• 1 Recipe Dinner Rolls
• 3 – 4 Tablespoons Margarine, softened
• 1 Recipe Cinnamon Sugar mix (below)
• 1 Recipe Cream Cheese Frosting (below)

1. After your dough rests for 10 minutes on a lightly floured surface, roll out to 12 x 18-inch rectangle.
2. Spread softened margarine over surface of dough.
3. Sprinkle liberally with Cinnamon Sugar mixture, about 1 1/2 cups, give or take. Store remaining mix in airtight container for future use. (Recipe Below).
4. Beginning at 18-inch side, carefully roll dough and pinch edge together to seal.
5. Now grab yourself a long piece of clean sewing thread. .
6. Run the thread under the rolled dough, to the center.
7. While holding each end of thread with both hands, Crisscross thread to slice dough down the center.
8. Now that you’ve got two equal parts, use your thread to slice five rolls from each half of dough. (I hope I haven’t confused you!)
9. Stagger  cinnamon rolls on large baking sheet, barely touching.
10. Cover and let rise for 30 – 40 minutes or until nearly double in size.
11. Bake in preheated oven at 375°F. for 18-20 minutes.
12. Frost tops with Cream Cheese Frosting (Recipe Below).

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

• 1 cup water
• 2 tablespoons margarine or butter, softened
• 1 egg
• 3 ¼ cups Gold Medal Better for Bread Flour
• ¼  cup sugar
• 1 teaspoon salt
• 3 teaspoons Fleischmann’s bread machine yeast
• Margarine or butter, melted, if desired

1. Measure carefully, placing all ingredients except melted margarine in bread machine pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle. Do not use Delay Cycle.
3. Remove dough from pan, using lightly floured hands.  Cover and let rest 10 minutes on lightly floured surface.
4. Grease large cookie sheet.  Divide dough into 15 equal pieces.  Shape each piece into a ball.  Place 2 inches apart on cookie sheet.  Cover and let rise in warm place 30 to 40 minutes or until double.  (Dough is ready if indentation remains when touched.)
5. Heat oven to 375°F.  Bake 12 to 15 minutes or until golden brown.  Brush tops with melted margarine.  Serve warm, or cool on wire rack.                                                                                                         

As much as I would love to stamp my name all over this recipe and call it my own, I can't. This classic loaf as told by Better Homes & Gardens, "Brings to mind the rough country breads found in France & Italy". I give you my word that you will be pleased with the outcome of this super easy to make loaf! This bread reminds me of the San Francisco Artisan loaves my mama used to bring home from the market when I was a child, growing up in the San Francisco Bay Area.

It's time to pull out your bread machine, and dust it off. Let's make some french bread!

Je vous présente, une baguette de pain! (Did I say that correctly?)

1. Select loaf size.
2. Add first 4 ingredients to machine according to the manufacturer’s directions.
3. Select dough cycle.
4. When cycle is complete, remove dough.  Punch down. 
5. Cover and let rest 10 minutes.
6. Divide 1 ½-pound dough in half.
7. On a lightly floured surface, roll each half into a 10x8-inch rectangle.
8. (Divide 2-pound dough in half; roll each half into a 15x10-inch rectangle)
9. Starting from a long side, roll up into a spiral; seal edge. 
10. Pinch and pull ends to taper.
11. Place, seams down, on a greased baking sheet sprinkled with cornmeal.
12. Combine egg white and 1-tablespoon water; brush some over top of loaves. 
13. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double.
14. With a very sharp knife, make 3 or 4 diagonal cuts about ¼ inch deep across the top of each loaf.
15. Bake in a 375° oven for 20 minutes.
16. Brush with remaining egg white mixture.
17. Bake for 12 to 15 minutes more or until bread sounds hollow when lightly tapped.
18. Remove from baking sheet; cool on wire rack.

Good morning!

If you've tried our Challah recipe, and loved it, then you must use your leftover bread to make French Toast for breakfast!

We are enjoying Mama's visit! I hear from my daddy that Idaho weather has been mild this week, down in the 60s! I wish we could say the same for us here in Oklahoma. Our temps have been reaching into the hundreds!

Breakfast dishes are being washed up, and we have planned to enjoy a fantastic day of romping around at the Oklahoma City Zoo.

Love & Hugs to all my devoted readers! xoxo

• 3 eggs
• ¾ cup milk
• 2 Tablespoon granulated Sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 12 slices Challah bread, ½ inch thick (Click for Recipe)
• Powdered Sugar, if desired

1. Preheat Electric griddle to 375°F.
2. Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with fork.
3. Dip bread into egg mixture; place on lightly greased griddle.
4. Bake 3 to 4 minutes or until bottoms are golden brown.
5. Turn bread; bake 2 to 3 minutes longer or until golden brown.
6. Sprinkle with powdered sugar.
7. Serve with fruit topping, maple syrup or honey & enjoy!

It has been years since I've observed the Sabbath. I remember as a child watching my parents say the blessings over my siblings and me. We thought drinking wine on Shabbat was very grown up when I was a kid, even though it was only non-alcoholic wine. Then we ended with the breaking of the bread, and boy do I love the sweet taste of my Mama's fluffy Challah!

My mother is here in Oklahoma for a visit!  She flew in this past Tuesday. It has been seven and a half years since I've seen my parents. I wish my father was able to accompany my mom on her visit, but work has him tied down.

I was pleased to give my children and husband a taste of our heritage. We pulled out our Sabbath candle sticks, prepared my mother's Challah bread recipe and had Sabbath.

You will love my Mama's Challah Bread recipe, she makes the dough using her bread machine. It is so moist, fluffy and sweet!

Love to all on this beautiful Sabbath evening, Shabbat Shalom!

• 1 cup warm water
• 4 tablespoons oil
• 2 eggs
• 1 teaspoon salt
• 4 1/2 cups flour
• 2/3 cups sugar
• 2 1/4 teaspoons active dry yeast

1. Place all ingredients in order into the pan of the bread machine.  Make a well in the dry ingredients before putting in the yeast.
2. Close the bread machine door, set it on the dough setting.
3. When the dough is ready, divide in half.  Divide each half into 3 parts, roll each part into 12-inch ropes, and braid, making sure to tuck the ends of each braid under. 
4. Place both braided loaves onto greased cookie sheets.  Cover loosely with towel and let rise for 2 - 3 hours.
5. Preheat oven to 350°F. 
6. Brush the tops of the Challah gently with an egg yolk.  If desired, sesame or poppy seeds can be sprinkled on to p of the egg wash.
7. Bake at 350°F. for approximately 30-minutes.

Don't worry, you didn't read the title wrong. This yeast bread has super easy-to-follow directions, is super fast to make and is super yummy to eat! So if you are crunched for time and need a fresh loaf of bread to go with supper then try out this fantastic Greek White Bread recipe!

One of my student aids, Michael, helped me make these!

                             Psomi Spitiko: Easy Homemade Bread

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 80 minutes

Ingredients:

• 3 3/4 cups of bread (or all-purpose) flour
• 1 1/2 cups of lukewarm water
• 1 packet (1/4 oz) of dry yeast
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• ----------
• OPTIONAL
• water for brushing
• sesame seeds

Preparation:

• Beans
• Shredded or Ground beef seasoned with Taco Seasoning
• Spanish or Mexican Rice
• Shredded Lettuce
• Shredded Cheese
• Sliced Black Olives
• Green Onions
• Diced Tomatos
• Salsa
• Sour cream
• Etc.

• 3 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1 1/2 cups warm water
  
• Oil, for frying