| FOODS OF ISRAEL/ CONT. |
| A.) CHALLAH - (Egg Bread): |
| 1/2 cup + 2 tbls. warm water; 1/4 tsp. dry yeast; 1 tbl. + 2 tsps. sugar; 2 3/4 cups of all-purpose flour, more if needed; 6 tbls. veg. oil, plus a little for the bowl & baking sheet; 3 eggs; 1 1/4 tsp. salt; 2 tsps. sesame or poppy seeds: Mix the flour, yeast, sugar, water, 2 eggs, and salt in the usual mannor to make the dough. |
| 1.) When the dough is ready, shape it into a rough log shape and cut into 3 equal oarts. Knead 1 part briefly and roll into a smooth rope about 20" long and 3/4" wide. Taper slight- ly at each ends. Repeat with the two remaining parts of the dough. 2.) Place the dough ropes side by side, one end closer to you, join the other ends, covering the end of the rope on the right with the end of the center rope, then with the end of the rope on the left. Press to join. Then bring left rope over center. Continue bringing outer ropes over center rope alternately, braiding tightly. Pinch each end and tuck them underneath. Set braided bread carefully on an oiled baking sheet. Cover with a warm, slightly damp towel and let rise until nearly doubled in size, about 1 hr. 3.) Pre-heat oven to 375 degrees. Beat remaining egg in a small bowl with a pinch of salt and a 1/4 tsp. water. Brush loaf top and sides with beaten egg and sprinkle with seeds. Bake challah about 40 mins., or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom. Then transfer to a rack to cool. |
| B.) CREAMY CHEESECAKE): |
| 1 lb. cream cheese, cut in pieces and softened; 2 cups of sour cream; zest of 1 lrg. lemon, finely grated; 1 cup sugar; 3 lrg. eggs; 2 1/2 tsps. vanilla extract; 1 store bought, or home made 9" graham cracker crust: |
| 1.) Pre-heat oven to 350 degrees. 2.) In a large bowl, beat the cream cheese with 1/2 cup of sour cream at low speed until very smooth. Gradually beat in 3/4 cup plus 1 tbls. of sugar. Beat in the eggs, one by one. Stir in the lemon zest and 1 1/2 tsps. of vanilla. 3.) Carefully pour the filling into the crust and bake for 45 mins., or until the cake's cen- ter is just firm to the touch; watch carefully and do not over bake, or the cakes surface may crack. Remove the cake from the oven and let cool for 15 mins. Raise the oven temp. to 425 degrees 4.) In a medium bowl, mix together the remaining 1 1/2 cups of sour cream, 3 tbls. sugar, and 1 tsp. vanilla, and carefully spread this mixture on the top of the cheesecake in an even layer. DO NOT LET IT DRIP OVER THE CRUST. 5.) Bake the cake for 7 mins. more , or until the topping just sets. Remove it from the oven and let it cool to room temp. Cover the cake and refrigerate overnight. Before serving, top the cake with a mixture of fresh or frozen (thawed) strawberries, blue berries, and rasp- berries. |