What is YOUR most favorite recipe?

 In school, I play an instrument called the clarinet. Playing the clarinet is one of my favorite hobbies and I practice every day. Another one of my favorite hobbies is cooking. I cook with my parents all the time. When I make cake or brownies, I get the privilege to use the oven by myself. I also make matzo balls for the chicken soup we eat on Shabbat. My favorite food to make is challah and I especially love braiding it. I am also a fan of art. On my wall, I have nine pictures that I made. I am very proud of myself with those pictures because I spent a lot of time to make them and they are very valuable to me. I am excited to be doing PJ Our Way projects and am having a great time working with everyone on the Design Team. Eventually, I would like to start my own book blog, just like my mom.

Eitan's Yummy Shabbat Challah!

Ingredients

• 2 1/4 cups warm water (110 degrees)
• ½ cup honey or 3/4 cup rice syrup
• 2 tbsp. dry yeast
• 3 large eggs, beaten
• 1/2 cup melted butter (or oil)
• 1/2 cup olive oil
• 2/3 cup brown sugar
• cinnamon sugar, to taste (usually about 8 shakes does the trick)
• 1 tbsp. sea salt
• 6 cups unbleached white all-purpose flour (I use whole wheat)
• 2 cups white bread flour
• Egg wash: 3 eggs beaten w/2 tbsp. water (or olive oil works too)

Procedure

1. In small bowl, combine water, sweetener and yeast. Allow to sit for 10 minutes until foamy.
2. Add eggs, butter, salt, brown sugar, olive oil, and cinnamon, sugar and just enough flour to create dough that pulls away from sides of bowl.
3. Knead dough on table for about 10 minutes or until soft dough has been created
4. Place dough in large, clean, lightly oiled bowl and cover with plastic wrap. Proof in a warm, quiet place for about 45-60 or until dough has doubled.
5. While dough is proofing, prepare 2 half sheet pans by lining with parchment paper.
6. Gently punch down dough (about 10-15 strokes) and cut into 2 equally sized balls. Split each ball into 6 smaller balls for a total of 12 balls. Roll each ball of dough with your hands on table to form logs of equal width and length (about 1" wide and 8-9" long). Set logs aside on sheet pans (six logs per pan).
7. Pinch logs of dough together at top and braid.
8. Loosely cover challah with plastic wrap and set aside in warm, quiet place. Allow to rise for 40 minutes or until dough has doubled in size.
9. Preheat oven to 350 degrees.
10. Place bread in oven and bake approx. 30-40 menu or until dough is golden and firm to touch. Internal dough temp should be between 190 and 205 degrees. Brush with egg wash a few minutes before bread is finished baking.
11. Allow bread to completely cool on racks (out of pan) before serving.
12. ENJOY!!!

WHAT IS YOUR FAVORITE RECIPE?