Two impressive shapes:
1) Divide the dough two-thirds/one-third. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush
the larger braid with egg, and center the smaller braid on it, securing
with toothpicks. Remove the toothpicks after the rising period.
2) Divide the dough into thirds. Roll each piece into a very long, thin
rope. Braid these together. Form a spiral with the braid, starting at the
center and tucking the end under when done.
Recipe by: Annice
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 10, 98

A Message from our Provider:

“We don’t change God’s message — His message changes us.”