New to this community

[dumpsterdiva]

First, I would like to introduce myself.  I live in Sydney Australia and am a social worker.  I am also a practicing orthodox Jew.  I am single and although I moved to Sydney in June, I have had a difficult time making friends here.  It is so strange.  I am friendly and meet people all the time.  However, this is the biggest city I have ever lived

Comments

[theinnerdemons]

this sounds like a great recipe and i might try it soon. the potatoe bit intrigues me, and it is great news that they are supposed to help against drying! thank you!

i'm sorry to hear you only found hate groups - i am shocked. i hope you will soon meet some nice people! i would have you over for a coffee, but i live on the other side of the globe...

toda raba again!

[dumpsterdiva]

Thank you for your comment. The potato works well to keep challah from dying out. Since one bakes it on Friday {you can mix it up on Thursday or Thursday evening if you are busy, then refrigerate it until you are ready to bake!} the bread might go stale by Saturday when no cooking is done.

I hope you will enjoy the recipe. Trust me, it make very impressive loaves!

I thank you so much for your kind thoughts. It really is tough for me here.

May I ask if you wear a head covering? I do, although it is frowned upon at my workplace. I am a social worker and currently work for the Salvation Army in a women's homeless refuge. I try to 'tone down' my head covering by making it match my outfit, as if it were simply something that went with what I was wearing.

My grandparents raised me and neither of them were ever without a hat on. However, those were the times when hats were fashionable for both ladies and men.

[kmelion]

JOOC, if you're single, why do you cover your head?

[dumpsterdiva]

I was married once - for 5 months. I am now 49. I feel it necessary. I suppose it is a personal choice, I reckon.

:)

Cute baby. Is it yours?

[theinnerdemons]

the dough is rising... see i'm trying your recipe and am curious as to how they will be - i'll tell you tomorrow. thank you again!

[dumpsterdiva]

Hi there. I hope your bread came out good.

I made half a batch on Thursday evening while I was cooking dinner, had it on the dough cycle in my bread machine, and shaped it when it was done with the kneading. I then covered it well with plastic wrap and put it in the fridge, took it out on Friday afternoon, let it rise, put the egg glaze and sesame seeds on and then baked it.

Easy fresh bread and very yummy.

Aussie jewish community

[cogitationitis]

smofbabe may be able to help you out, though she's new to Australia.

Re: Aussie jewish community

[dumpsterdiva]

Thank you for that! I will go to her page and see if I can leave a note.

Are those your cute kids up there? Adorable icon!

I do appreciate your response.

Cheers!

Some clarification...

[salvagio_amore]

Just so I don't mess up horribly if I try this, does ø signify degrees Fahrenheit? And what does "ea" mean (3 ea eggs, 1 ea egg)? And what does "x" mean (1 x water, 1 x sesame)?

Re: Some clarification...

[dumpsterdiva]

Hello. I didn't notice that little o looking thing with the line in it. Strange. I don't know that I even have that on my keypad!

Yes, it means degrees Fahrenheit. Also, ea is my abbreviation for each, as you guessed.

The last egg and water mixed together and brushed on top. Then you sprinkle it with the sesame {or poppy} seeds.

Getting near Pesach now! Good way to get rid of your chametz in the house!!!!!

Thanks for calling my attention to the typing errors.

:)

Re: Some clarification...

[salvagio_amore]

Hmmm... I still don't understand "3 ea Large eggs lightly beaten." Three eggs for each loaf? I thought they went in all together, so it calls for six eggs? I'm sorry if this seems nitpicky.

Re: Some clarification...

[dumpsterdiva]

It is not nitpicky at all, doll. When you make a recipe you need to know. I am sorry if it was unclear.

It is a total of three eggs for the dough.

After the first rising, you can form two nice braided loaves out of the dough. Then, beat the one other egg {at the bottom of the recipe} with the water, and brush it on the top. This gives it that lovely golden and shiny appearance and also helps the seeds to stay on when baked.

Any other questions? I hope that you ask, since when made properly, this is a keeper for a recipe.

I usually half the recipe {as best as I can} and do the kneading in my bread maker on the dough cycle if I am in a rush. Then I make two smaller loaves, as two loaves are traditional in a kosher household.

Cheers!

Does that make sense