Recipe - Honey Whole Wheat Challah

4 cup Unbleached white flour
One half cup Honey
4 cup Whole wheat flour
One fourth cup Margarine
2 pack (One fourth oz. each) rapidrising
yeast
1 teaspoon Salt
2 Eggs, beaten
2 cup Hot water
Sesame or poppy seeds

GLAZE
1 Egg yolk, beaten with:
1 teaspoon Water

I subscribe to the free Heritage House heritage@jer1.co.il Innernet
Magazine which I get via email 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, draftfree 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 JEWISHFOOD digest V97 #013

From: world mizrachi mizrachi@jer1.co.il

Date: Thu, 5 Sep 1996 13:04:55 GMT