Thursday, April 28, 2011


We had a wonderful Easter Sunday with family at our home after church.

My dad was able to make it for dinner.
It had been a while since all of the family came here for Easter, the only one who wasn't able to make it was my nephew and his family.

My sister~in~law doing the dishes for me. My daughter and niece helped also, they just managed to stay out of the pictures. 

Grandsons getting ready to take a walk with dad and their new bikes.

For Easter I made Challah Bread

A neighbor of ours years ago from Greece use to make a bread a lot like this one, she would bake the hard boiled eggs right in the bread.  Mine were set on top after baking.

Challah Bread
(makes 2 large or 4 small loaves)
2~1/4 c. lukewarm water
1~1/2 T. instant yeast
8 to 10 egg yolks (6 oz.)
5 T. vegetable oil
4~1/2 T. honey
7~1/2 c. unbleached bread flour
2~12 tsp. salt
1 egg white or whole egg, for egg wash
2 T. water for egg wash
2 T. poppy seeds, sesame seeds, or a combination, for garnish (optional)

  • Combine the water and yeast in a mixing bowl and stir to dissolve.
  • Add egg yolks, oil, sugar, whisk lightly to break up the egg yolks
  • Add flour and salt, mix with paddle attachment on lowest speed for 2 minutes (if by hand use a large spoon and mix for same time.
  • Let dough rest 5 minutes
  • Switch to dough hook and mix on medium-low speed,  or continue by hand for 4 minutes.
  • Place on lightly floured work surface, knead for 1 to 2 minutes, adding more flour as needed to prevent sticking.  The dough should be soft and tacky but not sticky.
  • Let rise until doubled in a greased bowl.
  • Remove to a lightly floured work surface and cut it into the desired number of pieces to make strands for braiding, make sure all of the pieces are the same weight.
  • Flatten each piece with your hand, then roll it into rope 10 to 14 inches long (The bigger the piece of dough the longer the rope)
  • Braid the ropes to form 2 large loaves or 4 small
  • Put on a sheet pan lined with parchment paper.
  • Make egg wash, brush entire visible surface of the loaves with the wash, let loaves rise uncovered, at room temperature for about 1 hour; they won't rise much at this time.
  • Brush loaves again with egg wash, then sprinkle on the optional seeds.  Let rise again for about 1 hour, or until increased to about 1~1/2 times original size.
  • Preheat oven to 350F
  • Bake for 20 minutes, then rotate pans and bake for another 15 to 30 minutes, internal temp. is about 190F
  • If you used a whole egg for the wash the loaf will get darker faster, the crust will seem hard when it is first comes out of the oven, but will soften as it cools.
  • Cool on wire rack for at least 45 minutes before slicing.  

I have been reading  about the Tattler Canning Lids and contacted the company a while back and they sent me a sample of their lids.  Finally got around to giving them a try a few weeks ago.

Had some tomatoes in the freezer that I wanted to make into spaghetti sauce.  The lids were very easy to use and all four of them sealed for me.  Will be placing an order for a pack of regular lids and wide mouth (you get three dozen in each pack) to start with.  You can get information here on the lids.

Snow is gone, grass is green, temps in the upper 60's tomorrow!  Today it's rainy and cold.

Have a wonderful day!

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