Chanukah Chale Recipe
2 1/2 c water,Warm
4 pk dry rapid rise yeast (1 oz
-each)
3 T sugar
8 c flour,up to 9 cups
1 t salt
3 eggs,lightly beaten
4 T corn (or vegetable oil)
GLAZE
1 egg yolk
2 T water
1/2 c sesame (or poppy seeds)
Mix sugar, yeast & 1/2 cup water together in small bowl & set aside
in large mixer bowl, add 5 cups flour & salt. Mix in yeast mixture,
remaining water, eggs & oil. Add remaining flour to make a smooth
dough. Knead on floured surface & let rise until double in size/
Repeat. Knead & divide dough in half & divide each half into 3 pieces.
Form dough into a braid & let rise until doubled.
Combine yolkd & water & brush loeaves with mixture. Cover with seeds.
Bake at 375 degrees for 45 minutes or until golden.
Makes 2 loaves.
Cheese And Tomato Strata
1 tomato and basil pasta sauce
1 loaf of french bread,cut
-into 1 inch
slices
1 1/2 lb mozzarella cheese,grated
2 T fresh basil,chopped
6 lg eggs
2 1/2 c Parmesan cheese,grated
salt and pepper,to taste
Butter a 9x 13 inch pan. Place a single layer of bread slices on the
bottom, not over lapping, but laying flat. Pour half of the tomato
sauce over the bread, sprinkle half the mozzarella cheese on top, and
half of the basil on top of the cheese. Place a second layer of bread
in the pan. And repeat with the mozzarella and basil. Top this layer
with the remaining french bread, arranging them in an overlapping
pattern.
Using a skewer, poke deep holes through the layers, approximately 1
inch apart. Beat the eggs and milk together in a large bowl. Add
Parmesan cheese, salt and pepper and stir. Pour this mixture over the
bread and refrigerate for at least 2 hours or over night. Cover with
plastic wrap while in the refrigerator.
Preheat oven to 375 degrees. Uncover baking dish and bake for 40 to 50
minutes or until puffed and well browned. Let stand for 10 minutes
before slicing into squares. Yield: 6 servings.
NC Sate Fair 2nd place winner
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