Welcome to Shabbat Secrets: Recipes and more!
Sweet & Delicious Challah Recipe (Shoshana Hoexter)
3 Tbs. dry yeast
5 cups very warm water
1 ½ cups sugar
1 Tbs. salt
1 cup oil
Approx. 15 cups flour (about a 5 lb. bag, plus a little more)
In a large bowl, combine yeast and 5 cups of warm water and stir. No need to let the yeast mixture rise (this dough recipe does all of the rising later), and add sugar, salt, eggs, and oil. Mix well. Finally, add the flour—keep adding flour until the dough is thick and not sticky. Cover with a towel, and let rise for 1 hour.
Knead dough, separate a piece of challah (with a blessing), braid, egg the loaves, and add toppings (optional: cinnamon/sugar, onions, chocolate chips…)
Bake for 30-35 minutes at 350 degrees (switch racks half way through.)
Yields 4-5 irresistible, large, six-braided challahs
Consider cutting the recipe in half (or even try a third) if you only want one or two loaves
There were so many requests for the Broccoli kugel recipe the last time it was served that it seemed time to write down and share the recipe. For your enjoyment:
Broccoli Kugel (non-dairy)
In a pie shell:
1-1.5 bags of frozen broccoli
1 medium onion
Salt, pepper, and garlic to taste
Steam broccoli and keep cooking it until it is very soft. In the meantime, chop and saute onion in olive oil (or other oil for frying). When both are ready, mix together adding the spices (to taste) and then add 2 eggs and mix well. Pour into the pie shell and bake at 350 degrees for appox. 45 min.
(You can use a ready-made pie shell, or ask me how to make your own with 3 ingredients and less than 3 minutes.)
In a 9 X 13 pan: Double the recipe except the pie shell (for a gluten-free kugel.) You can also top with corn flake crumbs or make a bottom cornflake crust, if desired.