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  COOKING KOSHER FOR ROSH HASHANAH

 
 
 
  ROSH HASHANAH RECIPES  
 

PAIN PÉTRI - MOROCCAN HALLAH (ROSH HASHANAH)

Source: Jewish Holiday Kitchen - Joan Nathan

Makes 5 Loaves. Parve.

INGREDIENTS:

3 Pounds (12 cups) unbleached flour
½ cup sugar
3 eggs plus 1 yolk
½ cup vegetable oil
1 tsp salt
1 tbsp sesame seeds
1 tbsp anise seeds
2 packages fresh yeast
3  cups warm water

DIRECTIONS:

  1. Place the flour in a huge bowl. Make a well in the center and add to the well sugar, 3 eggs, vegetable oil, salt, and sesame and anise seeds. Proof the yeast in 1 cup of warm water. Then add it to the well.

  2. Using your hands, gradually work in the flour with the ingredients in the well. Add more water as needed (about 2 cups). When a medium-stiff dough is formed, knead on a wooden board for about 20 minutes.

  3. Form the dough into a ball, turn it in a greased bowl to coal the surface, and cover with a towel. Let rise in a warm place for 30-40 minutes or until doubled in bulk. Punch down and knead once more. Divide the dough into 5 pieces. Either shape each into a round ball, or make a long piece of it and twist it into a spiral with the end of the dough at the high point in the center. Cover for about 1 hour and let rise until doubled. 

  4. Preheat oven to 400 degrees F. Cover a cookie sheet with aluminum foil.

  5. Remove the dough to the cookie sheet; brush with the remaining egg yolk and a tablespoon of oil and bake for 35 to 45 minutes.

Bon Appétit!     

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