Bread

Maple Peanut Butter Challah

Now THIS was a really different challah! It was rich in texture and loaded with peanut butter flavor! It really cried out to be toasted and topped with jelly or preserves. First a banana rum preserve,

then a simple strawberry.

And look at the beautiful color of the loaf!

Not a challah to have with a meal, but a challah to have AS a meal!  I really wanted to make french toast with it – that would have been superb – but it did not last long enough. I take that as a good sign.

Maple Peanut Butter Challah

adapted from Peanut Butter & Company

2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 cup lukewarm water
1/2 cup maple syrup
1/2 cup maple peanut butter
2 large eggs + 1 egg for the egg wash (from Farmer Kim)
2 tsp kosher salt
4 1/2 to 6 cups all purpose flour
1/4 cup olive oil

Directions

In a large bowl, combine the yeast, teaspoon of sugar, and cup of lukewarm water. Let sit for 5 minutes until it starts to foam.

Transfer to the base of your mixer with the dough hook attached and add the maple syrup, peanut butter, and 2 eggs. Whisk together until completely smooth, about 5 minutes.

Add the salt and the flour, one cup at a time, until it starts to come together and pull away from the sides. You may not need all the flour. Let the dough hook knead the dough for about 5 minutes or until smooth, elastic, and not too sticky to the touch.

Grease a large, clean bowl with the oil and place the ball of dough in it, turning once to coat on all sides.Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove from the refrigerator, bring to room temperature and punch down the dough gently. Cover again and let rise for 30-45 minutes.

Roll the dough out onto a floured surface and gently knead into a smooth ball. Shape and braid as you like. Place on a baking sheet lined with parchment paper. Let rise a final time for 30 minutes.

When you are ready to bake, preheat your oven to 375°F. Beat the last egg and use a pastry brush to lightly brush over the loaf. Bake for 30-40 minutes or until the top is glossy and golden brown.

Let cool completely before slicing and serving. Enjoy!

Makes 1 loaf.

 

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Jelly Doughnut Challah for Hanukkah

I saw this recipe about 10 months ago, immediately pulled it out and set it on my Hanukkah to-do list. Last year I made the menorah shaped challah.

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But really, what say Hanukkah more than sufganyot – jelly donuts? So, what could be more perfect than a jelly doughnut challah?!

The recipe calls for strawberry jam, but this is Delaware, so I used Beach Plum jelly made by a woman I know (she makes lots of yummy jellies, but the Beach Plum is very special).

One of the things I really like about this recipe is that it uses 1/3 whole wheat flour. This gives the dough has a little substance, balancing the doughnut-i-ness of the challah.


I think this one will become an annual tradition!

Jelly Doughnut Challah for Hanukkah

very slightly adapted from Family Friends Food

165g all purpose flour (1 1/3 cups)

85g whole wheat flour (3/4 cup)

30g superfine sugar (2.5 tbsp)

Pinch or Kosher salt

30g butter (2 tbsp)

1 tbsp dry yeast (15g)

125ml warm water (1/2 cup)

3-4 tbsp strawberry jam (I used Beach Plum)

3-4 tbsp vegetable oil

For the cinnamon sugar

4 tbsp granulated sugar

1/2 tsp ground cinnamon

Directions
Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and butter. Set aside.
Mix the yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth – about 10 minutes with the motor at a low setting.
Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size (about doubled). Punch down the dough and tip out onto a lightly floured surface. Cut into 16 pieces.
Flatten a piece between your hands, then place about half a teaspoon of jelly onto it and gather the edges of the dough around the jam.
Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball. Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls.
Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl. Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in an 8-inch round baking pan.
Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them.
Preheat the oven to 350F. Bake the challah for around 25 minutes until it is risen and golden brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.

Pull apart, eat and enjoy!

 

Categories: Bread, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Gingerbread Challah

It’s that time of year. Cookies, gingerbread houses, my muslim husband putting up lights and a Christmas tree (he likes them). So, why not? A gingerbread challah.

The dough is phenomenal – nice flavor and really great to braid with. After I was done, my daughter suggested that I should have shaped it like a gingerbread man.  Oh well, next year.

The only thing I would change is that I will eliminate the crystallized ginger. It may it too ginger-y and distracted from the wonderful dough.  If you really like ginger a lot, then I would suggest kneading it into the dough, but placing it on top is not something I will repeat.

But I will make this again.  I am looking forward to making french toast with it!

Gingerbread Challah

adapted from A Turnip In The Oven

1/4 – 1/2 tsp active dry yeast

1 teaspoon granulated sugar

1/2 cup warm water

1/3 cup almond milk

1/4 cup canola oil

1/4 cup molasses

3 large eggs, separated

4 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Directions

The night before baking – In the bowl of a standing mixer, whisk the yeast, sugar, and water. Let stand until the mixture is foamy, about 10 minutes. Whisk in the almond milk and 2 eggs.

In a medium bowl, whisk the flour, salt, ground ginger, cinnamon, ground nutmeg.

Using the dough hook, with the mixer running on a low speed, slowly add the flour mixture until it is all incorporated. Beat the dough on a low speed until it forms a smooth ball that pulls away from the sides of the bowl but still sticks to the bottom, 5 to 8 minutes.

Spray a large bowl with nonstick spray and put the dough in it. Cover the bowl with plastic wrap and place in the refrigerator overnight.

Take the dough out and place on the counter for about an hour before you are ready to work with it.

Turn the dough out onto a floured work surface and divide it into 4 equal pieces (for the round braid, you can braid or shape it as you like). Gently roll and stretch each piece into a long rope. Arrange the ropes into a crisscross and braid into a round. Transfer to a parchment-lined baking sheet. Let the dough rise, uncovered, for 30 minutes.

Preheat the oven to 375°F.

Make an egg wash and brush the dough. Bake for 25 – 35 minutes, until the internal temperature of the bread is at least 190F.

Let the challah cool on a rack. Enjoy!

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Autumn Apple and Cheese Bread

Since our CSA box comes from our local orchard, we can be assured of having apples in the box each week. But each time they are different varieties. Luckily, we got some nice, tart Granny Smiths…

So I could make this bread.

I have to say that the final bread was not what I had expected. I guess the flavors melded together because I couldn’t distinguish the flavors of the apples or cheese, or even the nuts, which really surprised me. But what I did get, was a very moist, satisfying bread with a nice crust that went great with my daughter’s pumpkin butter.

Autumn Apple and Cheese Bread

by Jim Coleman

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 medium Granny Smith apples, peeled and grated
4 ounces Swiss cheese, shredded
1/2 cup chopped walnutsTo prepare this recipe:

Directions

Preheat the oven to 350°. Lightly grease a 9 by 5-inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the honey and eggs.

In a separate bowl, sift together the whole-wheat flour, all-purpose flour, baking powder, baking soda, spices and salt. Add the flour mixture to the butter mixture and blend until just combined.

Fold in the apple, cheese and walnuts.

Spoon the batter into the prepared pan.

Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn the loaf out onto a wire rack and let cool completely.

Enjoy!

Makes 1 loaf.

Categories: Apples, Bread, Kosher, Recipe, Vegetarian | 1 Comment

Banana-Heath Bar Challah

I do not usually like candy in my challah, not even chocolate chips. But for the challah we would be taking on our Thanksgiving vacation with us, I wanted something decadent…so…banana in the dough and a filling of chopped bananas and heath bar pieces.

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And, of course, it had to be shaped like a turkey. Or as my son said. “it’s just a triangle, mom.”

I warmed it before we ate it, and it was truly a treat.  Sweet enough, but not too sweet. Just right.

One of my birthday presents was reusable plastic bowl covers. No more plastic wrap on the bowls! Each step I can do to reduce my environmental impact makes me happy!

Banana-Heath Bar Challah

3/4 cup warm water

2 tsp active dry yeast

1 1/4 Tbsp honey

1/2 Tbsp sugar

1 Tbsp brown sugar

3 eggs, divided

1/4 cup canola oil

1 1/2 bananas, mashed

1 tsp Kosher salt

3 cups flour

Filling

1/2 banana, chopped

1 cup crushed heath bar pieces.

Directions

In a large bowl, mix the water, yeast, honey, sugar and brown sugar. Place in a warm spot and let sit for about 15 minutes, until the mixture begins to foam.

In a small bowl, mix 2 eggs, oil and mashed bananas.

Add to the yeast mixture. Add the flour and salt. Continue to mix and add more flour if necessary so the dough is no longer sticky.  Place the dough on a floured workspace and knead for about 5-10 minutes and form into a ball. Meanwhile, clean the bowl and soak in warm water.

Dry and oil the bowl. Place the dough in the bowl and roll it in the oil.  Cover with plastic wrap or a reusable plastic cover. Place in a warm place and let rise for 1 – 2 hours (or overnight in the fridge – my favorite) til the dough has doubled in size.

Punch down the dough, then knead in the chopped banana and 1 cup heath pieces.

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Divide the dough and braid as you desire – or make a turkey :). Place on a parchment covered cookie sheet. Cover with plastic wrap or a damp clean dishtowel. Let rise for another 30 minutes. Meanwhile, preheat oven to 350F.

Beat the egg with 1/2 Tbsp water and brush over the dough. Bake for 30 minutes or until the internal temperature is around 180F.

Cool on a wire rack. Enjoy!

 

 

 

 

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Fig & Hazelnut Soda Bread

Flipping through the channels one night I came across The Great British Baking Show, specifically the Bread episode. I was hooked. But also, I saw some amazing soda breads being made. First on my list to try was the Fig and Hazelnut Rye Bread. I went to every store around me, but was not able to find rye flour.  Since I did not want to wait to order any through the mail, I decided to make a whole wheat version.

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I made larger loaves, so I had to adapt the cooking time as well.

The bread was a hit for breakfast with some butter and jam.

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My husband and I have also been seen putting nutella on it as well.img_4689

The evening after I made these, we had a beautiful Delaware sunset.

Fig & Hazelnut Soda Bread

adapted from The Great British Baking Show Fig and Hazelnut Rye Bread

250g bread flour

250g whole wheat flour

170g plain flour

2 tsp baking soda

20g light brown sugar

140g butter, softened

350g dried figs

200g hazelnuts

600-700ml buttermilk

50g sesame seeds to decorate

50g oats to decorate

1 medium egg, beaten with a tsp of water

Directions

Preheat the oven to 350F. Line a large baking sheet with parchment paper.

Rub the flours, sugar and butter together to form bread crumbs. Stir in the bicarbonate.

Toast the hazelnuts, allow them to cool. Chop the figs and hazelnuts. Add the figs and hazelnuts to the flour mixture, stirring well.

Gradually add the butter milk until you have a fairly wet dough, you will likely need more than 600ml but less than 700ml.

Take half the dough and form into a large oval loaf on the parchment-lined baking tray. Repeat with the other half of the dough.Brush with beaten egg and sprinkle the seeds and oats on top. Bake for about an hour or until the bread is baked through and the crust is nicely browned.

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Let cool on wire racks.  Enjoy!

Categories: Bread, Recipe, Vegetarian | 1 Comment

Bereketei – Ethiopian Sabbath Bread

For first Shabbat after the election and I decided that I would feed my soul by baking bread. A good long process of baking bread…a sourdough. And I would celebrate not only diversity, but the diversity within my religion and make Bereketei – Ethiopian Sabbath Bread.

One of the first steps was to toast some fenugreek seeds.  I never cooked with fenugreek seeds before.  I use dried fenugreek leaves in Persian cooking, but not the seeds.

Well, I was in for such a  pleasant surprise – when I put the toasted seeds in the grinder with some salt, a wonderful aroma rose up as I the grinder whirred! I called my daughter over to smell it, and she said it smelled like matzoh ball soup. You know what? She was right, that was exactly what it smelled like! And it is what the house smelled like as the bread baked. Warm and comforting.

It was just what I needed.

A note: this is an all-day baking process that starts the night before, so be prepared.

Sourdough Bereketei
adapted from Maggie Glezers’ A Blessing of Bread
Starter:
1/2 cup very active fully fermented sourdough (refreshed 8-12 hrs earlier)
60 grams warm water
about 1 cup white whole wheat flour
Seed Mix:
1 tbs. fenegreek seeds
1 tbs + 1 tsp kosher salt
Dough:
5 1/3 cup white whole wheat flour
2 1/2 cups warm water
Starter

Seed mix

Directions
The evening before baking:
Feed your sourdough around 12 hours before you intend to start baking.
Baking Day:
Place the flour in a large bowl, stir in the water and let sit for 20 minutes.
While that sits, make the seed mix. Important – turn on the exhaust fan and toasting the fenugreek seeds in a small pan over medium heat. The seeds will turn darker brown and turn fragrant (do not touch the seeds with your hands before they are mixed with the salt or it will become bitter.) Let the seeds cool and place in a spice grinder with the salt until coarsely crushed. Set aside.
Add the starter and the seed mix to the flour mixture.
Turn out onto your work surface and knead until until it is well mixed and fairly smooth.
Place it in a warmed, oiled bowl, cover with plastic wrap and let it ferment for 2 hours.
Place parchment on a large baking sheet. Divide the dough in half  and shape into tight round loaves. Cover with plastic and let rise until tripled in size about 5 hours. About 1/2 hour before baking, place a baking stone in the upper 1/3 of the oven and heat to 425F.
Turn on the exhaust fan again. Bake for 35-40 minutes.After the first 20 minutes, rotate the loaves. Let cool on a wire rack. Enjoy!
Makes 2 loaves.

 

 

Categories: Bread, Kosher, Recipe, Vegetarian | 3 Comments

Lemon Poppyseed Challah

Time for a challah that will make a great breakfast bread. I love lemon poppyseed cake, so I was very excited about trying this.

It was a very easy dough to work with and produced a wonderfully light, fluffy bread.

The icing added a nice sweetness to balance the tang of the lemon.

It was a wonderful breakfast, toasted with butter and jam.

Lemon Poppyseed Challah

From The Challah Blog

1/2 c water
1 1/2 tsp active dry yeast
1/2 tsp plus 1 tbsp sugar
1 egg plus 1 more for egg wash (you can also reserve a bit and just use one)
2 tbsp canola oil
2 c bread flour
1/2 tsp salt
zest of about 3/4 of a lemon, finely chopped
1 tsp fresh lemon juice
1 tbsp poppyseeds
1/2 c powdered sugar
2-3 tbsp milk or almond milk
1/4 – 1/2 tsp vanilla, to your taste

Directions

Proof the yeast in warm water with 1/2 tsp sugar.  While the yeast is proofing, zest the lemon and squeeze out the lemon juice.  When the yeast is foamy (about 10 minutes), mix in the egg, oil, zest,and juice.  Mix with a wooden spoon.  Add the flour, salt, and poppy seeds.

Place in a stand mixer. Knead for about 7 minutes. This dough is a bit wetter than most of your doughs and may feel heavier, but it should not feel sticky. Place in an oiled bowl and let rest until doubled in size, about an hour and a half.

When the dough has doubled, punch down and braid as normal. I did a 4 strand challah.

Let rest an additional thirty minutes. Egg wash and bake at 350 for 25-30 minutes, turning halfway.

While your challah bakes, you can make the drizzle frosting. Cool the challah on a wire rack. Drizzle the frosting over the challah with a teaspoon.

Enjoy!

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Out of this World Honey Challah

I was wandering around on the website that I got the crown of roses challah from  and found this Turban Challah.

It looked like an interesting braiding challenge, so I thought I would try it. And, the recipe included a recipe for a honey challah that I figured I would try.  I didn’t have any great expectations, but figured I would try it.

Well, the dough was very easy to work with, it was like playing with a very good play dough.

The turban came out pretty cool.  I am not going to go into all the braiding details, if you want those check out the Turban Challah.

Even better than how easy it was to work with was how great the texture of the finighed challah was and how good it tasted.

This was a huge challah and I wanted to eat it all in one sitting! It got the seal of approval from my 7 year old – who definitely has his likes and dislikes in his challah.  He is a traditionalist, he wants a simple dough, no additives (not even chocolate chips), and he wants a rich texture. This delivered exactly that. Perfect.

Out of this World Honey Challah

from Turban Challah from metukimsheli.com

7 cups  all-purpose flour

1 tablespoon salt

1/4 cup sugar

2 tablespoons active dry yeast

2 eggs

1/3 cup canola oil

1/4 cup honey

1.5  cups of lukewarm water

Glaze :

4 tablespoons honey diluted with 2 tablespoons boiling water

Some sugar crystals

Directions

In the bowl of a standing mixer, sift the flour, add the salt and mix well. Add the yeast, sugar, eggs, oil and honey.

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Mix with the kneading hook. Gradually add the water until the dough is soft. If necessary, add more warm water, one tablespoon at a time until the dough is very soft. Knead it in the mixer for about 10 minutes.

Grease a bowl in a little oil, form the dough into a ball and roll it in a bowl to their application well. Cover and let rise until doubled the volume, about an hour – an hour and a half. Braid the dough as you desire and, place on a baking sheet lined with parchment paper.

Let rise about – 30-40 minutes. Meanwhile, preheat the oven to 350F.

Bake for 25-30 (mine took around 40 minutes) minutes until golden.

While the challah is baking, prepare the glaze : Combine the honey and boiling water.

Place the cooked bread on a wire rack.  While it is still hot, brush it with honey glaze. Immediately sprinkle the sugar crystal. allow to cool. Enjoy!

Makes 1 large challah or 2 small ones.

Can be prepared in advance, then wrap in plastic wrap and freeze up to one month.



Categories: Bread, Recipe | 1 Comment

Sukkot Lulav Challah

My cousin shared a picture of an amazing challah with me, a challah for Sukkot shaped like a lulav and etrog. I took one look and knew I had to try to do it. And I honestly can’t believe how beautiful it turned out!

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For this much shaping, I used a heavier dough.  Too stiff for the standing mixer, so I mixed it in the food processor.

For this post though, I will focus on how to shape the challah, rather than on the particular dough recipe.  You can use whatever challah recipe you want for this.

How to Shape a Lulav Challah

1. Make a dough that is enough for two 1 lb. challahs.

2. Use 1/3 dough, cover the rest with plastic wrap to keep it from drying out. Divide the piece into 3 and roll each into a long strand.  Braid it into a tight 3 strand braid.  This will be the main part of the lulav. Place it on a parchment covered baking sheet.

3. Use half of the remaining dough, divide it into 4 balls, with one ball a bit larger than the others.  The large ball will serve as the base of the lulav, so elongate it a little.

4. Shape 2 of the balls into ovoids.  They will go on either side of the braid.  Prick them with a fork to texturize.

5. Shape the last ball into the etrog – a lemon shape with a small stem on the top.

6. With the remaining dough:

– roll out small strands to create the weaving over the base of the lulav.

– Roll out 2 medium-lengths strands, twist them together  and lay them across the top of the base and the bottom of the braid.

– Roll out very thin strands for the branches and tiny balls and ovals for the leaves. These will come out of the tip of the fork-pricked ovoids.

7. Let the dough rise again for another hour or so. Heat oven to 325F

8. Brush with egg wash (beaten egg).

9. Bake for 15 minutes, check how the dough is browning, if it is browning too much, tent the small pieces with foil. Bake for another 15 – 25 minutes, checking after each 10 minutes.

10. Cool on a wire rack.

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Enjoy!!

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Categories: Bread, Jewish Holiday, Kosher | Tags: , | 2 Comments

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