A super busy morning today!
I made chicken, fish and cholent (stew).
Made three sets of stitch markers for an order I got overnight. They will be going out on Sunday morning.
Then my friend came in to give me my once-a-month treat of pedicure, thank you Dvora, my feet feel lovely!
And, of course, made dough for Shabbos challa.
While my friend worked on my feet the dough rose and I knit on my new very bright Joyful Shawlette.
It is progressing nicely and making me very happy as it is growing. I have been working almost exclusively on it for the past few days. The happy bright yarn has dome me so much good!
The only distraction from “Joyful!” today was the second heel of my “Crazy Knit Lady” sock. These are progressing very slowly so far, mostly because I am doing the fussy part (heel and gusset) first.
Anyway, back to my challa.
By the time the pedicure was over my kids were knocking on the door. And while I was running around in circles my challa dough decided to take a hike. I discovered the runaway when I was preparing to dole out chocolate biscuits we keep on top of the refrigerator. Why would I keep cookies so high? Well if you have ever had lively toddlers you know that it is the one and only safe place. The bowl with challa dough was on top of the biscuits (same reason as above) and the dough was preparing to jump.
I bravely climbed the two-step ladder, grabbed the bowl and caught the dough. Yep, my days full of adventures.
After separating the challa I made my dough balls and put them in the oiled foil pans. By the way here is a wonderful video guide on how and when to separate challa.
I do not braid my challa because my the dough is too soft and sticky for it. It is a special recipe I found that is kind to my arthritic hands. It does not require my kneading but produces challa that is soft and stays fresh for a few days. And my hands do not hurt.
Here is the recipe:
2 oz. of fresh yeast (in Israel I use 1.5 cubes)
3 cups warm water
4 lg eggs
2/3 cup oil
1 cup honey (if you can get Buckwheat – go for it! It will make a very flavorful challa)
Approximately 5 lb or 2 kilo of flour.
Dissolve yeast in warm water. Add eggs, oil and honey. Mix them vigorously with a whisk.
Add as much flower as this mixture will absorb. Your dough should remain sticky.
Let it rise to double its size.
I bake my first batch of challas in a cold oven with thermostat set to 100C for the fists 20 minutes, than raise it to 175C.
Wile the first batch is being backed the second one raises and goes into the hot oven.
Sorry, my American friends will need to figure out the Fahrenheit conversion on their own.
Bake until golden brown.
OK, I am off run more circles before Shabbos begins.