Recipezaar: Jewish (Ashkenazi),Breads recipes

Bagels II

Tue, 16 Nov 1999 02:12:00 -0500

-- posted by Tonkcats

Sufganiot (Hanukkah Jelly Doughnuts)

Tue, 04 Dec 2001 13:07:35 -0500

These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party. -- posted by Mirj

New York Bialy, First Cousin to a Bagel

Sat, 05 Jan 2002 14:23:40 -0500

This is actually native to New York and is really a type of bagel. It's super good! -- posted by Bergy

Challah (Braided Egg Bread)

Thu, 17 Jan 2002 17:13:13 -0500

Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress. -- posted by Mirj

Spiral Challah

Tue, 29 Jan 2002 08:46:22 -0500

One of my favorite challah recipes from The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs. Intricate instructions insure that you won't go wrong. Read the whole recipe before you even attempt to start! -- posted by Mirj

Inez's Sour Cream Coffee Cake

Mon, 11 Feb 2002 09:39:17 -0500

Specialty of the house. -- posted by MizzNezz

Rye Bread

Mon, 18 Mar 2002 15:16:25 -0500

The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread. -- posted by Mirj

Passover Rolls

Wed, 27 Mar 2002 19:45:59 -0500

About 24 hours into the Passover holiday we are usually sick of matzoh and get a hankering for bread. These bread-like rolls have always come to the rescue in our family. -- posted by Mirj

Passover Bagels

Thu, 28 Mar 2002 15:35:52 -0500

In response to a request. -- posted by Tish

Onion Bread

Sat, 04 May 2002 15:37:46 -0400

Wonderful "Old World" onion bread reminiscent of a Jewish delicatessen. A little bit of work, but worth it! You won't find bread like this in any store. -- posted by Donna M.

Sfinj -- Moroccan Doughnuts

Mon, 13 May 2002 18:16:32 -0400

My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise. -- posted by Mirj

Mirj's Ultra-Rich Sweet Challah

Mon, 10 Jun 2002 18:37:11 -0400

I've been working on perfecting my challah recipe over the last few years, and I think this is it. The secret ingredients are vanilla extract and soy milk (you can use regular milk if it's not an issue for you). I get raves every week with this challah, it's rich and cake-like. Great with sweet butter, not too shabby with some chopped liver, and it makes the most amazing French toast in the world. I usually bake my challahs unbraided in a fluted cake pan with a hole in the middle. It makes a pretty challah, and it's easy to cut individual slices from it as well. There is nothing like a table full of guests ooohing and aaaahing over your challah, and this will do it for you! Prep time includes rise time. If you nuke the kneaded dough in the microwave on high for 10 seconds it will cut your rise time by half! -- posted by Mirj

Poppy Seed or Nut Roll

Fri, 05 Jul 2002 19:20:15 -0400

A nice moderately sweet yeast Bread/coffee cake. Can be made with poppy seeds or ground nuts. Nice for breakfast in the morning with coffee or a no too sweet dessert. -- posted by 1Steve

Different Jewish Apple Cake

Tue, 09 Jul 2002 20:38:03 -0400

This recipe is a bit different because the apples are grated instead of chopped or sliced and there is pineapple juice instead of the traditional orange juice. For a richer cake, I use butter instead of oil, but it tastes wonderful both ways. Enjoy! -- posted by Karen=^..^=

Montreal Bagels

Sat, 27 Jul 2002 00:39:43 -0400

Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores. -- posted by Lennie

Honey Challah Rolls

Sun, 06 Oct 2002 22:04:20 -0400

These rolls are so tasty. They make an excellent addition to your holiday table or any meal. BTW the prep time is a guess on my part because it was a required submission field, and refers mostly to the rising time. -- posted by 1Steve

Bagels

Wed, 16 Oct 2002 22:10:51 -0400

Bagels -- the real, crusty, chewy kind, not the kind you get at Einstein's -- posted by onionjs

Brasadel (Jewish Coffee Cake)

Mon, 11 Nov 2002 20:03:04 -0500

-- posted by paula&matt

Oil Free Challah

Mon, 06 Jan 2003 20:02:15 -0500

Here's another challah recipe for those who want to eat a little healthier. If you have a larger bread machine, you can easily make a double recipe. Prep time includes bread machine time and rising time. -- posted by SJG3483

Challah Recipe for the Kitchen Aide

Tue, 07 Jan 2003 20:00:18 -0500

Easy and right in the mixing bowl. Turn out beautifully every time. -- posted by Caryn Gale

Hamentashen Dough

Thu, 13 Feb 2003 20:00:43 -0500

Found this recipe at jewishcuisine.net -- posted by CrystalA

Bagels (In Metric Converstion for Europeans)

Mon, 24 Feb 2003 20:07:50 -0500

. -- posted by Mimi Bobeck

Challah

Fri, 07 Mar 2003 20:04:23 -0500

This egg rich bread is traditionally served in Jewish households to begin the Sabbath, Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast. The recipe comes from Red Star Yeast. -- posted by Barb Gertz

Very Best Banana Loaf

Thu, 03 Apr 2003 20:10:01 -0500

This banana bread is, without a doubt, one of the very best I have ever made. The loaves have a very nice deep color and a beautiful crumb. The secret is not the unusual liquid ingredient, the secret is slow baking. Oil makes this recipe parve, (thanks Mirj for explaining this to me & Chia and Miraklegirl for your help too). -- posted by Susie in Texas

Passover Rolls

Fri, 25 Apr 2003 20:04:27 -0400

These rolls are the absolute best. When done they are crusty on the outside and light on the inside. I have a convection oven and bake them at 375 degrees for 30 minutes. Very easily doubled. -- posted by dojemi

Challah

Wed, 27 Aug 2003 20:03:41 -0400

Easy to prepare, no machines required! -- posted by alizaweeza

Cheese rolls

Wed, 27 Aug 2003 20:03:43 -0400

Best served hot! -- posted by alizaweeza

Jewish Coffee Cake in a Bundt Pan

Tue, 02 Sep 2003 20:03:34 -0400

This moist cake is a request by family members at holiday gatherings. You'll love the moist texture. -- posted by Carrie Richman

Fantastic Challah

Fri, 12 Sep 2003 20:05:07 -0400

This recipe came from a lot of trial and error. It was the first major thing I learned to cook on my own, so I'm pretty proud of it. I use it for a traditional Shabbos meal, but its good anytime. Most of the prep time is from the dough needing to rise. It's actually very easy to make. -- posted by Kerri Stern

Passover Garlic Bread

Thu, 04 Mar 2004 19:59:45 -0500

It's amazing, you think we could do without 7 or 8 days of bread, but we just gotta have it, even on Passover. This is an adaptation of a Phyllis Glazer recipe. -- posted by Mirj

Three-Stranded Braided Challah Bread

Sun, 25 Apr 2004 20:00:22 -0400

This recipe is adapted from The Joy of Cooking. I simply adore it. I often make two batches--one to eat and one to freeze for later consumption. -- posted by spatchcock

Nadav's Delicious Challah

Fri, 09 Jul 2004 20:00:19 -0400

My friend Debbie Yakobian's son Nadav is in the Israeli army. He brought home this recipe and Debbie has started making it every Friday for the Sabbath. My family and I have been fans of this challah and today I finally got the recipe. My challahs are cooling now but we just couldn't resist and had a taste -- delicious! In spite of the fact that there are no eggs in the dough itself, the challahs are very rich tasting. Just think of what they can do for your French toast or bread pudding! -- posted by Mirj

Yeast Dough Hamantaschen With Suggested Fillings

Tue, 08 Feb 2005 19:57:20 -0500

Posted by request. Haven't made this myself (yet). The recipe comes from an old book, published in 1978. It might seem a bit old-fashioned but old recipes are not to be discarded! Prep. time does not include rising of the dough. -- posted by Chef Dudo

Challah by Fred Loeb

Fri, 20 May 2005 10:22:24 -0400

A beautiful braided challah for a Sabbath meal -- posted by Chef #216819

French Bread With Cheese and Honey (Baked)

Mon, 01 Aug 2005 18:27:58 -0400

Here is an easy one! It has only cheese and honey on French bread but it was called "Milk and Honey Bread" in "It Tastes Too Good To Be Kosher" by Peter Weissenstein. I wanted the name here to reflect the actual ingredients since there is no milk in the recipe! I think Mr. Weissenstein gave the recipe that name since Israel is sometimes called the land of milk and honey but that's only my guess. Hope you like it. -- posted by Oolala

Regina's Bobka

Wed, 24 Aug 2005 20:05:04 -0400

Posted for the Zaar World Tour 2005. The recipe is from Sundays at Moosewood. You should prepare the dough the night before and then bake the coffeecake the next morning. -- posted by Ms*Bindy

Jewish Apple Cake

Tue, 30 Aug 2005 22:44:08 -0400

This is a nice way to bring in the fall! Apples and cinnamon. Regular sugar can be used in place of vanilla sugar. Pears would work great oin this. -- posted by ~Rita~

Challah Braid (Bread Machine)

Thu, 20 Oct 2005 19:12:14 -0400

This is posted in response to another member's request for a challah recipe that could be made in an ABM. The actual recipe asks for one egg mixed with enough water to make one cup plus one tablespoon of liquid. Since eggs vary in volume, the amount of water listed in the ingredients is approximate. Since the bread is made with an ABM, processing and rising time are included in the cooking time. -- posted by Irmgard

The Best Bread Machine Challah

Sun, 23 Oct 2005 18:57:52 -0400

This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough. -- posted by Mirj

Whole Wheat Pita

Fri, 11 Nov 2005 17:12:17 -0500

This is a recipe I came up with when trying to get more whole wheat into my family's diet. We love pita pockets and I couldn't find a WW Pita recipe anywhere even here. So I made one myself. They are light and very tasty and ready in one hour to eat. One key is do not over cook them or let them brown at all. -- posted by Maeven6

Chocolate Challah

Wed, 16 Nov 2005 15:09:50 -0500

Got this recipe by mail and within a few days I had made it twice. It has the consistency of challah, yet it is sweet and tastes like cake. Without the glaze it freezes well and the recipe can also be doubled (which I have done). Don't think of calories though! Perfect for a simcha (a happy occasion) -- posted by Chef Dudo

Delicious Sweet Challah

Fri, 18 Nov 2005 15:56:55 -0500

This is from Kosher by Design by Susie Fishbein. It uses 5 lbs of flour, enough to warrant the making of the special blessing over bread dough. It is very sweet and wonderful. I used natural sugar for it; even more wonderful. -- posted by Sarah Chana

Oat and Honey Challah (Bread)

Mon, 12 Dec 2005 22:11:09 -0500

A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook -- posted by Sarah Chana

Bialys

Fri, 06 Jan 2006 14:16:34 -0500

I've seen shows on them and I want to try these one day. -- posted by Dienia B.

Jelly Roll Knishes With Rice or Potato Filling

Thu, 02 Mar 2006 20:10:52 -0500

I lived in a cottage on the grounds of a estate owned by a wonderful family. They taught me the art of Jewish "cookery". I have refined this recipe many times. You can bake, cut, freeze and reheat. That is the asset of this recipe. Once you make this, the next time it is a snap and a "quick meal" you can take from your freezer. -- posted by Montana Heart Song

Ramona's Tsiblach Kichel (Greeninger Reunion)

Mon, 27 Mar 2006 15:03:37 -0500

My cousin sent me this recipe for my family cookbook but it's a different version from the Onion Kichel I have received from other cousins so I am posting it here separately as an alternative recipe. -- posted by Oolala

Passover Rolls

Thu, 13 Apr 2006 09:28:28 -0400

These are strictly kosher for Passover rolls. I grew up eating these as part of my passover lunches all the time I was in school. Make a lot, they go fast!! -- posted by Sewwhatsports

Sufganiot (Jewish Jelly Doughnuts)

Wed, 24 May 2006 21:29:30 -0400

Requires rising in the refrigerator overnite. -- posted by Brenda.

Challah Sticks

Thu, 08 Jun 2006 16:41:31 -0400

Found it in jewishfood-list.com. Its a super easy snack. Post for ZWT 2006. -- posted by katia

Potato Boreks - Borekas Tapukhay Adama

Mon, 17 Jul 2006 22:28:49 -0400

Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which wont taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of zatar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou. -- posted by Sandi (From CA)

Comish Bread (Triple Batch)

Wed, 06 Sep 2006 14:26:42 -0400

aka Jewish Biscotti or Mandelbroit. This is my great grandmother's recipe. I've never actually made it, only eaten it, so I'm totally guessing on the cook and prep times. -- posted by megnbrycesmom

Mom's Challah, Second Version

Tue, 05 Dec 2006 17:46:57 -0500

My mom always made delicious challah each week, and I was one of the lucky beneficiaries of her talents. Then I became a teenager, and everything she did was inherently suspect. Sometime in those years (thank G-d, we outgrow them), I came across this recipe for challah and announced triumphantly to my poor mother that her challah had been replaced by a superior recipe. Demonstrating her endless patience and wisdom, she smiled and asked me to share the recipe with her. I did, and she showed both her superior mothering skills and her superior baking skills by making the recipe her own, creating more delicious and nurturing challah than I did. I don't know if it was the recipe or if it is the intention, the love, the blessings she put into it. Either way, here it is, from both of us. You can double this recipe if you want to make enough to take challah with a bracha. Enjoy!! -- posted by Sarah Chana

Bubbie L's Challah

Tue, 05 Dec 2006 17:52:45 -0500

This recipe came from one of the most impressive souls I have met, the mother of my rabbi, who we all called Bubbie. Since she passed away a few years ago, our entire community still feels the loss of her presence, and miss her terribly. Today I found this recipe that she gave to my friend at her bridal shower about 18 years ago. I can still smell her warm challah in my memory; I can still see her warm smile in my eyes. May the merit of this recipe bring her continued joy in the world of truth.... -- posted by Sarah Chana

Unleavened Whole Wheat Bread

Sat, 13 Jan 2007 21:24:10 -0500

This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times. -- posted by Chef Shadows

Challah, Abm

Mon, 15 Jan 2007 20:24:15 -0500

this sweet dairy challah worked perfectly in my bread machine. it turned out so well, that everyone munched on it after dinner, in lieu of desserts, no leftovers for french toast the next morning. -- posted by chia

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

Thu, 08 Mar 2007 20:53:10 -0500

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy. -- posted by What's Cooking?

Jane's Challah Bread (Using Food Processor)

Thu, 05 Apr 2007 21:51:46 -0400

This is a traditional Jewish bread although most cultures have a similar type of bread. It is slightly sweet and eggy. It is traditionally formed into a braid, but can also be baked in a loaf pan (for easier slicing). This recipe makes 2 16 ounce loaves (notice that these loaves are slightly smaller than typical recipes). The smaller size works best in my food processor and I find it is the preferred size of my farmer's market customers. It makes great French Toast. It is also an excellent base recipe for sweet breads (cinnamon raisin swirl, pecan rolls, etc.) I use a 14 cup Cuisinart food processor to make all my breads but the recipe could be adapted to a bread machine, stand mixer, or made by hand. Although the steps look long and involved, I have written them for the novice bread baker -- so I have included a lot of detail. The time to make is just an estimate. -- posted by doglover aka Jane

Bread Machine Challah

Thu, 09 Aug 2007 22:22:17 -0400

I pretty much developed this recipe on my own. I fiddled and tweaked for months until I got it just right. It is just scrumptious. -- posted by Mrsspeevs

Rosemary Breadstick

Thu, 16 Aug 2007 15:42:18 -0400

Nothing compares to the aroma of fresh breadsticks before a meal or salad. For vatiety, try this recipe with dirrerent kinds of herbs. This recipe is from the Kosher Palette -- posted by Mrsspeevs

Heavenly Challah

Wed, 05 Sep 2007 20:18:34 -0400

Without eggs. It is based on the recipe from "A Taste of Challah" by Shira Wiener and Ayelet Yifrach. -- posted by fayz

Challah

Tue, 11 Sep 2007 21:46:47 -0400

Mildly sweet, utterly delicious. The texture is cake-like. For the high holidays I double the amount of honey, to make it just a bit sweeter, for a sweet new year. Most of the time involved is passive, for dough rising and baking. Edited to add: a note about the yeast. I use instant (rapid rise) yeast, which can be added dry directly to the dough. If you are using active dry yeast, proof it first in a little warm water with sugar. -- posted by Susiecat too

Caraway Rye Crackers

Tue, 02 Oct 2007 16:18:03 -0400

These are great with cheese, smoked salmon etc! You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin (BNLImp@aol.com) -- posted by Tina and Dave

Challah Bread

Mon, 17 Dec 2007 19:30:10 -0500

This challah just might change your life and win you new friends--no joke. I got it from the book, "Jewish Cooking Secrets from Here and Far." It tastes amazing right out of the oven. Make it with margarine and without milk for a pareve bread. -- posted by s_cohen

The Challah Lady's Heavenly Challah

Fri, 01 Feb 2008 01:47:42 -0500

You never made challah because it seemed like more trouble than it's worth. This is simply not true and the extra loaves can be frozen in foil and will taste just made. Bakery challah just won't cut it when you can make these. The taste is absolutely uncomparable to anything you ever bought. When you run into trouble making your challah "who ya gonna call, the Challah Lady". Mrs. Heller has a hotline and the best recipes. Here's one that our family has been enjoying so much and only two eggs, yay! Just note that the recipe calls for 5 lbs. but you really need to have some extra flour on hand to add several tablespoons at a time until your dough becomes nice and smooth and not sticky or dry. Note* The secret to bread with a crusty exterior and soft interior is to place an oven-proof dish filled with hot water on the bottom of your oven and for the first 15 minutes bake your challah at 400 degrees, then remove the challahs from their pans and place them on the rack and lower to 350 and continue baking while the hot steam does its work. -- posted by scancan

Challah Shabbat/Shabbos Bread Recipe

Thu, 07 Feb 2008 18:40:42 -0500

This is the perfect kosher bread recipe, perfect for your Friday night meal with the family. It also makes really good French toast. You will fight for the last piece. I guarentee you. This a recipe passed -- posted by Jon Chef Blizardry

Mamaliga (Aka Polenta)

Tue, 04 Mar 2008 00:06:09 -0500

This is the Romanian form of cornmeal mush that is called Polenta in northern Italy. If you make more than what you need right away, you can bake or fry it later on (check my other recipes), which is more delicious than the first day! -- posted by AniSarit

No Fail Easy Challah Egg Bread Bread Machine

Fri, 21 Mar 2008 23:52:50 -0400

easist challah ever -- my bread machine has a quick dough cycle in which only one rise happens -- it is only used for quick yeast. time does not include rise time -- posted by petlover

Bagels 101 (Using a Stand Mixer)

Fri, 13 Jun 2008 02:00:49 -0400

This is a great recipe for a 'bagel party' where everyone can choose and prep their bagel filling and topping choices. This recipe can easily be halved or doubled. We tweaked this very detailed recipe from the book 'The Best Bagels are Made at Home' by Dona Z. Meilach. We took the stand-mixer version and simplified the instructions as well as made some other adjustments as we went along to perfect it and keep it simple. Choices for different types of flavors are listed at the beginning. Selections for different types of toppings are listed at the bottom of the recipe. NOTE: It's recommended to print, read, and understand the instructions completely before beginning. Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt. Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt. -- posted by 2Bleu

Delicious Homemade Challah

Fri, 29 Aug 2008 12:30:16 -0400

When I first made this, I made it as a pull-apart challah, rather than the traditional braided. It is absolutely delicious and makes a very dense, flavorful dough. Prepairing in a bread maker may make a fluffier challah. Using a combination of whole wheat and white flour is said to make the best challahs! -- posted by chef 584340

High-Altitude Challah

Fri, 19 Sep 2008 21:48:06 -0400

I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but I never do. Videos for instructions on how to braid a six-strand challah can be found by entering "braiding a 6-strand challah" into the Search box at http://www.youtube.com (I originally saw the one by MayaSophia, on her blog). I always braid mine with the six-strand method now (shown in my picture), because it looks so pretty! *NOTE*: Prep time does NOT include time it take for the dough to rise. -- posted by Greeny4444

The Real New York Bagel Recipe

Wed, 05 Nov 2008 19:02:34 -0500

This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! -- posted by Crazy Christobal

Sufganiyot (Hanukkah Jelly Doughnuts)

Tue, 16 Dec 2008 18:54:41 -0500

This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight. -- posted by blucoat

Chocolate Walnut Rugelach

Wed, 17 Dec 2008 01:22:14 -0500

These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.) -- posted by blucoat

Honey-Vanilla Challah

Fri, 02 Jan 2009 23:26:47 -0500

This is recipe produces a beautiful and sweet version of the popular Jewish challah bread. Recipe is from Ariela, of "Baking and Books". Dough needs to rise twice (for at least 2 hours total). If you make this with water rather than milk, you will get a much lighter-tasting bread. You could also try using soy milk. -- posted by blucoat

Berches (Pain Au Pavot)

Fri, 23 Jan 2009 16:33:37 -0500

Berches is the name for Challah in German and western Yiddish. This version is the traditional old-fashioned kind made with a minimal amount of fat and sugar and no eggs except in the glaze. It has a thin crispy crust and a chewy crumb with a plain but excellent flavor. Recipe time does not include proofing time. -- posted by Celticevergreen

Fig Fluden

Fri, 23 Jan 2009 16:58:06 -0500

A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. Figs were often eaten in Germany as the new fruit on the second day of Rosh Hashanah. -- posted by Celticevergreen

Challah

Tue, 10 Feb 2009 13:59:58 -0500

Challah is a Jewish braided bread traditionally made for Friday evening Shabbat dinner and Saturday lunch. I think everyone has their own favorite recipe and I am no exception. This started out as my mother's whole wheat bread recipe but I have adapted it beyond recognition over the last couple of years. The serving number is relative to how much those you are serving like bread.(My husband and I get through most of 1 loaf during dinner) Also climate, altitude, and temperature all matter to your bread. So you will have to make adjustments accordingly. I originally "perfected" this recipe while I was living in the mountains in Israel. When I tried to make it in Florida it came out all wrong and I had to go back to the drawing board. I hope you and your family enjoy this bread as much as me and mine. If you have any questions please feel free to ask. A blessing on your bread, Mazal Tov! Mazal Tov! =D Note: Prep. time includes rising time. -- posted by HoneyPanda

Healthy Broccoli Knishes (Passover)

Wed, 01 Apr 2009 04:12:10 -0400

These pareve knishes could be served as a side dish, but are filling enough to be the main dish. Recipe from the "Passover Lite Kosher Cookbook", by Gail Ashkanazi-Hankin, -- posted by blucoat

Challah

Thu, 18 Jun 2009 14:10:43 -0400

the best challah -- posted by Chef #1298498

Passover Banana Nut Cake

Sat, 20 Jun 2009 01:18:55 -0400

Barbara Dubroff's recipe -- posted by Chef #1298498

Bagelach

Sat, 20 Jun 2009 01:28:10 -0400

passover "bagel" rolls -- posted by Chef #1298498

Easy No-Knead Challah Bread

Wed, 16 Sep 2009 14:08:21 -0400

A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough. -- posted by blucoat

Saffron Challah

Mon, 21 Sep 2009 11:21:30 -0400

A traditional Jewish Sabbath/holiday bread, enriched with the color and flavor of saffron. Toast it to bring out the floral notes of the saffron. Also makes great French toast, especially when a day or two old. Adapted from a recipe at Wild Yeast Blog http://bit.ly/a15Jh -- posted by DrGaellon

Corn Rye Bread

Mon, 05 Oct 2009 14:24:29 -0400

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator. -- posted by DrGaellon

Egg Bagels

Sat, 24 Oct 2009 02:57:02 -0400

Note "malt drink powder" IS NOT OVALTINE. It's actually MALT POWDER, which is available from baking suppliers or brewing suppliers. If you can't get it, use malt syrup, honey or brown sugar. The retardation step (refrigerating the formed bagels) is necessary for proper hydration and flavor development; don't skip it! Adapted by Michelle at Brown-Eyed Baker from Peter Reinhart's recipe as published in _The Bread Baker's Apprentice_. http://bit.ly/4wVmig -- posted by DrGaellon

Unleavened Herbed Bread

Mon, 01 Feb 2010 02:17:45 -0500

This recipe makes excellent wraps during the Days of Unleavened Bread. The original recipe came from "Savoring the Sabbaths" cookbook published by United Church of God but over the years I've tweaked it a bit to match our families personal tastes. I like to keep the dry ingredients mixed together as a ready mix to save time during my Holy Day prep. days. -- posted by Banriona Aeval