Bev's Recipe Collection

• 2 C warm water (not hot or cold)
• 4 1/2 t dry yeast (2 packages)
• 1/4 C olive oil
• 1/4 C honey
• 4 t salt
• 3 eggs (reserve 1 1/2 T egg white)
• 7 1/2 C flour

Put warm water in mixer. Add yeast and allow to soften. Add oil, honey, and salt. Blend in the eggs (minus the reserved white). Add 3 cups flour; mix to avoid lumps. Let rest 5 minutes. Gradually add the rest of the flour (4 1/2 cups). Knead 3 minutes in mixer (10 minutes by hand). Cover and leave in a warm place for about 90 minutes. Shape. Braid on cookie sheet (or place in pans). Sprinkle with poppy seeds or sesame seeds, if desired. Let rise 1 hour. Brush on reserved egg. Bake at 375 degrees for 25-30 minutes. (A hollow sound when you tap the bottom indicates the bread is done.)

Makes 2 large loaves or 3 average loaves

Adapted from Celebrating Biblical Feasts by Martha Zimmerman

1/4 cup sumac

2 tablespoons dried thyme

2 tablespoons dried marjoram

2 tablespoons dried oregano

1 tablespoon roasted sesame seeds

1 teaspoon coarse salt

Grind sesame seeds and sumac. Mix with other ingredients. Store in a cool, dark place in a plastic zip-top bag or in an airtight container. When stored properly, za’atar can last from 3 to 6 months.

(Sprinkle over a dish of olive oil and serve with challah or other bread.)

adapted from thespruceeats.com