Erev Shabbat Kodesh
Parashat Korach - Mevarchim
The date [the spies] left [to search out Eretz Yisrael] was 'kaf tet' Sivan, the 29th day of Sivan. This is next Sunday [June 21], which means that next Sunday is the beginning of the forty days. These forty days are detrimental to the entire nation of Israel and the entire human race. Because everything that happens to the world, to the nations, is a hint to us. Everything that happens to us will affect the whole world. [Sunday night is Rosh Chodesh Aleph Tammuz.]
also next sunday solar eclipse.
ReplyDeleteThat looks so delicious...
ReplyDeleteCould you share some of your recipes..?
Thanks , Shabbat Shalom to your and yours.
estelle
DITTO what Estelle said. שבת שלום!
ReplyDeleteRe; recipes... Happy to. Look for it next week. ;-) Shabbat shalom!!
ReplyDeleteTi first anonymous: That blog post will be published on motzaei Shabbat, iy"H.
ReplyDeleteHashem Yishmor! Beautiful Challot and Muffins.
ReplyDeleteGood Erev Shabbat
.בתאבון! שבת שלום
ReplyDeleteLooked and waited.. no recipe yet.. anyway. ...Shabbat Shalom.. Hashem bless you all.
ReplyDeleteestella
Just for you, estella...
ReplyDeleteShabbat Challah
1 1/2 cups very warm water in bowl
Add 2 level tablespoons of yeast (sprinkle evenly across the water)
Let the yeast dissolve - about ten minutes - and then mix well
Add 1/3 c oil, 1/3 c silan, and 2 eggs beaten - Mix well
Add 2 (of a total of six) cups of flour - mix well and let sit for ten minutes as fermentation gets established
Add another 2 cups of flour and 1 Tablespoon of salt (if you add the salt earlier it interferes with fermentation)
Mix til all flour is wet.
Add another cup and mix well - at this point it's usually good to turn the dough onto a floured board for kneading.
Add the remaining cup of flour little by little (and more if necessary) until the dough does not stick to your hands while kneading)
Knead a total of ten minutes.
Oil the mixing bowl (about a tablespoon, I use olive oil) and put the dough in - turning it around and around and flipping it over to get all sides oiled from the bowl, cover with a lint-free cloth (a tea-towel is best), put in a draft-free, warm place for an hour and half.
After doubled in size, turn onto the floured board, press down and out to get all the gas bubbles out of it. I usually press it out into a square and then start from one end and roll it into an oblong roll. (This is where I remove the piece of challah.)
The dough can now be divided however you like. It makes either two loaves or sixteen rolls or one loaf and eight rolls. I divide it in half and then in half again (for 4) and then each fourth gets divided in two so there are eight balls from each original half. I squeeze each one into an oblong piece (to remove any remaining gas that leaves spaces in the dough) and then roll it with my hands on the floured board [NOTE! No additional flour should actually be added after the first rising.] I roll each one out like a long snake (about six to eight inches long) and then make a closed figure "6" for the rolls.
Let rise for 30 mins or til double in size and bake at 180-190 degrees C. for 8-10 mins depending on how brown you want them. For prettier rolls, brush the tops with a beaten egg and sprinkle on poppy or sesame seeds..
Shabbat shalom!
Hello Devash, it was so sweet of you to post your recipe.
ReplyDeleteI appreciate it.
Will try it bli neder soon, and will let you know how successful i was.
I wish you all good, and Hashem bless you and yours. Amen.
Thanks again.. :))
estelle