New York - The Empire State, State flower: Rose

1. Jewish Egg Bread (Challah)
2. Apple Pie Ala Mode
3. Long Island Scallops
4. Chilled Vichyssoise
5. Watercress with Oil and Vinegar

Jewish Egg Bread (Challah) - Makes one large loaf

This light airy yeast bread is common in Jewish delicatessens and is even more delicious when made at home for the weekend or Sabbath meals.

1-½ pkg. dry yeast
¾ cup warm water
1 Tbsp sugar
2 tsp kosher salt or sea salt
2 eggs, slightly beaten
2 Tbsp vegetable oil
3-½ to 3-3/4 cups flour
1 egg yolk mixed with ½ tsp water
Poppy seeds

Preheat oven to 400º.

Dissolve yeast in warm water in a large bowl. When dissolving, add sugar, salt eggs, oil and, 1 cup at a time, as much flour as can be stirred into the liquid.

Then turn out onto a floured board or Roul'pat and knead for at least 10 minutes, adding more flour as wanted, until dough is smooth and elastic.

Put in oiled bowl, cover and leave in a warm place until doubled in bulk. Punch down, knead in a bit more flour if too moist to handle, then, divide into two portions.

Portion 1: Cut into 3 equal parts, rolling each into ropes about 10 inches long. Pinch one end of each rope together, l then braid and pinch closed the other ends to make one braided piece.

Portion 2: Divide into two pieces, one larger than the other; make braids of each piece as with Portion 1. Now, take the first large braid and place on an oiled cookie sheet or Exopat baking mat; place next largest braid on top of the first; then the smallest on top.

Pinch here and there where the three portions touch to help them sit firmly in place. Cover and let rise at room temperature until double in bulk.

Brush loaf with egg-yolk mixture, covering surfaces thoroughly and sprinkle liberally with poppy seeds. Bake for 10 minutes at the 400º, then, reduce heat to 375º and bake for 35 to 40 minutes more. Remove and cool on rack.

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