How To make Rubio's Challah
2 pk Active dry yeast
2 c Warm water
7 tb Sugar
4 ts Salt
1/4 c Salad oil
4 Eggs
room temp
7 c Flour :
or less
Sesame seeds
Recipe by: Jo Anne Merrill In a small bowl, place warm water and yeast until yeast is softened. In a large bowl, combine sugar, salt, salad oil, 3 eggs slightly beaten and about 3-4 cups of flour. Mix with the yeast mixture, adding more flour if needed, to make a workable dough. Knead until smooth and elastic. Do not underknead. Place in an oiled bowl and turn to oil top. Cover and let rise until doubled in size. Punch down the dough and divide in half. Cut each half into 3 equal parts.
Roll each part into a strip 15-inches long. Place 3 strips on a greased baking sheet. Braid, fastening strips at each end. Repeat with second half of dough. Beat remaining egg slightly and brush tops and sides of dough. Sprinkle with sesame seeds. Bake in preheated 325 degree oven for 30-40 minutes. First prize recipe at Del Mar County fair 1993 Jo Merrill
How To make Rubio's Challah's Videos
Dame pan y no me digas tonto | Luis Alberto Zamora
Por eso en este vídeo desmenuzamos los entresijos del pan de molde y descubrimos las 6 cosas que no sabías. ¿Es una buena alternativa al pan tradicional?...
Puedes ver todos los artículos de El Muro aquí:
Panadería Tachirense - Historia / Tachiran Bakery - History
Panadería Tachirense - Historia
El primero de una serie de videos sobre Panadería Artesanal tema en el que la Panadería Tachirense tiene un capítulo muy especial, ya que soy del Táchira, Venezuela. Por ello, he querido iniciar con un poco de los orígenes del pan en el Táchira y cómo llegó allí y lo hemos adaptado por siglos.
En Panadería Artesanal iré hablando sobre todos los aspectos en los que el pan está en nuestras vidas, su historia, sus técnicas, su ciencia y por supuesto, haciendo recetas de todo el mundo, incluyendo las de mi Táchira querido.
Dedicado especialmente a mis coterráneos.
Margéliz Ramírez
Panadera Artesanal
TuaTua Academia Sustentable
Tachiran Bakery - History
The first of a series of videos on Artisan Bakery, a topic in which the Tachirense Bakery has a very special chapter, since I am from Táchira, Venezuela. For this reason, I wanted to start with a little about the origins of bread in Táchira and how it got there and how we have adapted it for centuries.
In Artisanal Bakery I will be talking about all the aspects in which bread is in our lives, its history, its techniques, its science and of course, making recipes from all over the world, including those of my beloved Táchira.
Dedicated especially to my countrymen.
Margeliz Ramirez
Artisan Baker
TuaTua Sustainable Academy
இதய நோய்கள் குறித்த சந்தேகங்களுக்கு தீர்வு | செக் அப் | Heart Diseases- Check Up
#Heart #CardiacArrest #HealthTips
இதய நோய்கள் குறித்த சந்தேகங்களுக்கு தீர்வு | செக் அப் | Heart Diseases- Check Up
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How to Paint Fill Wood that has been Laser Engraved
Follow the steps in this how-to video when laser engraving products like rosewood boxes, piano and particle finish plaques as well as bamboo cutting boards and red alder products. If you cannot hear the audio watch the video here:
To browse the thousands of laserable products available from JDS Industries, visit or call 800.843.8853 to speak with a customer service representative.
#JDSTutorials #LaserTutorial #LaserEngraving
Cocción solar de pan de yema Agroindustria UPT
El trabajo de investigación, tuvo por objetivo utilizar la energía solar para la cocción del pan de yema, los resultados fueron excelentes obteniéndose muestras de pan de yema con buenas características fisicoquímicas y sensoriales......Ingeniería Agroindustrial de la UPT, Tacna-Perú hacia un desarrollo sostenible del planeta.
Dessert Kemal paşa pomme de terre farcie au four???? كمال باش و بطاطا في الفرن باللحم المفروم والبيشما