challah-bread-imageVintage Seltzer has been New York City’s number-one seltzer brand since 1978. It’s calorie-free, fat-free, and gluten-free, and uses no artificial flavors, sweeteners, sugar, or high fructose corn syrup, and has no food, drug, or cosmetic color. An eight-ounce serving of Vintage contains no sodium. Vintage is also a great replacement for water in recipes to make your baked goods turn out fluffier! To learn more, visit www.drinkvintage.com.

 

Vintage Seltzer
Apple Cake Recipe

Ingredients:

  • 1 cup self-rising flour
  • ½ cup butter or margarine, cut into 1-inch chunks
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ⅝ cup chopped walnuts
  • 1 cup chopped raisins
  • 1½ cups grated apple
  • 1 Tbsp. grated lime zest
  • 3 eggs
  • ¼ cup pineapple juice
  • ¼ cup Vintage Original Seltzer

Directions:

Heat oven to 350°F. Grease a 9”×5” loaf pan.

Place the flour in a bowl, and mix well; rub in the butter until the pieces are the size of small peas. Stir in the cinnamon and nutmeg. Stir in the walnuts, raisins, and apples. Add the grated lime zest, eggs, pineapple juice, and Vintage Original Seltzer.

Beat well until thoroughly combined. Spoon the mixture into the prepared pan, and smooth the top.

Bake for about 1¼ hours, or until a tester inserted in the center of the cake comes out clean. Turn out, and cool on wire rack.

Source: Allrecipes.com

 

Challah Bread Recipe

Ingredients:

  • 1 Tbsp. active dry yeast
  • 1¼ cups warm water (110°F)
  • 1¼ cups Vintage Original Seltzer
  • ½ cup honey
  • 4 Tbsp. vegetable oil
  • 3 eggs
  • 1 Tbsp. salt
  • 8 cups unbleached all-purpose flour
  • 1 Tbsp. poppy seeds (optional)

Directions:

In a large bowl, sprinkle yeast over warm water and Vintage Original Seltzer. Beat in honey, oil, two eggs, and salt. Add the flour 1 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 1½ hours or until dough has doubled in bulk.

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 1½ 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 2 baking trays, and place finished braid or round on each. Cover with towel, and let rise about 1 hour.

Heat the oven to 375°F.

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

Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least 1 hour before slicing.

Source: Allrecipes.com

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