The reason I went down to New York was to go to the friends of the IDF dinner in NYC. Now I have to say the best part of the night was hanging out with the steaming Israeli soldiers. I’m not exactly sure why Israeli soldiers are so attracted to me, I mean except for the fact that I’m awesome, but for some reason they cant resist me. Its like birthright all over ;) I found the cutest soldier, but this lonely old man wouldn’t leave him alone. Lets see, who does this soldier want to talk to: a cute college girl or an old man? Anyway, I got a picture with the soldier, you know just for funzies. I also talked to this cute American boy by the bar, but it turns out he was 17. He just got into college, big things.
|Jeffrey and I all dressed up at the dinner|
Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1.5 tbsp honey
1 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3-4 cups flour
1 tsp salt
White Chocolate Peanut Butter
Mix water, yeast, honey and sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.
Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.
Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about an hour and a half, or until the dough has doubled in size.
Remove dough from bowl and knead to get out all the air. Divid the dough into the number of strands and add M&Ms to the dough before rolling out the strands. Spread a layer of either nutella or peanut butter on each strand and then place M&Ms on top of the filling. Pinch each strand closed.
We made a 3 strand challah, but you can do any shape.
After braiding the challah, place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.
Baste with egg wash (1 egg and 1/2 tbsp water).
Bake for about 30 minutes at 350 or until internal temperature is around 170. If the top of the challah is getting too dark or hard then place a piece of foil on top of it while the inside continues to cook.
I was pressed for time and forgot to take a picture of the challah after baking it, but this is what the previous M&M challah looked like just to get an idea.
Yum, Yum! Even better with nutella and peanut butter!