Challah - Small Amount
Source:
What's For Supper - Nechama Bachrach
Ingredients:
- 1 cup water
- 1/2 cup oil
- 1 tsp lemon juice
- 2 eggs
- 3/4 cup sugar
- 4 3/4 cup flour
- 1 tsp salt
- 3 1/2 tsp yeast
- 1 egg
Directions:
1. If using bread maker: put everything in on the dough cycle.
2. If using mixer or by hand: mix yeast and water together then add rest of ingredients. Let rise.
3. Braid. Rise like half an hour. Brush with egg. Bake at 350F for 25-30 minutes.
Chalot
Source:
Bracha Hanaw
Ingredients:
- 2 1/4 kg flour
- 100 gr yeast
- 4 eggs
- 1 cup oil
- 1 1/2-1 3/4 cups sugar
- 2 heaped tbsp salt
- about 6 cups tepid water
Directions:
1. Mix everything in mixer and knead to a dough.
2. Let rise an hour. Braid and let rise some more.
3. Bake.
Date Cinnamon Rolls
Source:
טעימות Magazine
Ingredients:
- 300 gram white flour (2 cups and 2 tbsp)
- 200 gram whole wheat flour (1 1/2 cup minus 1 tbsp)
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/4 cup oil
- 2 tsp dry yeast
- 250 ml water
- 130 gram pitted dates
- 1 egg, beaten, for brushing
Directions:
1. Put flours, salt, cinnamon, egg and oil in a mixer bowl and mix.
2. Make a well and pour yeast inside, add water slowly and knead until a dough is formed.
3. Add dates and continue kneading for another 10 minutes until dough is soft and smooth.
4. Cover dough and let rise until doubled.
5. Move dough to a floured surface and divide into 16 even balls. Put each ball into a muffin tin or onto a cookie sheet. Brush with egg, make a little well in the center and put a small chunk of date into it.
6. Cover the rolls and let rise again for 20 minutes.
7. Bake in a 180C oven that is preheated for about 15 minutes.
Honey Oatmeal Bread
Source:
?
Ingredients:
​- 2 cups boiling water
- 1/3 cup honey
- 2 tbsp oil
- 2 tsp salt
- 1 cup uncooked rolled oats
- 2 1/4 tsp dry yeast
- 1/4 cup luke warm water
- 4 1/2-5 cups flour
Directions:
1. In a large bowl, stir together boiling water, honey, oil, salt, and oats. Let stand one hour.
2. In a small bowl, dissolve the yeast in the lukewarm water. Add to the oat mixture. Stir in the flour, 1 cup at a time, and mix well. On a lightly floured surface, knead the dough until it is smooth and elastic, about 10 minutes. If necessary, add enough flour to keep the dough from being too sticky. Place in a greased bowl, turn to coat the top, and cover with a towel or damp cloth.
3. Place in a warm spot and allow top double in bulk, about 1 1/4 hours. Punch down and knead for 1 or 2 minutes. Shape into 2 loaves, and place in well-greased loaf pans. Cover and place in a warm spot until almost doubled in bulk (about 45 minutes).
4. Bake at 350F/180C for 40-50 minutes. Tops should be well browned and bottoms should sound hollow when rapped with the knuckles.
Krentebollen (Dutch Raisin Rolls)
Source:
Tsippora Ben David
Ingredients:
​- 500 gram flour (you can do 400 white, 100 whole wheat)
- 1 tbsp yeast
- 1/4 cup sugar
- 1/4 oil
- 250 gram cottage cheese
- 2 tsp salt
- 1/2 cup raisins
- Optional: cinnamon, lemon zest or orange zest
Directions:
1. In a stand mixer bowl, put in flour and yeast and give it a little mix.
2. Add the rest of the ingredients besides the salt and start mixing. It might need a few more splashes of water depending on how the dough is forming. After 5 min of kneading, add the salt, and knead for 5 more min.
3. Place in a bowl and let it sit until it doubles in size.
4. Once doubled, devide into 9 or 10 pieces, depending of the size you want.
5. Bake at 180
Rebbetzin Kanievsky's Challah
Source:
Rebbetzin Kanievsky
Ingredients:
​- 1 kilo flour
- 1/2 cup sugar
- 1/2 cup oil
- 1tbsp salt
- 1/2 liter water
- 2 flat tbsp dry yeast
Directions:
1. Place warm water, yeast and sugar in a bowl of electric mixer. Let it sit for about 7 minutes until it's bubbly.
2. Place the mixer on low and add oil and salt. Slowly add the flour, one cup at a time. Continue mixing on low, while adding flour, for about 10 minutes.
3. Cover bowl with a towel and let rise in warm place for about an hour.
4. Braid the dough and place in greased loaf pans. Let rise for another hour. Preheat oven to 350. Brush with egg and bake for 45 minutes.
Savory Onion Crescents
Source:
?
Ingredients:
- 4 large onions, diced
- 2 pkgs dry yeast
- 3/4 cup warm water
- 1/2 cup sugar
- 2 eggs
- 1 stick margarine
- 4 cups flour
- 1 tsp salt
- eggs for glazing
Directions:
1. Sauté onions.
2. Dissolve yeast in water. Put all ingredients into mixer, adding salt and yeast last. Mix until smooth. Let rise 1/2 hour. Roll dough into three circles, about 8 to 9 inches in diameter, making sure that the dough is not too thin.
3. Slice each circle into 8 triangles, pizza-style. Sprinkle onions onto each triangle. Roll up triangles from the wide end. Place onto a cookie sheet. Let rise for 1 hour. Brush with egg. Bake at 400F for 12 to 15 minutes.