KosherEye Best Recipes - Bread

Honey Whole Wheat Bread

ContactUs@KosherEye.com (Allan Scher) — Mon, 22 Apr 2013 00:09:15 +0000

KosherEye.com

Recipe

Bread Machine Challah

ContactUs@KosherEye.com (Allan Scher) — Sun, 21 Apr 2013 19:59:39 +0000

KosherEye.com

Adapted from Kosher By Design by Susie Fishbein
This challah is rich, and amazingly delicious. Many readers say that is the best bread machine challah that they have ever tasted. Not surprising, since it was developed by Susie!

Ingredients

1 1/2 cups water
5 large egg yolks
1 1/8 teaspoons salt
1/3-cup oil
4 1/4 cups bread flour
1/2-cup sugar
1-tablespoon active dry yeast
For egg wash: 1 large egg, lightly beaten
sesame seeds or poppy seed

Directions

Place the water, egg yolks, salt, oil, flour, sugar and yeast in the bread machine pan. Process the ingredients in the dough cycle.
Remove when the machine beeps indicating that the dough is done.

Preheat the oven to 350 degrees.
Divide the dough in half, and then into three sections.
Roll each section into a long strand. Braid the three strands, pinching the top and bottom ends together. Place on a parchment-lined or lightly greased, or Silpat baking sheet.
Repeat with the remaining dough, making the second challah.
Let rise, covered, for 30 minutes. Brush with the beaten egg.
Sprinkle with the sesame seeds, poppy seeds, or a combination.
Bake at 350 for 25-30 minutes or until top is golden, and the challot sound hollow when tapped. Cool on a wire rack.

Notes

Recipe, bread, challah, kosher

Easy As Can Be Bread Machine Bread

ContactUs@KosherEye.com (Allan Scher) — Sun, 21 Apr 2013 19:52:13 +0000

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Adapted from a recipe by King Arthur Flour

King Arthur Unbleached All-Purpose Flour is perfect for bread machines, too.
Its high protein level (11.7 grams per cup), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour.
For large (1

Charlotte's Challah

ContactUs@KosherEye.com (Lois Held) — Wed, 27 Feb 2013 00:16:03 +0000

KosherEye.com

Photo: Charlotte Orrin

Adapted from a recipe by Charlotte Orrin
Red Star PLATINUM Yeast Sampling/Baking Contest entry

I made my homemade challah using the Red Star Platinum yeast. I have never had my dough rise so nicely and then when it was done, it was so fluffy that it was amazing!! I will definitely be switching to this yeast every week.

Ingredients:

3 tbs Red Star Platinum yeast
4 cups warm water
2 tbs sugar
12 cups flour
1 cup sugar
1 cup oil
1/4 cup honey
3 eggs
2 tbs salt

Directions:

Mix the yeast with the water and 2 tbs.sugar till it bubbles and doubles in size

In a bowl mix together the flour, 1 cup sugar, oil, honey, eggs and salt.

When the yeast is done, add it to the flour mixture and mix it together till the dough doesn't stick to your hands.

Put it in a big bowl, cover in a warm spot and let it rise for 1 1/2 hours. Then punch it down and let it rise for another hour.

Preheat the oven to 170 degrees. Separate the challah into dough balls (if you want 3 challahs you should have 3 chunks of dough). Braid the challah and place into the pan, brush it with egg and bake until it doubles in size. Raise the oven temperature to 300 degrees and continue baking for about an hour or until it's golden brown!! I find that when you do a slow bake, it bakes more evenly.

Notes:

Yield: 3 challahs

Recipes: Bread, Challah, Parve, Kosher

Rebbetzin Kanievsky

ContactUs@KosherEye.com (Lois Held) — Sun, 17 Feb 2013 21:39:50 +0000

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by Rebbetzin Kanievsky, The Bais Yaakov Cookbook

The hand written recipe above is the original recipe written by Rebbetzin Kanievsky and appears in the Bais Yaakov Cookbook: "This is the original recipe, as given to us by Rebbetzin Kanievsky. She instructed us to multiply the recipe by 2 1/2 times (as it appears below), in order to be able to make the brocha of hafrashas challah."

Ingredients:

5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all

Meira's Famous Challah

ContactUs@KosherEye.com (Becky Sher) — Sun, 27 Jan 2013 13:46:19 +0000

Adapted from a recipe shared by Rebbetzin Lori Palatnik, JRWP
Raisins and brown sugar add a sweet twist to this Shabbos challah

Ingredients:

3 Tablespoons yeast (or 3 pkgs.)
1 small soup bowl of warm water (1 cup)
2 1/4 cups warm water
1 Tablespoon brown sugar
1 Tablespoon salt
Raisins- about 2 handfuls,(1 cup) white raisins preferred
4 eggs, slightly beaten
7 cups white flour
7 cups whole-wheat flour
3/4 cup oil
3/4 cup brown sugar
sesame or poppy seeds (optional)

Directions:

Dissolve yeast in soup bowl of warm water with 1 Tablespoon brown sugar. Set aside to "bubble-up."

In a large bowl, combine eggs, oil, brown sugar, about a tablespoon of salt, a couple of handfuls of raisins (white raisins work best). Add the yeast/warm water mixture that has started to "bubble-up" and all of the warm water. Stir together.
Add flour, alternating a couple of cups of white, then whole wheat. Use your hands to mix and gradually, keep adding flour (you may need a little more), until the dough doesn't stick to your hands. Remove the dough and knead just a couple of minutes.

Add some oil to the bowl and place dough mixture back in, turning it over so that all sides are coated with oil. Take a towel dampened with warm water and cover the container. Let rise at least 1 hour or until doubled. Punch down.
Separate challah with a bracha, roll, and braid. Brush with egg wash (using 1 whole egg slightly beaten) and sprinkle with sesame or poppy seeds if desired. Bake in preheated 350 degree F. oven for approximately 20 minutes, or until challahs are golden brown and sound hollow when tapped.

Makes about 6 loaves.

Easy Cinnamon Raisin Bread

ContactUs@KosherEye.com (Lois Held) — Wed, 23 Jan 2013 14:27:46 +0000

KosherEye.com

Photo: Judith Shoobe

Adapted from a recipe by Judith Shoobe
Red Star PLATINUM Yeast Sampling/Baking Contest entry

This is the easiest one-loaf yeast bread you will ever bake. The recipe produces a soft crust and a moist center. The basic ingredients can be found in most kitchens. The suggested vegetable shortening and parve milk can be found in most health food stores.

Ingredients:

3/4 cup warm water
1 package Red Star Platinum Superior Baking Yeast
1 teaspoon salt
1-1/2 tablespoons sugar
1 tbsp vegetable shortening (I like Earth Balance Organics Coconut Spread)
1/2 cup Coconut milk
3 cups all-purpose flour, approximately
1 oz sugar
1 teaspoon cinnamon
1/4 - 1/2 cup raisins

Directions:

In large bowl, add 1 cup of the flour. Stir in dry yeast. Then add the warm water. Continue to mixing until yeast is dissolved and the ingredients form a

CinnaYUM Cheese Buns with Caramel Glazed Crumb Topping

ContactUs@KosherEye.com (Lois Held) — Wed, 23 Jan 2013 13:21:08 +0000

KosherEye.com

Photo: Leta Borck

Adapted from a recipe by Leta Borck
Red Star PLATINUM Yeast Sampling/Baking Contest entry

What could be better than a cinnamon bun? A cinnamon bun with caramel sauce!

Ingredients:

Dough:
2 cups warm water
2 packages Red Star PLATINUM Superior Baking Yeast
1/2 cup sugar
1 egg
1/2 cup oil
6 1/2

Cranberry Challah

ContactUs@KosherEye.com (Lois Held) — Wed, 23 Jan 2013 01:01:10 +0000

KosherEye.com

Photo: Susan Rhine

Adapted from a recipe by Susan Rhine
Red Star PLATINUM Yeast Sampling/Baking Contest entry

We liked the addition of cranberries in this recipe. They are added during the forming of the challah strands.

Ingredients:

3 cups All

Whole Wheat Pizza Dough

ContactUs@KosherEye.com (Lois Held) — Sat, 22 Dec 2012 13:28:19 +0000

KosherEye.com

Adapted from a recipe by Chef Lacey Lee Berry, for Bosch

The combination of whole wheat and all