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Rosh HaShanah
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Rosh HaShanah Recipes |
Bread, Milk and Honey (D)
Yield: 1 loaf |
1/2 cup honey
1 cup milk
3 tbsp. butter, melted
1-1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup pecans, chopped (optional)
1 egg, beaten |
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Preheat oven to 350°F. Butter and flour loaf pan.
In medium saucepan, combine 1/2 cup honey and milk, stir over medium
heat until honey dissolves. Stir in melted butter. Set aside to cool.
Sift flour, sugar, baking powder, and salt into large mixer bowl. Add
pecans and toss to coat. Set aside.
Whisk egg into cooled milk mixture. Add to flour mixture. Beat at medium
speed just until blended. Pour into pan and smooth top.
Bake for 65 to 75 minutes until toothpick comes clean from center. Cool
on rack for 10 minutes. Remove and cool again on rack.
Poster's Notes:
This can be double-wrapped and frozen for two months.
Kosher Honey from the Holy Land |
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Aharon's Jewish Books and Judaica
600 South Holly Street Suite 103
Denver, Colorado 80246
303-322-7345
800-830-8660
Map to Aharon's Jewish Books and Judaica
Store Hours
Monday
through Thursday 9 AM to 8 PM
Friday 9 AM to 1 PM
Sunday 9 AM to 4 PM |
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Judaic - Rosh HaShanah
Online store that provides a wide selection of all types of Judaica,
Jewish gifts, Jewish books, Kittels, Jewish ritual items and much more
....
www.judaic.com
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