Honey Challah Bread
1 C warm water
1 t sugar
2 t yeast
4 C flour + some for kneading
1/2 C honey
2 large eggs
3 large egg yolks
3 T olive oil
1 T salt
1 T poppy seeds
Combine water and sugar in bowl. Sprinkle yeast over top and set aside for about 8 minutes.
Put 1 C flour in large bowl and make a well in the center.
Whisk honey with 1 of the whole eggs, the yolks, olive oil and salt in a small bowl and pour into the well. Stir to combine. Add yeast mixture and 3 C flour, stir to make a soft dough. Knead on a lightly floured surface until soft, about 10 minutes.
Shape dough into a ball and place in oiled large bowl.
Put in oven on 100 degrees for an hour to rise. Turn dough onto lightly floured surface; knead for a minute, shape into a ball and return to bowl. Then back in the 100 degree oven for another hour.
Line a baking sheet with parchment paper or grease it or use a pizza stone like I did.
Turn dough onto a clean work surface and divide into 3 equal parts. Roll and stretch each piece into a rope 12 - 15 inches long. Arrange ropes side by side on the work surface.
Starting at the far end, braid the ropes.
When the bread is finished tuck both ends under and pinch to seal.
Place loaf on prepared baking sheet or stone.
Place back in the 100 degree oven for another hour to rise.
Then turn up the heat to 375 degrees and take out the bread. Beat remaining egg. Brush loaf with egg and sprinkle with poppy seeds.
Bake until golden brown about 35 minutes.
Stuffed Cabbage
1 1/2 lb ground meat
1 C cooked rice
1 minced onion
8-12 large cabbage leaves
1 egg
salt & pepper
garlic salt
1 large can tomatoes
2-3 T vinegar
Mix ground meat, rice, salt, pepper, egg, onion and garlic salt. Wilt cabbage leaves by pouring boiling water over them. Fill each with the meat mixture, fold over and wrap tightly then place in Dutch oven or other deep kettle and cover with tomatoes and 1 C water over low heat for 3 hours.
Add vinegar 10 minutes before serving time.
Surprisingly Canaan ate 1/2 of one of these!
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