KCC and Blog Update

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I have been busy driving for the past three days. I drove a car to the South of France on Sunday and drove another one back up North yesterday and today. I have only had time for two photo posts – one for Today’s Flowers and another one for Ruby Tuesday – and very little time for blog reading elsewhere. So, please, excuse my rare visits and belated comments.

Meanwhile Mimi has put together a lovely edition of KCC – the Kosher Cooking Carnival.

Thursday Musings

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– I am enjoying my last days of “freedom” before we go back to school next week, next Tuesday to be precise.

– I finally got my school supplies: a blue booklet for marks and absence and a dark blue notebook to keep track of what we do in class. In case this wasn’t clear, blue is my favorite color.

– The deputy head gave me my schedule this morning. Suffice it to say say that I hope it won’t change one iota.

Inglourious Basterds has just been released in France. I saw it two days ago and would advise anyone to do the same. It is unusual and violent but excellent all the same.

The latest edition of KCC (the Kosher Cooking Carnival) is up. It was compiled by Chana, a registered dietitian and author of Food for the Soul: Traditional Jewish Wisdom for Healthy Eating.

KCC Countdown

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We’re only one week away from the next edition of KCC (the Kosher Cooking Carnival). To quote Batya, who initiated this wonderful carnival: “The Kosher Cooking Carnival is more than just a recipe carnival. Being that it’s about kosher food, posts about Jewish Law are included, also, restaurant and cookbook reviews, traditions, memories and diets.”

You can either send in your posts to this link or just email me (see the About at the top) until January 23.

Today’s edition of Haveil Havalim also known as The I-Love-Naurau Edition is up at The Rebbetzin’s Husband.

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My Weekly Challah

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 This recipe used to be on my former blog but as Chaviva pointed out I had forgotten to post the baking instructions. Here is the full recipe. I found it in Claudia Roden’s The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

Makes 4 Loaves

· 2 tablespoons dry yeast
· 2¼ cups (500 ml) lukewarm water
· ½ cup (100g) sugar
· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing
· 1 tablespoon salt
· ½ cup (125 ml) vegetable oil
· About 9 ¼ cups (1 1/3 kg) flour
· Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

With time, I have reduced the total amount of sugar and oil a bit.

Leora is hosting the latest edition of KCC while I’ll be hosting this month’s. To quote Batya, who initiated this wonderful carnival: “The Kosher Cooking Carnival is more than just a recipe carnival. Being that it’s about kosher food, posts about Jewish Law are included, also, restaurant and cookbook reviews, traditions, memories and diets.”

You can either send in your posts to this link or just email me (see the About at the top).