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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 21, 1978)
Holiday breads cheer season A Jewish Sabbath meal would not be complete without the nut-brown, egg-rich, fine-textured bread called Challah (pronounced Hallah). It is usually served as two braids on a silver platter with a special fringed silk or satin Challah cover. The two braids are in honor o f the Israeli forefathers who wandered for forty years and dined each day on the “ bread from heaven.” Each week, on the sixth day, they received a double portion. Challah is braided for Sabbaths and festivals. On Rosh Hashana. the Jewish New Year, the Challah is fashioned into a round shape — for a good year “ all year round.” And so that prayers and pleas might more easily rise to heaven, figures of birds and ladders are often used to decorate the loaves. This C h allah recipe, uses the Rapidmix method o f bread prepa- Albino party scheduled The 15th Annual Albina Child ren’ s Christm as P arty, sponsor ed by the Jimmy Bang-Bang Walk er Youth Foundation, w ill be held Friday, December 22nd at the A lbina W om en’s League, 8 N .E . Killingsworth, at 11:00 a.m. Special guest will be Miss Tan Portland, Mary Holden. As a special treat this year, the party will present a special showing o f the film “ The Road to Glory ,” the story o f the Portland T ra il Blazer's trail to victory in winning the 1977 World Championship. San ta Claus will arrive at 12:30 to make his traditional hit with the children by passing out gifts and fru it stockings. The public is invited. There is no charge for the fun and festivities, but a can of food to be donated to the Salvation Army Food Relief Fund would be greatly ap preciated. ration. This eliminates the step of dissolving the veast first in warm water m a warm bowl. The active dry yeast is combined with some of the dry ingredients and liquids are heated to very warm (120* F. - 130“ F ), then added to the dry ingredients Initial mixing is done with an electric mixer. Rapidmix speeds up mixing time and makes yeast doughs that are lighter, springier and easier to han- CHALLAH Makes 2 loaves 4 Vi to 5 Vi cups unsifted flour 2 tablespoons sugar 1 Vi teaspoons salt 1 package active dry yeast Vi cup softened margarine pinch powered saffron 1 cup very hot tap water 4 eggs (at room temperature) 1 teaspoon cold water V. teaspoon poppy seeds Ughtly floured board. Divide dough in half. Divide each half into 2 pieces, one about Vy weight o f dough and the other about VS weight of dough Divide larger piece into 3 equal pieces Roll each piece into a 12-inch rope. Braid the ropes together: pinch ends to seal. Divide smaller piece into 3 equal pieces. Roll each piece into a 10-inch rope. Braid the ropes together; place on top of large braid. Seal braids together at ends. Place on greased baking sheet. Repeat with remaining dough to form second loaf. Beat together remaining egg yolk and 1 teaspoon cold water: brush loaves with egg mixture. Sprinkle w ith poppy seeds. Let rise, un covered, in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400° F.) 20-23 minutes, or until done. Remove from baking sheets and cool on wire racks. Ad price» B-weev «>•* * • * * 'U S D A CHOICE SAFEW AY [ • '♦ li HELP FIGHT INFLATION W ITH SUPER SAVERS! IN F L A T I O N F IG H T E R Kingao Water Added H alf er Whole USBA Chelee Beef Standing Rib Roast Large End Cat Cream Ice Cream Miracle Whip Ovohn Pmt Cm. «7*1147/0*1 Í'» r e 4 7 / 0 * [ [ ffC H T ÍH F IG M T IH . Avocado Dips e ll-0 Dessert Vegetable Oil Proton Colo«« Io tor Mh ■ or Omon Ho.Of 4-at.C tn. *w ^^^Br . tor g I I (Special PvrchaM . . . 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I Rib Roast Boneless Ham Light and Tandar Dinner lolls JOHN REED BOOK STORE In the Dokum Building 618 S W 3rd Avenue Sixth R oot The beautiful nut-brown color of the Challah crust comes from glaring the bread with a mixture of egg yolk and water A pinch of saffron adds to the color of the egg-rich, fine-texture of the dough. THE VERY BEST FOR A i Closing Carty Christmas E v' at 6:00 p-m. A (Sharing is Caring Dtssolve saffron in very hot tap water. G rad u ally add to dry ingredients and beat 2 minutes at medium speed o f electric mixer, scraping bow! occasionally. Add 3 eggs. 1 egg white (reserve yolk for later use), and Vi cup flo u r, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional Hour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto CLOSED CHRIST M AS PCC adds live music It will be "Friday Night — Live and Free” at Portland Community College's Cascade Center this winter, where top local music groups will be performing instrumental numbers for the public at no cost. The concert series, which w ill feature ja zz, contem porary, and rock music, and other varieties, is co sponsored by the college and the American Federation o f Musicians Local 99. It is being funded by the Music Performance Trust Fund, a public service organization estab lished by the recording companies under agreements with the N a tional Am erican Federation o f Musicians. The fund is the largest single sponsor of live music in the world. Kicking o ff the senes on January 5th will be the Swingin’ Cavaliers, an 18-piece band led by Walter Bndges. On January 12th. the Mel Brown Quintet will bring their brand o f con temporary, swing, and jazz music to the Cascade Center. The following Friday, January 19th, the Staple Brothers, a rock, funk, and gospel group will perform, and on January 26th the Hamiltones, a light jazz group, will be featured. All of the concerts will be at 7:30 p .m . in the Cascade Center auditorium, 705 N Killingsworth. Additional performances are being scheduled for February and March. The January performances where coordinated in part by the Urban League o f Portland. The public is invited to any of the Friday night performances for a fun-filled evening of music. In a large bowl thoroughly mix 1 l4 cups flo u r, sugar, salt and un- dissolved active dry yeast. 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