Pumpkin Challah

The word "challah" refers to the portion of dough set aside for the kohein that is, a portion that is taken out of the dough before it is baked. You may have seen the notation "Challah has been taken" on boxes of Passover matzah, indicating that this rule has been followed, that the challah portion was taken from the dough before the matzah was made. I am not certain how the term for the removed portion came to be used for the loaf of bread made after that portion has been removed.

To set apart a portion of the dough for the kohein (Num. 15:20)

Packages (5 teaspoons) active dry yeast

1 Cup warm water (105 - 115 degrees F)

½ Cup sugar

3 Large eggs, plus 1 egg, beaten, for glaze

5 Cups all-purpose flour( we used 1/2 white 1/2 wheat)

2 Teaspoons salt

½ Cup unsalted butter, at room temperature

1T. vanilla

1T. cinnamon

1t. ginger

 1/2t. nutmeg and cloves



In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the sugar, 3 eggs, spices and vanilla, 4 ½ cups of the flour, the salt, and the butter until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5-7 minutes. DO NOT BE TEMPTED TO ADD TOO MUCH FLOUR. The dough should stay soft, and will become less sticky with kneading. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.



Line a half-sheet pan or rimless baking sheet with parchment (baking) paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface.

To make a 4-strand braid -







First form the dough into a ball. 







Set 1 piece aside and cut the other into 4 equal size pieces.

Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.



Line up the 4 strands in front of you horizontally. Each strand will be numbered -- starting in the front 1, 2, 3, 4. Press the ends on the left side together so that the strands stick to each other. 

Cross the strand that is farthest from you (4) over the other 3 strands.
Take the strand that is now next to it (it just became #2) and cross it over the strand behind it (#3)


and then under the next strand (#4). Tighten them all. 



Next take the strand that is now in the #2 spot and cross it over the #1 strand. 



Take the new #2 strand and cross it over #3 


and under #4.
Continue as follows tightening the braid as needed to keep it in shape. - Remember -- the numbers keep changing from strand to strand Example #1 can change to #2 etc...
The pattern is ---
2 over 1, 

New 2 over 3 then under 4

2 over 1,

New 2 over 3 then under 4









Continue as long as you can -- even to the very tip! 

Pinch the ends together and repeat this whole process with the other loaf!


Place the braided loafs on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until it doubles in size and is spongy to the touch (50-60 minutes).

Position a rack in the lower third of the oven, and preheat to 350 degrees F.

Brush the braids gently with the beaten egg and sprinkle with the poppy seeds. Bake the braids until nicely browned and sounds hollow when tapped on the bottom, 15-20 minutes. Transfer to a wire rack and let cool completely.

Cooks note: The pictures of the making of the bread are NOT the Pumpkin Challah, but it is the braiding technique! Thank you to the Adams Sisters for the pictoral instructions!

Pumpkin Oat Scones

1 1/2 c. whole wheat flour
1 1/2 c. rolled oats
1T. baking powder
1/4 tsp. salt
1/3 c. cold butter, unsalted
1 c. dried fruit(optional)
1/3 c. pumpkin puree
1/2-3/4 c. milk
1/3c. honey


Heat oven to 375. In a bowl combine first 4 ingredients. With hand or pastry blender, work in the butter until mixture resembles coarse crumbs. Stir in fruit if using. Add the milk, pumpkin, and honey mixing just until moistened. Turn dough onto floured surface; knead gently 6 times. On a lightly greased cookie sheet, pat out the dough to form an 8 inch circle. With a sharp knife, lightly score the circle into 8 wedges; place in the oven and bake for 25-30 min., or until golden brown. Break apart and serve warm. We like to serve ours with clotted cream!

Carrot Cake Muffins

Dorie's Carrot Muffins

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2c. flour
1/2c. sugar
1T. baking powder
1 1/2t. cinnamon
1/2t. ginger
1/4t. baking soda
1/4t. salt
1/3c. brown sugar
2/3c. oil
2 eggs
3/4c. milk
1t. vanilla
1c. shredded carrots
1/2c. sweetened coconut
1/3c. moist raisins
1/3c. pecans or walnuts

Mix together the wet ingredients, add the dry ingredients just till moistened, then fold in the carrots, coconut, raisins, and nuts.
Bake in greased muffin tins ( 12) and bake at 375 for about 20min.

TWD Kugelhopf???

Well we were planning on making this but just as we started to get the ingredients together we realized we had no eggs! So we ended up not doing it:( Next week we are planning on making the rice pudding(YUCK:) None of us kids like it but our Mom and Dad do so we are going to make them there own individual ones! Sorry if we disappointed anyone but by the time we got eggs we saw how long the recipe took, we decided that we wouldn't have enough time to make it:)

The DeL Sisters

Whole Wheat Sourdough English Muffins

Sourdough English Muffins
½ cup sourdough starter, fed
3 cups whole wheat flour
1 cup water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal

Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).
In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.
Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.
Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.
Cool completely before storing.

Click here to get your sourdough starter recipe!

Island Treasure Cookies

1/2c. softened butter
1c. brown sugar
1T. vanilla
1 egg
1 2/3c, wheat flour
3/4t. baking powder
3/4t. salt
1/2t. baking soda
3/4c. toasted coconut
3/4c. chopped macadamia nuts
2c. chopped Crunch Bars or chocolate chips


Cream together the butter and sugar. Add egg and vanilla. Mix in the rest of the ingredients. Till combined. Drop onto ungreased cookie sheets by rounded TLB. a few inches apart. Bake at 375 for 10-12 min. Cool 2min. then remove and cool..................if you can wait that long to eat them!

Yields 2/2-3 1/2 dozen, if you don't eat any of the dough:0)



- Our little brother and sister wanted to make cookies last week......and this was the recipe they chose, and made. With a tiny bit of help:-)