Challah at ya girl!

As our contribution to the Local Foods Thanksgiving meal on campus, Chalutzim made over 40 loaves of challah using locally grown whole wheat flour using our special recipe. The challah went over well at the meal, and attendees were asking for the recipe.

Even after that marathon of baking (from 1pm through midnight), I came out still stressed and wanting to bake more. So what did I do?

Make more challah, of course!!!

Here is the fabulous, sought-after Chalutzim "Better than Yo' Mama's" Challah recipe that we enjoy every week:

1 1/2 tbsp active dry yeat

1 3/4 cup warm water

1 tbsp sugar

3/4 cup honey

1 tsp salt

1 cup oil

4 eggs plus 1 egg for egg glaze

6-8 cups flour

Mix 1 tbsp sugar with the yeast, and stir in warm water. Allow yeast to proof for 20 minutes. Then add honey, oil, and eggs and mix well. Stir in salt, and then slowly add flour cup by cup. Once dough is thick and not too stick (read: so tough to stir that your muscles hurt), cover with damp cloth and place in a warm area to rise for at least 2 hours. When dough has doubled in size, tip onto lightly floured surface and cut dough in half. Take one half, cut into three or four chunks, roll into ropes, and braid. Tuck ends under and place on a greased cookie sheet or a Silpat. Blend one egg with 1 tbsp water, and brush mixture lightly over the loaf using a pastry brush. Repeat with second half of dough, putting onto another cookie sheet. Bake at 400F until golden brown. Bread is done when tapping on it yields a hollow sound.

Makes 2 loaves.

IronCupcake Earth: Apple!

As a college student, I constantly find myself wishing I were back in Kindergarten-- taking naps, playing with Play-doh, and having snacktime. With that in mind, I've created a cupcake that combines the best of those days of apple juice, graham crackers, and no homework.

Kindergarten Cupcakes

For the cupcakes:

1/2 cup vegetable oil

3/4 cup brown sugar

2/3 cup applesauce, lightly sweetened

2 cups flour

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 cup grated apple (preferably Johnathon or Braeburn)

For the topping:

6 graham crackers, crushed roughly

3 tbsp butter, unsalted

1/2 cup brown sugar

2 tbsp honey

Preheat oven to 350 F. Combine all cupcake ingredients, folding in the shredded apple last. Spoon into buttered and floured muffin tin. Combine the graham cracker crumbs, butter, and brown sugar. Sprinkly over the top of the cupcakes and bake for 15-20 minutes. Once cooled, drizzle with honey.

If you like the cupcake (or even just the photo), please vote for it! Voting will begin no later than Friday, November 27th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com and will be open through Thursday, December 3 at 12 noon


Our Generous IronCupcake:Earth Prize Providers:

• The Demy™ by Key Ingredient
• Hello, Cupcake by Karen Tack & Alan Richardson
• Bella Cupcake Couture
• Cupcake Stackers by Gourmac
• The Cake Mix Doctor Returns! by Anne Byrne

To get in on the excitement next month, check out http://www.ironcupcakeearth.com