I subscribe to the free Heritage House 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 firstname.lastname@example.org. 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 Date: Thu, 5 Sep 1996 13:04:55 GMT
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.