Steve at Torah Family with another timely Off the Cuff teaching to consider.
Enjoy this lovely Shabbat and the delightful rest our Father in heaven has given His children.
My Soul Thirsts By Shimrit Hanes of Zemer Levav
A song of praise in Hebrew and English featuring vocals, guitar, harp, and hand percussion, and beautiful desert scenery.
Music Video by Covenant Records LLC
My Soul Thirsts by Zemer Levav
Even i can succeed at this Shabbat Challah!
Here are my efforts:
I always used to insist that there’s no reason to make your own challah in Israel when there are so many delicious challahs available to buy. My mind was quickly changed when a good friend who I had invited to Shabbat dinner, delivered two fresh out of the oven challahs to my house one Friday afternoon. They were melt in the mouth, sweet, soft and everything you’d want out of a home-baked challah. She happily gave me the recipe and every since I make them as often as I can. There’s is no bought substitute anywhere. I get dirty looks from my family when Shabbat dinner comes around and I haven’t baked them.
What I love about this recipe is that the proofing is very forgiving – I have left the dough to rise for an hour or so longer than the recipe requires, and all was well with the…
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A tradition in my family growing up was to have pizza on Friday night. I’ve carried that through to my family and seldom do we miss having home made pizza on Friday evening, even though the children are adults now and two live away from here.
Growing up, home made pizza was Chef Boyardee from a box. No matter; Mom doctored up so it was great!.
Here’s my recipe.
For the dough be sure to allow at least 2 hours. (this makes two large crusts, so before the second rise, i stick 1/2 into a Ziplock Freezer bag and pop it into the freezer. Just bring it out of the bag enough time ahead for it to thaw – don’t leave it in the bag because it will rise as it thaws)
Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly). Add water and 2 tablespoons olive oil and continue to process until dough forms a ball. If dough is sticky, add more flour, 1 tablespoon at a time. If dough is too dry, add water 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes. I use my Kitchenaid Artisan mixer.
Form dough into a smooth ball and place in a large bowl greased with olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour. Cut risen dough in half. Knead each half briefly and then shape into a ball. Place the two balls on a lightly floured surface and cover loosely with a clean towel or plastic wrap. Let rest 1 hour at room temperature or in the refrigerator up to 24 hours. If refrigerated, let dough come to room temperature before continuing.
Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan. If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.
That’s wide open and just your favorites.
If you want stuffed crust – Usually, but not always, i roll out the dough large enough that i can place thin slices of cheese along the edge of the pan and cover with dough for stuffed crust.
I top the dough with home made pizza sauce (still perfecting it, but it’s pretty good) or whatever commercial product you like.
Next on is previous cooked, drained, and cooled 1 lb of our home raised ground beef (or i plan ahead and turn it into beef sausage – i don’t eat pig).
Shredded whole milk mozzarella cheese, but often i add Cabot Extra Sharp White Cheddar in the 2 lbs package which is also available at Wal-Mart.
Enjoy and Shabbat Shalom!