19 replies to this topic

[Amber]

Please post recipes in the format that we've agreed upon below. If you have any more ideas or comments feel free to vocalize.

-Recipe Name- (Milchigs, fleishigs, pareve)

Prep time:
Cook time:

Ingredients:

C.
Tbsp
tsp
1/2, 1/4, 2/3, 3/4 etc.
lb.
oz.

Directions:

Write step by step.
Don't assume anyone knows anything.


Serves:
Pic:

Your (Screen)Name and link.

[FYI]

-Whole Wheat Challah, Bread Machine- (Parve)

Prep Time:
Cook Time:

Ingredients:
1/4 C oil
2 T honey
2 eggs
3/4 C water (or apple juice)
2 cups regular/bread flour
1 cup pastry whole wheat flour
1-1/4 tsp. salt
1 Tbsp sugar
2-1/2 tsp. yeast

Directions:
Use these ingredients above and follow your bread machine's instructions.

[Additional Comments:] OF COURSE YOU SHOULD CHANGE THE SUGAR, SALT, AND OIL TO SUIT YOUR TASTE. THESE ARE ONLY A GUIDE.

Serves: Makes 1 challah
Pic:

H.com link: http://www.hashkafah...&...st&p=623253

Red Hare

[FYI]

-Whole Wheat challah- (Parve)

Prep Time: 3.5 hours
Cook Time:

Ingredients:
3 Tbsp dry yeast
3 Tbsp sugar
3/4 C hot/warm water
4 eggs
1/2 to 1-1/2 C sugar (not sweet to very sweet)
4 C hot water
4 Tbsp salt
1 C oil
2.5 lbs. whole wheat flour
2.5 lbs. white flour

Directions:

Mix together yeast, sugar and hot/warm water. Let stand until it bubbles.

Add in the eggs, sugar, hot water, salt and oil. Slowly mix in the flour, adding more white flour if necessary.

Knead the dough.

Line another bowl with oil. Place the dough in bowl. Cover the bowl and place in the fridge for 3 hours or overnight.

Serves:
Pic:

H.com link:http://www.hashkafah.com/index.php?s=&showtopic=27715&view=findpost&p=623274

fruminfinity

[FYI]

-Aish.com's Heavenly Holy Whole-Wheat Challah- (Parve)

Prep Time: 3 hours
Cook Time: 35 minutes

Ingredients:
3 1/2 C warm water
2 to 3 Tbsp of derma brown sugar or honey
2 Tbsp dry yeast
1 Tbsp salt
1 egg
1/4 C oil
1 kg whole wheat flour (you can replace some of the whole-wheat with rye or spelt)

Directions:
Combine first three ingredients, let yeast dissolve and bubble.

Add salt, egg, oil, and half of the flour. Stir and let sit about ½ hour.

Add the rest of the flour until a nice, elastic dough forms.

Oil bowl and let the dough rise, covered with a towel until doubled in size (depending on climate 1-2 hours).

Braid, shape, decorate if desired with sesame seeds and put into oven at 350ºF for about 35 minutes, until you can hear a hollow sound when the bread is tapped on the bottom.


Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=626610

agent220

[agent220]

Croutons (pareve)

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
stale challah
paprika
garlic powder
oil
(other seasonings to your taste)

Directions:
Preheat oven to 350.
Cube the challah.
Mix in the other ingredients...there should be enough oil to lightly coat the cubes, but they should not be drenched. Better to have less than more.
Spread in single layer on baking sheet.
Bake for 5 minutes, give it a shake to toss them around, bake 5 more minutes till golden brown. If it needs more time, give it a few more minutes.
Store in an airtight container.
Delicious in soups and salads, but according to my understanding, these are hamotzi.

agent220

[FYI]

Croutons (pareve)

Prep Time: 5 minutes

Cube the challah.

this takes us more than 5 minutes and we do approximately 2-3 boxes worth at a time. How much challah do you use?

We also don't use stale chalah, just old challah sitting in freezer that will probably never get eaten.

Homemade croutons are definitely hamotzi, the shayla is on store-bought.

[agent220]

this takes us more than 5 minutes and we do approximately 2-3 boxes worth at a time. How much challah do you use?

Like 2 half loaves -- I dice it like I do vegetables...

We also don't use stale chalah, just old challah sitting in freezer that will probably never get eaten.

That's fine too -- I should write leftover challah

Homemade croutons are definitely hamotzi, the shayla is on store-bought.

I try to dumb down my halacha posts in terms of being my personal psak. I have no idea if sefardim, for example, hold the same way.

[FYI]

-Banana Bread- (Parve)

Prep Time: 5 to 10 minutes
Cook Time: 65 to 75 minutes

Ingredients:
2-1/2 C flour
1 C brown sugar
1 tsp baking powder
1 tsp salt
1/2 tsp. baking soda
3 eggs
3/4 C applesauce, unsweetened
1 C mashed ripe bananas (2 medium sized bananas)
1/2 C chopped walnuts
1/4 C wheat germ
1/4 C flax seeds
Confectioner's sugar (optional)

Directions:
Pre-heat oven to 350ºF

Grease and flour loaf pan.

Sift together dry ingredients into a large bowl. Add eggs, margarine, and bananas. Mix well. Fold in nuts and wheat germ. Mixture will be thick.

Pour into loaf ban. Bake for 65-75 minutes or until a toothpick comes out clean. Cool completely before cutting.

If desired, can sprinkle with confectioner's sugar when done.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=634099

Melech

[FYI]

-Beer Bread- (Parve)

Prep Time: 3 minutes
Cook Time: 45 minutes

Ingredients:
3 c Flour, bread or plain
3 Tbsp sugar
4-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground thyme
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
12 oz. can of lager beer

Directions:
Mix all ingredients only by hand, with big spoon
Put in oiled, floured loaf pan.
Loosely cover pan with tin foil.
Bake at 375 degrees for 40 minutes.
Remove tin foil cover, and bake for another 5 minutes.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=717039

Bezalel

[FYI]

-Non-overnight Challah- (Parve)

Prep Time: 2 hours
Cook Time: 25-35 minutes

Ingredients:
2 packets active dry yeast
2 C warm water
1 Tbsp salt
1/3 C white sugar
1/2 C vegetable oil
2 eggs, room temperature
6 C all-purpose flour (not bread flour)
Glaze
1/2 egg
1 and 1/2 Tbsp water
1/4 tsp vanilla extract

Directions:
Add water to a metal (or opaque) mixing bowl (water should be at about 100-110F, I measure with a thermometer). Dissolve the sugar in the water and sprinkle the yeast on top. Stir, then cover with a damp towel for 10 minutes. When you return, the yeast will have proofed - the mixture will be foamy and bubbly. If it is not, your yeast is dead, and you need to start over. Note that the best way to guarantee that your yeast live is to use a thermometer to ensure proper water temperature.

Stir in the salt, oil, and eggs, and gradually mix in the flour. I find that using a kitchenaid, it take about 16 minuntes of mixing. Once you' are done mixing, the dough wil be a little wet and sticky, but will have cleaned itself off the sides of the bowl. Cover the bowl and leave to rise in a warm place for an hour, or until doubled in bulk. Punch down the dough, seperate it into as many ropes as you need (this recipe makes one large and two medium-size challas) and braid the ropes into loaves. Cover and allow to rise for 30 minutes. Bake on a baking sheet for 25 minutes in a preheated oven. While the challah is baking, whisk together the glaze ingredients. When the 25 minutes are up, open the oven, and glaze the challot with a brush. Bake for another 5-10 minutes, depending on your tatse.

Note that this recipe does not use enough flour to be able to say a bracha for taking challah.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=699370

TipuseiHarim

[FYI]

-Water Challah- (Parve)

Prep Time: 2.5 hours
Cook Time: 35 minutes

Ingredients:
3 C flour
1/2 Tbsp sugar
1/4 C oil
1 1/4 C water
1/2 tsp salt
1 Tbsp yeast

Directions:
Mix warm water with yeast and sugar until it bubbles.

Mix dry ingredients together.
Form a well in the dry ingredients, add liquids knead together. Let rise for 1 hour, punch down, braid rise 1 hour again.

Bake at 350ºF for 35 minutes

Yield: 1 challah
Pic:

H.com link: http://www.hashkafah...&...st&p=867386
U Tarzan me Jane

[pleats]

.

[FYI]

-Challah- (Parve)

Prep Time: 2 hours 40 minutes
Cook Time: 35-50 minutes

Ingredients:
7 packets or 13 1/2 tsp yeast
4 C warm water
1 Tbsp sugar
5 lb bag high gluten flour
2 Tbsp salt
4 eggs
1 C oil
1 1/2 C sugar

Directions:
If you are not using a mixer, then you need to dissolve the yeast and 1 Tbsp sugar in the warm water, then let them sit 5-10 minutes until it bubbles. Then add the rest of the ingredients and mix.

If using a mixer (we have a heavy duty Bosch) then just mix everything together.

Mix well and knead.

Take challah.

Let rise 2 hours.

Shape, brush with egg, let rise 1/2 hour.

Bake at 350ºF for 35-50 minutes. (Depends on size. A medium size loaf pan will take about 35 minutes, and it will be slightly doughy. Add five minutes if you like it done better. Challah rolls take 20 minutes.)

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=213863
Interested Party

[FYI]

-Bread Bowl- (Parve)

Prep Time: 1 hour
Cook Time: 15-25 minutes

Ingredients:
2 (.25 ounce) packages active dry yeast
2 1/2 C warm water (110ºF/45ºC)
2 tsp salt
2 Tbsp vegetable oil
7 C all-purpose flour
1 Tbsp cornmeal
1 egg white
1 Tbsp water

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400ºF (200ºC). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a 1/2" thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1055965
Shuli

[FYI]

-Zucchini Bread- (Parve)

Prep Time: 10 minutes
Cook Time: 40-60 minutes

Ingredients:
3 C flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 C oil
2 1/4 C sugar (i did half white & half brown)
3 tsp vanilla
2 C grated zucchini
1 C of walnuts (optional. i leave out)

Directions:
Grease and flour 2 loaf pans. Preheat oven to 325ºF.

Sift together the flour, salt, baking powder, baking soda, and cinnamon in one bowl.

Beat together the eggs, oil, vanilla, and sugar in another bowl.

Combine bowls.
Stir in zucchini (and nuts).

Bake 40 to 60 minutes, done when toothpick inserted in middle comes out clean

Let cool and enjoy.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1156596
Spot

[FYI]

-Challah- (Parve)

Prep Time: 1 1/2 hours
Cook Time: 1 hour

Ingredients:
9 C of flour
1 1/2 Tbsp of salt
2 ounces of fresh yeast or all of the dry yeast (the three envelope attached kind)
1 C of sugar
2 eggs
1/2 C of oil
2 1/2 C of warm water

Directions:
Dissolve the yeast in sugar and the warm water. While it is rising, put the dry ingredients in a nice big bowl. Make a little well and put in the oil and eggs and mix a little, then add in the bubbly yeast/sugar water. Mix and knead the flour till it's a good texture, add a drop of flour if you feel it's too sticky. Take challah without a brocha. Let rise for one hour. Braid and let rise for half our. Baste with egg and put in a preheated 350ºF oven for about an hour.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1187857
Leah Anderson

[FYI]

-Cinnamon French Toast- (Milchig/Parve)

Prep Time:
Cook Time:

Ingredients:
4 slices bread (wheat, whole wheat or challah are perfect)
2 eggs
Butter, oil or PAM
Vanilla extract
Cinnamon
Toppings of choice (optional)

Directions:
Crack eggs into a bowl. Add small amounts of cinnamon and vanilla extract. Mix with a fork until everything looks uniformly yellow. Put shortening in the frying pan. If using butter, melt and tilt the pan to spread it around. If using PAM...whatever you get the idea. Make sure a relatively hot fatty liquid of one kind or another is on the pan. Keep the heat low once this is achieved. Soak bread in the egg (both sides) and then put it on the pan. Repeat until all four slices are on the pan. After a minute or so, check the underside of one of the slices to see if it is a golden brown color. If it is, flip it with a spatula. Repeat with all four slices of bread. The french toast is ready when both sides are a nice golden brown. Top with any of the suggested toppings or a combination of them if desired. Enjoy.

The great thing about this is that you can make it super healthy (whole wheat bread, fresh fruit) or very indulgent (fluffy challah, whipped cream)

Serves: 2
Pic:

H.com link: http://www.hashkafah...&...t&p=1229019
brianna

[FYI]

-KBD's zucchini bread- (Parve)

Prep Time: 5 minutes
Cook Time: 25-35 minutes

Ingredients:
1 1/2 C flour (I used ww)
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 cup sugar (I used demerara)
2 medium zucchinis, unpeeled and grated
1/4 cup oil
1 egg

Directions:
Mix together and bake at 350ºF for 25-35 minutes until toothpick comes out clean

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1090293
Classic

[FYI]

-Challah Rolls, Bread Machine- (Parve)

Prep Time: 5 minutes + rising
Cook Time: 30 minutes

Ingredients:
1 C water
1/2 C oil or less
2 to 2 1/2 tsp salt
1/2 C sugar
1 Tbsp honey (optional)
2 eggs
4 C flour
2 to 2 1/4 tsp yeast

Directions:
Put all ingredients in the bread machine, making sure the yeast and salt don't touch each other. Let mix, knead, and rise. Bake at about 350ºF for approx 30 minutes.

Yield: 6 challah rolls
Pic:

H.com link: http://www.hashkafah...&...t&p=1096603
Red Hare

[FYI]

-Gluten-Free Sun-Dried Tomato Sandwich Bread- (Milchig)

Prep Time: ~ 1 hour
Cook Time: 35-40 minutes

Ingredients:
1/4 C buttermilk powder
3/4 C millet flour
1/2 C sorghum flour
1/4 C tapioca starch
1/4 C cornstarch
1/4 C flaxseed meal
3 tsp xanthan gum
1 Tbsp yeast
2 Tbsp honey
1 C warm water
2 eggs
1/4 C finely chopped sun-dried tomato
1 Tbsp olive oil (omit if using sun-dried tomatoes packed in oil)
1 1/2 tsp cider vinegar

Directions:
Preheat the oven to warm (200ºF).

In a deep bowl (enough for 2 cups+ of liquid), proof the yeast in the cup of warm water and 2 Tbsp of honey.

Blend together dry ingredients with a whisk or in the mixing bowl of your mixer.

Once the yeast has gotten foamy (about 5 minutes), add the eggs, oil and cider vinegar to the mixture and whisk together to break apart eggs and blend the liquid ingredients evenly.

Pour the liquids into the dry ingredients and mix together a low-medium speed for 2 minutes.

Turn off the oven but leave it closed.

Turn the mixer to high and beat together for 5 minutes.

While the bread is mixing, spray the bottom (and a little of the sides) of your bread pan with olive oil/cooking spray.

Pour the bread mixture into the prepared pans and even it out.

Slide the bread pan into the warm oven to rise for 45 minutes.

Turn the oven to 350ºF and bake for 30-40 minutes or until a skewer inserted into the middle comes out clean and/or a temperature of 190ºF is reached.

Turn out on to a cooling rack and allow to cool mostly before slicing (if you can stand it).

Allow the bread to cool completely before storing. Store unsliced bread in a Ziploc or airtight container on the counter. If you wish, you can slice and freeze the bread as well.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1127796
Shuli