Re: st. Peter's fish.
Mrs soulwinner,I presume you are referring to the special bread made for the sabbath.You throw me for a loop there.I am an expert in eating it,but baking it really is my wife's specialty.<br />Here is the recipee from a cookbook called: <br />"The Way To A Man's Heart" Which was published in 1936 and was given to my wife by her grandmother for her 18th birthday.(she did not know whether to scream or say thank you)Anyway here goes.<br /><br />Challah (braided white bread)<br />6 table spoons of shortening<br />1 1/2 cups scalded water or milk<br />2 tablespoons of sugar<br />2 tablespoons salt<br /><br />2 cakes compressed yeast<br />1/2 cup lukewarm water<br />3 eggs<br />about 7 cups sifted all-purpose flour.<br /><br />Melt shortening in scalded water or milk (or potato water if desired). Pour into a large mixing bowl. Add sugar and salt and let cool to lukewarm.Dissolve yeast in lukewarm water and let stand for a little while.Then mix in eggs,but reserve one yolk for the tops of the breads.Add egg and yeast mixture to the liquid mixture.Mix well and stir in 4 cups of flour,then 3 cups of flour. Turn out on a floured board and knead until smooth and elastic,about 5 minutes.Place in a greased large bowl.Oil top of dough with a little melted shortening to keep dough from drying.Cover with a cloth and let rise in a warm place until double in bulk, about one or two hours.Punch down.Divide into 3 parts.Divide each part into 3 more parts and braid into 3 loaves.Place each braided loaf in a loaf pan.Mix the eggyolk that was reserved with one tablespoon of cold water,and with a pastry brush spread over the loafs.Sprinkle with poppy seed if desired,and set aside to rise again (about one hour).<br />Bake in moderate oven(375F.)about forty five minutes to an hour,or until loaves sound hollow when tapped and are slightly browned.<br />Yield three loaves and possibly a husband(It was the chocolat chip cookies that did me in)<br /><br />Does matzaball soup have any taste to it?<br />It really is just chicken soup with matza balls floating in it.
