Challah

This year at Thanksgiving, I took over the bread making. First of all, I'm not a bread maker. I usually only like recipes that take less than 30 minutes, and I usually don't like to have to measure things perfectly; however, it's Dave's family's tradition to have Challah bread at Thanksgiving, and I love a challenge. As you can see by the picture (or at least I hope you think so too!), the bread came out SO impressive with minimal work. That's my kind of recipe.

INGREDIENTS
2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (optional)

DIRECTIONS

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.


2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.


3. Preheat oven to 375 degrees F (190 degrees C).


4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.


5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Sweet Potato Casserole

I make this every year for Thanksgiving and/or Christmas. It's perfectly lightly sweetened and very fluffy, not heavy like most sweet potato casseroles. I never make the topping, but I wanted to include it for you anyway.

INGREDIENTS

4 cups mashed sweet potatoes
1/3 cup white sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract

TOPPING (OPTIONAL)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

DIRECTIONS

1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

The World's Best Turkey

Recipe yields: 1 (12 pound) turkey

INGREDIENTS

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.