Beat eggs and honey together. Add sugar and mix again.
Mix coffee with baking powder, and then add with margarine to
the egg mixture. Add baking soda, flour, cinnamon and beat together
For an unusually smooth taste and texture to enhance your Shabbat and
Yom Tov meals.
5 pounds flour 2 tbsps. salt
2 ounces fresh yeast and 1-1/2 cups sugar
1 package dry yeast 5 eggs
2 cups warm water GLAZE
1-1/2 sticks margarine 1 egg, beaten
2-1/3 cups boiling water Poppy seeds
Dissolve yeast in 2 cups warm water, in a small bowl, until
In a large bowl, place margarine and pour boiling water over
it and stir until margarine is melted.
Add salt and sugar.
Let cool for a few minutes and beat in eggs. Add the bubbling yeast.
Gradually add flour. Knead for 10 minutes. If dough is
too moist add a little more flour.
When ready to rise, smear top of dough with oil, cover and let rise 1
(When the dough has risen, while still covered, separate - tear off -
a small portion of dough known as "challah" from the whole dough.
Make the blessing:
Bo-ruch A-toh Ado-noi E-lo-hei-nu Me-lech Ho-olom
A-sher Ki-de-sha-nu Be-mitz-vo-sov Vi-tzi-vo-nu Le-hafrish Cha-lah.
This piece of dough is put in the oven to bake away until it is inedible.
Shape and let rise another hour. Brush with beaten egg to glaze.
Sprinkle with poppy seeds.
Bake at 350 degrees 1 hour for large challahs, 1/2 hour for smaller
challahs and rolls.