Braided Bread – Very Rich Challah Bread Recipe

May 21st, 2014. Bread, Very Rich Challah Bread Recipe.

by Khozam Julia

Very Rich Challah Bread Recipe

Find more recipes on the Food Venture.com

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Challah bread recipe in this post is for decadent and very rich. It is the best challah that you perhaps will love. The ingredients I give to you today will help you to make 2 large loaves. This recipe is ready for about 2 1/2 hours.”

Ingredients:

  • 1/3 cup honey
  • 1 1/4 cups warm water
  • 2 1/4 teaspoons: active dry yeast
  • 1 1/2 teaspoons: salt
  • 2/3 cup olive oil
  • 2 eggs
  • 5 c. unbleached flour and add more if necessary
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon white sugar

Keep in mind that you can use 20 minutes for preparation and 30 minutes for cooking.

Directions:

  1. Use large mixing bowl to dissolve the honey in water and stir in yeast. Set it aside so the yeast is creamy on the top for about 15 minutes. Stir in 2/3 cup of olive oil, salt and also beaten eggs before adding 1 cup of flour at the time so the dough is not sticky.
  2. Place the dough to floured surface and until smooth yet elastic you have to knead and it will need10 minutes to do. Oil a bowl to place the dough in and turn it for few times to the oil. Let it rise so doubled in draft free place but warm enough for 90 minutes.
  3. Make loaves: punch the dough down and cut to equal size. Cut the first to 4 equal parts and set the second under the cloth to avoid drying out when you make the first loaf.
  4. Roll 4 dough pieces to braid the first 4-strand loaf in thin rope with the length 14 inches. Pinch the top for 4 ropes together. Make under-2 over-1 braid and take left-most ropes. Move to the right underneath the 2 ropes and move to left cross back over the strand directly to the left. It should be in far right strand and then move to left and cross for under the two strands. Move right to cross back through the strand and directly go to the right. Repeat doing the strands so it is braided together. Allow the braided loaves to rise in 1 hour.
  5. Preheat to oven for 350 degrees F and take parchment paper to line the baking sheets.
  6. Whisk together with milk to make glaze, add 2 tablespoons olive oil, sugar and egg white in bowl. Use glaze to brush the braided loaves. Spend 30 minutes to bake the loaves for challah bread recipe.
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Naan Bread — from the site: Your Homebased Mom

Indian style Naan bread is soft and chewy and so easy to make at home. It’s the perfect accompaniment to so many meals. What is Naan Bread? Similar to pita bread or flat bread, naan bread is a soft, thick bread. It is usually cooked in a clay tandoori oven and served warm with butter. It…

via Naan Bread — Your Homebased Mom

Martha Stewart’s Easy Basic Pancakes

Yield: 12 to 15 pancakes

Ingredients:

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

 

Directions:

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
  6. Serve warm, with desired toppings.

 

Pancake Variations:

  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Fluffy Dinner Rolls

The not-so-secret ingredient is mashed potatoes.  IF you have any left-overs from the holiday meal but not enough potatoes to go around, this is the best way for everyone to enjoy them.  (Besides… waste not, want not.)

Ingredients: 

1 c. milk
2/3 c. butter or margarine
2/3 c. sugar
1 TBsp. salt
2 cups chilled mashed potatoes
2 pkgs. yeast
1/2 c. lukewarm water
2 eggs
6-8 cups flour

Don’t forget to knead bread and then let rise prior rolling into balls in a lightly greased pan.

Bake: 375° F for 15 to 20 minutes.

Southern Corn Bread Dressing Recipe

Southern Corn Bread Dressing

Photo by Taste of Home©

Yield: 10 Servings

Ingredients: 

  • 8 cups coarsely crumbled corn bread
  • 4 hard-boiled large eggs, chopped
  • 1 medium green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • Turkey giblets, finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 large eggs, lightly beaten
  • 3 cups chicken broth

 

Directions: 

  1. Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
  2. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

 

Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51

Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

  • 4 c. sharp Cheddar cheese, finely grated, room temperature
  • 1 c. butter, room temperature
  • 3 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1

Rachael Ray’s Chocolate Chip Banana Bread

By Emily Wyckoff for Rachael Ray

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Yield: 1 loaf

Ingredients:

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Directions: 

  1. Pre-heat the oven to 350°F .
  2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.