Challah Ii With Maple Syrup Glaze Eggless Version Food

CHALLAH II WITH MAPLE SYRUP GLAZE (EGGLESS VERSION)

Steps:

• Preheat oven to 400°F.
• Dissolve sugar in 1/2 cup water in bowl of mixer.
• Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
• Add remaining ingredients into mixing bowl.
• Mix with dough hook for 6 minutes.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough.
• Let rise until double in bulk.
• Punch down again.
• Divide dough into 3 equal parts.
• Roll dough into 3 long strands.
• Braid the strands, tucking the ends under.
• Cover with towel and let double in bulk.
• Glaze with maple syrup.
• Bake at 400 F for approximately 30 minutes, until golden brown.
• The challah is done when it sounds hollow when thumped on the bottom.

IRISH CREAM LIQUEUR (EGGLESS VERSION)

Steps:

• Place first 3 ingredients in a blender and process at low speed for 10 seconds.
• Add vanilla and almond extracts and condensed milk, blend again for 1 minute.
• Add rye whiskey and blend again for 25 seconds.
• Can be served straight, on the rocks, in mixed drinks or over ice cream.
• Store tightly capped in the refrigerator for up to one month.
• Recipe makes 38oz = 1123.79ml (approx).
• A serving size is 1.3oz (37ml) = 29.23 servings per recipe.

CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT

Steps:

• Whisk ingredients together.
• Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
• Refrigerate for 1-6 hours.
• Bake, fry or barbecue as usual. Brush remaining glaze on before serving.