Shir Tikvah Recipes

FROM OUR ONLINE CLASSES: Recipes and video links

Lisa Spiegel's Bread Machine Challah

 4 ½ cups (heaping) all purpose flour
| 2 ¾ teaspoons yeast
1 ½ teaspoons salt scant
½ cup sugar
5 ½ Tablespoons unsalted butter
4 large eggs + enough water to total 1 1/2 cups liquid (save an egg yolk for the glaze)

Combine room temperature ingredients in bread machine (in the order directed by the manufacturer) and let it run its dough cycle (1 hour 40 minutes).

Punch it down, knead it and braid it.

Turn oven on to 100 for a minute or so to heat the oven slightly to proof, TURN IT OFF, and let the challah rise 40 minutes or so. Brush it with an egg yolk mixed with a teaspoon of water.

Bake at 350 for 25 minutes or so until done. 

Watch the Apple Filled Challah Making video here!

Babka Filling--from the New Jerusalem Cook Book

1/2 cup (50 g) confectioners sugar
1/3 cup (30 g) cocoa powder
4.5 oz (130 g) chopped dark chocolate
1/2 cup (120 g) butter

Melt all ingredients together in a double boiler. 
***Chopped nuts are optional to add after spreading.

Finishing Syrup for Babka

2/3 c water
1 1/4 c sugar

Bring to a boil. Reduce to a slow simmer, stirring constantly, until syrup is clear. 
 

Watch the Babka Making video here!

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Making Latkes with Rob Coury

Find Rob's take on latke making here. He calls it a set of instructions, and not really a recipe, because there are no definitive amounts!

Watch the Latke Video here!
Notes from the class can be found here.

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