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.
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Interested in current books
shout African Liberation?
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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
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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. Add soft
ened margarine
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