Recipezaar: Rosh Hashana,Breads recipes

Pumpkin and Spice Sour Cream Coffee Cake

Sun, 18 Nov 2001 07:51:47 -0500

Perect for a Thanksgiving morning breakfast. -- posted by Mirj

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

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

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=^..^=

Craig Claiborne's Southern Cornbread

Mon, 05 Aug 2002 19:23:46 -0400

I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy! -- posted by Mirj

Sweet Potato Spoon Bread

Mon, 05 Aug 2002 19:28:48 -0400

This is an old favorite that I've started making again. Once you get past baking the sweet potatoes (you can also do this in the microwave to save time), it's very easy. One of my favorite comfort foods! -- posted by Mirj

Classic Breadmaker Machine Bread

Fri, 09 Aug 2002 00:27:33 -0400

-- posted by *Pixie*

Almond Coffee Cake w/ Amaretto Glaze

Tue, 10 Sep 2002 20:10:46 -0400

This is nice almond-spiked coffee cake that gets better the longer it sits. Make at least one day before serving. -- posted by s'kat

Quicky Sticky Buns

Fri, 13 Dec 2002 20:01:31 -0500

This is a quick way to serve a special treat. -- posted by Crabbycakes

Low Fat Pumpkin Roll

Tue, 17 Dec 2002 20:10:39 -0500

This is delicious for a low-fat, guilt free dessert. If you do Weight watchers, it is 3 pts per serving! -- posted by KerrBearr

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

Bagels (In Metric Converstion for Europeans)

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

. -- posted by Mimi Bobeck

Banana Walnut Buttermilk Bread

Mon, 31 Mar 2003 20:03:41 -0500

This is a recipe I got off the side of a sugar bag. I haven't made it but it sounds so good. -- posted by kcdelong

Challah I (Braided Egg Bread)

Wed, 22 Oct 2003 20:00:09 -0400

I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite. -- posted by CardaMom

Challah II With Maple Syrup Glaze (Eggless Version)

Wed, 22 Oct 2003 20:00:09 -0400

I love this challah recipe! It has no eggs and very little oil but tastes delicious. This recipe can be easily made in a KitchenAid mixer or a bread machine. Although the maple syrup glaze isn't very conventional, I think it tastes great. -- posted by CardaMom

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

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

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

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

Challah (Sweet)

Wed, 06 Sep 2006 16:22:22 -0400

This recipe was developed my mom. It is quite sweet, almost cakelike, so it is especially good for Rosh HaShanah. Mostly my mom isn't the greatest cook, but this one is yummy! -- 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

Challah Monkey Bread

Wed, 14 Mar 2007 15:21:17 -0400

Made from frozen challah dough that's defrosted. It's different from all the other monkey breads posted (I checked 55 recipes)! -- posted by Oolala

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

Sweet Challah Bread-For Beginners and Experts

Mon, 03 Sep 2007 11:26:28 -0400

This bread is so good and can easily be made by hand and tastes so much better than anything you'll every buy in a bakery. This is an adaptation from a recipe found in Kosher By Design cookbook. -- posted by scancan

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

Two-Tone Challah Bread

Tue, 18 Sep 2007 23:11:18 -0400

This is a variation on Bubby Irma's delicious recipe. I make it with 70% whole wheat and it still comes out amazing, thanks to the honey. The amounts are huge because I make challah dough once a month, divide it into 4 freezer bags, and thaw one bag every Friday morning to be baked fresh just before Shabbat comes in. -- posted by GalicioBocharit

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

Challah

Fri, 04 Jul 2008 04:19:25 -0400

challah without eggs. -- posted by Chef #875852

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

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

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

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

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat